Pollo Campero-Style Fried Chicken with Citrus-Garlic Marinade

Why You’ll Love This Recipe

• Bright citrus and garlic soak into the meat for deep, Guatemalan-style flavor in every bite.
• A double dredge and a brief rest create a rugged, craggy crust that stays ultra-crisp.
• Manageable steps for home cooks with clear temperatures and times.
• Peppery gravy and fresh lime balance the rich, golden fried chicken perfectly.

Grocery List

• Produce: 2–3 limes, 2 oranges (or bottled OJ), 6 garlic cloves
• Dairy: Buttermilk, eggs, evaporated milk (or half-and-half)
• Pantry: Bone-in chicken pieces, all-purpose flour, cornstarch, apple cider vinegar, neutral frying oil, chicken stock, paprika, annatto (or turmeric), garlic powder, onion powder, black pepper, white pepper, cayenne, cumin, dried oregano, kosher salt, baking powder, butter, hot sauce, optional MSG

Full Ingredients

Chicken & Citrus-Garlic Marinade

• 4 lb bone-in, skin-on chicken pieces (mix of thighs, drumsticks, wings, and halved breasts)
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 2 tbsp apple cider vinegar
• 6 garlic cloves, finely grated or mashed
• 1 tbsp kosher salt
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 tsp freshly ground black pepper

Wet Dip (for Double Dredge)

• 1 cup buttermilk
• 2 large eggs
• 1 tbsp hot sauce

Seasoned Dredge

• 2 cups all-purpose flour
• 1 cup cornstarch
• 2 tsp baking powder
• 2 tsp sweet paprika
• 1 tsp annatto (achiote) powder, or 1/2 tsp turmeric for color
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp white pepper
• 1/2 tsp cayenne pepper
• 1 tsp MSG (optional)

For Frying & Serving

• 2 quarts neutral oil (peanut, canola, or sunflower)
• Lime wedges, for serving

Peppery Gravy

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 1/4 cups low-sodium chicken stock
• 1/3 cup evaporated milk
• 1 1/2 tsp freshly cracked black pepper
• 1/2 tsp white pepper
• 1 tsp fresh lime juice
• Kosher salt to taste (start with 1/2 tsp)

Step-by-Step Instructions

Step 1: Marinate the chicken overnight

In a large bowl or zip-top bag, whisk the orange juice, lime juice, apple cider vinegar, garlic, kosher salt, coriander, oregano, cumin, and black pepper. Add the chicken pieces and toss to coat thoroughly. Press out excess air if using a bag. Refrigerate for 12 hours (up to 24 for deeper flavor), turning once halfway through.

Step 2: Set up your dredging station

In a medium bowl, whisk the buttermilk, eggs, and hot sauce. In a large shallow bowl, combine flour, cornstarch, baking powder, paprika, annatto (or turmeric), garlic powder, onion powder, kosher salt, black pepper, white pepper, cayenne, and optional MSG. Place a wire rack over a rimmed baking sheet for holding dredged chicken, and another rack over a second sheet for draining after frying.

Step 3: Double-dredge for rugged crunch

Remove chicken from the marinade and pat each piece dry with paper towels (surface moisture can blow off the crust). Working one piece at a time: dredge thoroughly in the flour mix, shaking off excess; dip in the buttermilk-egg until coated; dredge again in the flour. Press and squeeze the flour onto the surface to form craggy, shaggy bits. Place on the holding rack and repeat. Let the coated chicken rest 10 minutes to hydrate the flour for extra adhesion.

Step 4: Heat the oil

Pour 1.5–2 inches of oil into a Dutch oven or deep, heavy pot. Clip on a thermometer. Heat to 340°F. This preheat accounts for the temperature drop when the chicken goes in; you’ll aim to fry between 315–325°F.

Step 5: Fry in batches to deep gold

Fry 3–4 pieces at a time, adjusting heat to maintain 315–325°F. Fry dark meat (thighs/drumsticks) 13–16 minutes, turning occasionally. Fry wings and halved breasts 8–12 minutes. Target internal temps: 165°F for breasts, 175°F for thighs/legs. Transfer to the clean rack to drain and sprinkle with a light pinch of salt while hot. Repeat with remaining chicken. Let rest 5–10 minutes to finish carryover cooking and lock in juices.

Step 6: Make the peppery gravy

In a saucepan over medium heat, melt butter. Whisk in flour and cook, stirring, for 2 minutes until blonde and nutty. Gradually whisk in chicken stock; bring to a simmer and cook 4–5 minutes until smooth and lightly thickened. Stir in evaporated milk, black pepper, white pepper, and lime juice. Season with salt to taste. Keep warm over low heat, whisking occasionally.

Step 7: Serve with lime

Pile the chicken onto a warm platter. Serve with lime wedges for squeezing and a small pitcher of peppery gravy. The lime makes the spices pop and keeps the flavor true to the citrus–garlic style.

Pro Tips

• Rest the coated chicken 10 minutes before frying—this hydrates the dredge so the crust grips and forms rugged cragginess.
• Preheat to 340°F and fry at 315–325°F. Too hot and the crust darkens before the meat cooks; too cool and the crust will absorb oil.
• Use a wire rack, not paper towels, to keep the crust crisp.
• Annatto adds authentic warm color; turmeric is a good backup for color if annatto isn’t available.
• For ultra-juicy meat, let thighs and legs reach 175°F; dark meat shines at the higher temp.

Variations

• Extra Picante: Add 1–2 tsp chili powder (guajillo or ancho) to the dredge and a few dashes more hot sauce to the wet dip.
• Gluten-Free: Use 1 1/2 cups rice flour + 1 cup cornstarch instead of wheat flour. Keep the rest of the seasonings the same.
• Air Fryer: Mist dredged pieces lightly with oil. Cook at 380°F for 24–28 minutes, flipping halfway, until golden and cooked through.

Storage & Make-Ahead

Marinate chicken up to 24 hours in advance. Dredged, uncooked chicken can rest on a rack in the fridge for up to 2 hours before frying. Leftover fried chicken keeps 3–4 days in an airtight container; re-crisp on a rack at 400°F for 10–12 minutes. Gravy keeps 4 days refrigerated; loosen with a splash of stock when reheating.

Nutrition (per serving)

Approximate (1/6 of recipe, about 2 pieces chicken + 2 tbsp gravy): 650 calories; 35 g fat; 42 g carbohydrates; 36 g protein; 1120 mg sodium. Values vary by cut and oil absorption.