THE BEST DOMINICAN FRIED CHICKEN

You will find pica pollo (the popular Dominican fried chicken) in every small town, city, and barrio. It's the meal of choice for a night of partying.

– 1 small red onion, cut into quarters – Juice of 2 limes – 1 bunch parsley – 2 tablespoon salt, divided – 2 teaspoon oregano (dry, ground), divided – 3 clove garlic, lightly crushed – 12 pieces chicken, drumsticks, or thighs, or whatever you like – 1 cup all-purpose flour – 1 teaspoon pepper  – 1 tablespoon garlic powder – 1 tablespoon onion powder – 2½ cups oil for frying

Ingredients:

Step 1:

Boiling: Combine onion, lime juice, parsley, half the salt, half the oregano, crushed garlic, and chicken in a pot. Pour enough water to cover the chicken. Boil the chicken over medium heat. When the chicken is cooked through but firm (about 15 mins after it breaks the boil) remove from the heat. Remove the chicken from the liquid, and save the broth for another dish.

Step 2:

Seasoning: Combine the flour with the remaining salt and oregano, pepper, garlic powder, and onion powder. Whisk to mix. Coat the chicken pieces with the flour mix, shake off excess.

Step 3:

Frying: In a small saucepan heat the oil over medium-high heat (350 ºF [150 ºC]). Fry the chicken without piling up until they turn golden brown and turn to cook evenly on all sides (about 5-7 minutes in total). Place on a paper towel to remove the excess oil.

Step 4:

Serving: Serve with tostones and ketchup.

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