Pollo Campero is Guatemala's version of fried chicken, and it's AMAZING! The US is no stranger to good fried chicken, especially in the South. In Guatemala, Pollo Campero has made a name for itself as the best-fried chicken, with restaurants extending into neighboring countries like Ecuador and Argentina. The secret is in the brine and the dredge! Traditionally, MSG is used to provide that umami flavor. If you can't find MSG or care not to use it, there's a great alternative to give this fried chicken the umami flavor when you taste it. If you like fried chicken, you're going to love Pollo Campero! Make it Sabroso!
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Ingredients
For the Brine
5 cups water
1/2 cup Diamond Crystal Kosher salt
1 tsp. coriander seeds
1 tsp. red pepper flakes
3 bay leaves
For the Dredge
2 cups flour
1 tbsp. Adobo
1/2 tbsp. Sazon
1 tsp. Kosher salt
2 tsp. black pepper
2 tsp. ground cumin
2 tsp. curry powder
1 tsp. achiote powder
2 tsp. dried mushroom powder
1/2 tsp. cayenne pepper
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Chapters
0:00 Intro
0:10 What is Pollo Campero?
0:26 Fabricating a Whole Chicken
1:13 Making the Wet Brine
2:15 Making the Flour Dredge
5:28 Frying the Chicken
7:02 Final Results/Taste Test
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