Go Back
Colombian Fried Chicken

Colombian-Style Fried Chicken (Pollo Frito Apanado)

Erica Dinho
5 from 34 votes
Course Main Course
Cuisine Colombian
Servings 4 servings


  • 10 pieces of drumsticks or chicken thighs
  • salt and freshly ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ cup mustard
  • Oil for frying
  • 2 cups milk
  • 3 beaten eggs
  • 5 tablespoons all purpose flour
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • Salt and pepper
  • 1 ½ cups bread crumbs
  • 2 Limes
  • Honey to your taste


  • Rinse the chicken with cold water and pat dry with paper towels.
  • In a small bowl, combine salt, black pepper, cumin, mustard and paprika. Rub the mixture onto the chicken. Place in a large baking dish, cover with plastic wrap, and refrigerate for at least 5 hours or overnight.
  • In a 6-quart deep sautué pan over medium-high heat, heat the oil to 375F on a deep-frying thermometer. Preheat an oven to 200°F. Line a baking sheet with paper towels.
  • o make the batter: In a bowl, combine the flour, milk, salt, paprika, cumin, black pepper and eggs and mix well. Dip the chicken into the batter.
  • Place the bread crumbs on a plate. Dredge the chicken in the bread crumbs, shaking off the excess and set on a plate.
  • Place half of the chicken pieces in the oil and fry, turning often and maintaining the oil temperature at 325°to 350°F, 14 to 16 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining chicken. Transfer the chicken to a serving plate, drizzle with lime juice and honey. Serve with your favorite sides.
Keyword chicken recipe
Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!