POLLO FRITO AL HORNO
Noticia de última hora: ¡Se ha descubierto el secreto para un excelente pollo frito que no se fríe! Bromas aparte, ¿alguna vez se imaginaron que sería posible comer pollo frito como parte de una alimentación saludable? Me agradecerán eternamente por esta receta de crocante y jugoso pollo al horno. Podemos vivir felices para siempre con nuestro pollo frito al horno. Recipe in English: Latin Baked Fried Chicken
Provided by Ingrid Hoffmann
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Calentar el horno a 425ºF. Echarle un poco de aceite en aerosol a una lata pequeña de hornear. Colocar la lata de hornear en el horno 10 minutos para calentarla antes de poner las milanesas encima. (function() { var a="",b=[ "adid=ada-foodhub-3-560469641", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c
Nutrition Facts : Nutrition Facts 4 Servings Serving Size 1 milanesa Amount per serving Calories 200 Total Fat 3.5g Saturated Fat 1g Trans Fat 0g Cholesterol 80mg Sodium 260mg Total Carbohydrate 9g Dietary Fiber 1g Total Sugars 1g Protein 32g Potassium 300mg Phosphorus 240mg Choices/Exchanges 1/2 Starch, 4 Lean meat
POLLO FRITO
Provided by Giada De Laurentiis
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend. Add the chicken pieces and turn to coat. Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally.
- In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3-inch up the sides of the pan. Heat the oil over medium heat. Meanwhile, drain the marinade from the chicken. Pat the chicken dry with paper towels. Sprinkle with pepper. Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil. Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes. Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil.
- Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.
POLLO FRITO
Another great recipe from Giada De Laurentiis. There is an additional (inactive) prep time of 2 hours to let the chicken soak in the lemon mixture.
Provided by dojemi
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend.
- Add the chicken pieces and turn to coat.
- Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally.
- In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3-inch up the sides of the pan.
- Heat the oil over medium heat.
- Meanwhile, drain the marinade from the chicken.
- Pat the chicken dry with paper towels.
- Sprinkle with pepper.
- Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil.
- Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes.
- Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil.
- Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.
Nutrition Facts : Calories 1366.8, Fat 121.2, SaturatedFat 22.7, Cholesterol 199.2, Sodium 770.2, Carbohydrate 17.1, Fiber 0.7, Sugar 0.3, Protein 51.7
POLLO FRITO
This recipe comes from Giada De Laurentiis. In southern Italy, lemons are abundant and used in everything. The lemon juice is the secret ingredient.
Provided by quotFoodThe Way To
Categories Whole Chicken
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the lemon juice, olive oil, salt, and pepper.
- Add the chickens pieces and seal bag.
- Gently shake the bag to ensure the chicken is coated with the marinade.
- Refrigerate for at least 2 hours and up to 1 day, turning the bag occasionally.
- Preheat the oven to 200 degrees.
- In a large cast-iron frying pan or other heavy frying pan, add enough oil to come to 1/3-inch up the sides of the pan.
- Heat the oil over medium heat.
- Meanwhile, drain the marinade from the chicken and pat the chicken dry with paper towels.
- Dredge half of the chicken pieces in the flour to coat completely; shake off the excess flour.
- Add the coated chicken to the hot oil and fry until golden brown and just cooked through, turning occasionally, about 25 minutes.
- Using tongs, transfer the chicken to a paper towel lined plate to drain excess oil.
- Then place the fried chicken on a baking sheet and keep it warm in the oven while frying the remaining chicken.
- Repeat coating and frying the remaining chicken.
- Arrange the fried chicken on a warm platter and serve with the lemon wedges.
Nutrition Facts : Calories 2049.7, Fat 181.8, SaturatedFat 34, Cholesterol 298.9, Sodium 1154.4, Carbohydrate 25.5, Fiber 1, Sugar 0.5, Protein 77.5
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