Description

A homemade copycat recipe for Pollo Loco chicken featuring a tangy buttermilk brine, a spicy double-dredge coating, and deep-fried to golden perfection for maximum crunch and juiciness.

Ingredients

Scale

3 pounds chicken pieces (thighs and drumsticks, skin-on and bone-in)
2 cups buttermilk
1 large egg
1 tablespoon Worcestershire sauce
1 teaspoon salt (for marinade)
1/2 teaspoon black pepper (for marinade)
2 cups all-purpose flour
2 tablespoons cornstarch
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon salt (for flour)
1/2 teaspoon black pepper (for flour)
Vegetable, canola, or peanut oil (for frying)

Instructions

In a large bowl or gallon-sized bag, combine buttermilk, egg, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until smooth.
Add chicken pieces to the marinade, ensuring they are fully submerged. Refrigerate for at least 2 hours or overnight.
In a shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper until no lumps remain.
Pour about 2 inches of oil into a Dutch oven or cast-iron skillet and heat over medium-high heat to 350°F (175°C).
Remove a piece of chicken from the marinade, letting excess drip off. Dredge in the flour mixture, pressing firmly. Dip back into the buttermilk briefly, then dredge in the flour again (double-dredge). Place on a wire rack.
Carefully lower chicken into hot oil, frying in batches to avoid overcrowding. Maintain oil temperature between 325°F and 350°F.
Fry thighs and drumsticks for 15-18 minutes, flipping halfway, until internal temperature reaches 165°F (74°C) and crust is golden brown.
Remove chicken from oil and place on a wire rack to drain and rest for at least 5 minutes before serving.

Notes

For extra crispiness, use the double-dredge technique. If baking instead of frying, bake at 400°F (200°C) for 35-40 minutes, flipping halfway. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in an oven or air fryer to maintain crispiness.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: One thigh and one dr
Calories: 475
Sugar: 2
Sodium: 850
Fat: 32
Saturated Fat: 8
Carbohydrates: 25
Fiber: 1
Protein: 28

Keywords: Pollo Loco, fried chicken, copycat recipe, crispy chicken, chicken thighs, buttermilk chicken, homemade fried chicken