Authentic Cuban Pollo Empanizado (Mojo Fried Chicken)
Authentic Cuban Pollo Empanizado (Mojo Fried Chicken)
Ingredients
For the Mojo Marinade
- 2 pounds chicken breasts, butterflied and pounded thin
- 6 garlic cloves, grated
- 2 teaspoons oregano
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons lime juice, from 2 limes
- 1 tablespoon sour orange juice, from 1 sour orange
- 2 tablespoons olive oil
For the Breading
- 2 eggs
- 1 tablespoon milk
- 1 cup soda crackers, pulverized or finely crushed (or seasoned breadcrumbs)
For Frying and Garnish
- 3 cups vegetable oil, or enough for frying
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Place the butterflied and pounded thin chicken breasts into a large bowl.
⏱️ 2 min
- 2
Add the grated garlic, oregano, cumin, onion powder, paprika, salt, black pepper, lime juice, sour orange juice, and olive oil to the chicken in the bowl.
⏱️ 5 min
- 3
Mix all ingredients thoroughly with the chicken, ensuring every piece is well coated with the marinade.
⏱️ 3 min
- 4
Cover the bowl and refrigerate the chicken to marinate for at least 30 minutes. For best flavor, marinate overnight.
⏱️ 30 min
- 5
Prepare the breading station. In the first bowl, crack the 2 eggs and add the splash of milk. Whisk until well combined. In the second bowl, add the 1 cup of pulverized soda crackers or seasoned breadcrumbs.
⏱️ 5 min
- 6
Take one piece of marinated chicken at a time. Dip the chicken completely into the egg mixture, ensuring it's fully coated, then let any excess drip off.
⏱️ 2 min
- 7
Transfer the egg-coated chicken to the pulverized soda cracker mixture. Press firmly to coat both sides evenly, ensuring the chicken is fully covered with the cracker crumbs.
⏱️ 3 min
- 8
Heat the vegetable oil in a large, deep pan or Dutch oven over medium heat until it reaches 350°F. Ensure there is enough oil to submerge about half of the chicken's thickness.
⏱️ 5 min•🌡️ 350
- 9
Carefully place the breaded chicken pieces into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
⏱️ 2 min•🌡️ 350
- 10
Fry the chicken for 3-5 minutes per side, or until it is golden brown and cooked through, reaching an internal temperature of 165°F. Flip once to ensure even browning.
⏱️ 10 min•🌡️ 350
- 11
Remove the cooked chicken from the pan and place it on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 1 min
- 12
Garnish with fresh chopped parsley and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Authentic Cuban Pollo Empanizado (Mojo Fried Chicken)
For the Mojo Marinade
- 2 pounds chicken breasts, butterflied and pounded thin
- 6 garlic cloves, grated
- 2 teaspoons oregano
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons lime juice, from 2 limes
- 1 tablespoon sour orange juice, from 1 sour orange
- 2 tablespoons olive oil
For the Breading
- 2 eggs
- 1 tablespoon milk
- 1 cup soda crackers, pulverized or finely crushed (or seasoned breadcrumbs)
For Frying and Garnish
- 3 cups vegetable oil, or enough for frying
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Place the butterflied and pounded thin chicken breasts into a large bowl.
⏱️ 2 min - 2
Add the grated garlic, oregano, cumin, onion powder, paprika, salt, black pepper, lime juice, sour orange juice, and olive oil to the chicken in the bowl.
⏱️ 5 min - 3
Mix all ingredients thoroughly with the chicken, ensuring every piece is well coated with the marinade.
⏱️ 3 min - 4
Cover the bowl and refrigerate the chicken to marinate for at least 30 minutes. For best flavor, marinate overnight.
⏱️ 30 min - 5
Prepare the breading station. In the first bowl, crack the 2 eggs and add the splash of milk. Whisk until well combined. In the second bowl, add the 1 cup of pulverized soda crackers or seasoned breadcrumbs.
⏱️ 5 min - 6
Take one piece of marinated chicken at a time. Dip the chicken completely into the egg mixture, ensuring it's fully coated, then let any excess drip off.
⏱️ 2 min - 7
Transfer the egg-coated chicken to the pulverized soda cracker mixture. Press firmly to coat both sides evenly, ensuring the chicken is fully covered with the cracker crumbs.
⏱️ 3 min - 8
Heat the vegetable oil in a large, deep pan or Dutch oven over medium heat until it reaches 350°F. Ensure there is enough oil to submerge about half of the chicken's thickness.
⏱️ 5 min•🌡️ 350 - 9
Carefully place the breaded chicken pieces into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
⏱️ 2 min•🌡️ 350 - 10
Fry the chicken for 3-5 minutes per side, or until it is golden brown and cooked through, reaching an internal temperature of 165°F. Flip once to ensure even browning.
⏱️ 10 min•🌡️ 350 - 11
Remove the cooked chicken from the pan and place it on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 1 min - 12
Garnish with fresh chopped parsley and serve immediately.
⏱️ 2 min