Pollo Frito a La Cubana

Ingredients

Plantains

2, sliced

Black beans

2 cups, cooked

White rice

2 cups, cooked

Vegetable oil

for frying

Eggs

2, beaten

All-purpose flour

1 cup, for dredging

Black pepper

1 teaspoon

Salt

1 teaspoon

Paprika

1 tablespoon

Onion powder

1 teaspoon

Garlic powder

1 teaspoon

Chicken pieces

2 pounds (legs, thighs, or breasts)

Instructions

1. In a small bowl, mix together garlic powder, onion powder, paprika, salt, and black pepper to create a spice blend.
2. Rub the spice mixture generously over the chicken pieces, ensuring they are evenly coated. For best results, marinate the chicken for at least 30 minutes in the refrigerator.
3. Dredge the seasoned chicken pieces in all-purpose flour, shaking off any excess flour.
4. Dip the floured chicken pieces into the beaten eggs, making sure they are thoroughly coated.
5. In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
6. Carefully place the chicken pieces in the hot oil, frying them until they are golden brown and cooked through, approximately 6-8 minutes per side.
7. Once cooked, remove the fried chicken from the skillet and place it on a paper towel-lined plate to drain excess oil.
8. In the same skillet, add sliced plantains and fry until they are golden and caramelized, about 2-3 minutes per side.
9. To serve, plate the Pollo Frito a la Cubana alongside fluffy white rice, seasoned black beans, and fried plantains. Enjoy the crispy and flavorful chicken with a squeeze of fresh lime juice for an added zest!