📝 About This Recipe
Experience the legendary flavor of Guatemala's most famous export, known for its signature citrus-infused marinade and an impossibly thin, shatteringly crisp crust. This recipe captures the essence of 'Pollo Campero' by using a secret blend of spices and a pressure-frying technique (or deep-frying) that keeps the meat succulent while the skin reaches a deep golden hue. It is a nostalgic, flavorful journey that balances savory notes with a hint of tanginess, making it the gold standard of Latin American fried chicken.
🥗 Ingredients
The Chicken & Marinade
- 3-4 pounds Whole Chicken (cut into 8 pieces, skin on)
- 1/2 cup Bitter Orange Juice (or a mix of orange and lime juice)
- 6 cloves Garlic (minced into a paste)
- 1 tablespoon Onion Powder
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dried Oregano (preferably Guatemalan or Mexican)
The Seasoned Flour Coating
- 2 cups All-Purpose Flour
- 1/2 cup Cornstarch (for extra crunch)
- 1 tablespoon Paprika (sweet or smoked)
- 2 teaspoons Chicken Bouillon Powder (the secret to the authentic savory depth)
- 1 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Salt (adjust based on bouillon saltiness)
- 1/2 teaspoon Baking Powder (creates tiny air bubbles for lightness)
Frying Medium
- 1 quart Vegetable Oil (for deep frying; peanut or canola works best)
👨🍳 Instructions
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1
In a large bowl, whisk together the bitter orange juice, minced garlic paste, onion powder, Worcestershire sauce, and oregano to create the marinade.
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2
Place the chicken pieces in a gallon-sized resealable bag and pour the marinade over them. Massage the bag to ensure every piece is coated. Refrigerate for at least 4 hours, preferably overnight.
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3
Remove the chicken from the refrigerator 30 minutes before cooking to take the chill off, ensuring even cooking.
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4
In a large, shallow dish, whisk together the flour, cornstarch, paprika, chicken bouillon, black pepper, salt, and baking powder until well combined.
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5
Pour the vegetable oil into a heavy-bottomed Dutch oven or deep fryer. Heat the oil to 350°F (175°C). Use a candy thermometer to monitor the temperature accurately.
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6
Take a piece of chicken from the marinade, letting the excess liquid drip off, and dredge it thoroughly in the flour mixture. Press the flour firmly onto the skin to create a solid coating.
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7
Shake off any excess flour and place the coated chicken on a wire rack. Let the coated chicken rest for 5-10 minutes; this helps the coating adhere and prevents it from falling off in the oil.
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8
Carefully lower 3-4 pieces of chicken into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and result in greasy chicken.
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9
Fry the chicken pieces, turning occasionally. Dark meat (legs/thighs) takes about 12-15 minutes, while white meat (breasts/wings) takes about 8-10 minutes.
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10
The chicken is done when the crust is a deep golden brown and the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
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11
Remove the chicken using tongs or a slotted spoon and place it on a clean wire rack set over a baking sheet to drain. Avoid using paper towels, which can steam the crust and make it soggy.
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12
Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring the most tender bite.
💡 Chef's Tips
Always use a thermometer to maintain oil temperature between 325°F and 350°F; if it's too low, the chicken gets greasy; too high, and it burns before cooking through. For the most authentic flavor, do not skip the chicken bouillon powder in the flour—it provides that specific 'Campero' savory punch. If you can't find bitter oranges (Naranja Agria), mix 2 parts orange juice with 1 part lime juice and 1 part lemon juice. Double-dredging (dipping back in the marinade and then flour again) creates a thicker crust, but the traditional style is a single, well-pressed coating. Ensure the chicken is patted dry slightly if there is too much marinade before dredging to avoid 'clumpy' flour spots.
🍽️ Serving Suggestions
Serve with warm corn tortillas and a side of traditional Guatemalan black beans (frijoles volteados). Pair with thick-cut french fries and a small tub of creamy coleslaw for the classic restaurant experience. A cold bottle of Gallo beer or a glass of sweet Hibiscus tea (Rosa de Jamaica) cuts through the richness perfectly. Provide a side of spicy pickled jalapeños and carrots (escabeche) for an authentic acidic kick. Don't forget a side of ketchup and a squeeze of fresh lime over the hot chicken.