Description Edit

Ingredients Edit

  • 1 fryer 3 - 3 ½ pounds ( cut up washed under cold water and patted dry)
  • 2 to 3 tablespoons of adobo dry rub ( look in the foundation page for the recipe )
  • Enough vegetable oil or shortening for deep frying.

Directions Edit

  1. Rub Chicken parts with adobo making sure to cover parts completely with the seasoning.
  2. Place Chicken parts in a covered bowl and refrigerate at least 4 hours preferably over night.
  3. Add oil or shortening in a deep fryer or caldero(caldron) and bring up to high heat for frying.
  4. Add a few pieces at a time brown on all sides, reduce heat and allow to cook covered for about 20 to 25 minutes.
  5. Remove cover and cook another 5 to 10 minutes. Remove cooked Chicken and allow to drain on a paper towel. Place in a covered oven ware pot and keep in oven on low to keep warm.
  6. Continue this process until you have fried all the Chicken.
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