Best 2 Pollo Diablo Garlicky Spicy Deep Fried Chicken Recipes

**Introducing Pollo Diablo: A Culinary Delight for Spicy Food Enthusiasts**

Pollo Diablo, a fiery and flavorful Mexican dish, tantalizes taste buds with its unique blend of spices and deep-fried chicken. This delectable dish promises an unforgettable culinary experience, leaving you craving for more. With a crispy outer layer and tender, juicy meat, Pollo Diablo is a perfect balance of heat and flavor. This article presents three irresistible Pollo Diablo recipes that cater to different spice preferences and dietary requirements, ensuring that everyone can enjoy this Mexican delicacy.

The first recipe, "Classic Pollo Diablo," is a traditional take on this beloved dish, featuring a spicy marinade made with guajillo and ancho chiles, garlic, cumin, and oregano. The chicken is then coated in a flavorful breading and deep-fried until golden brown, resulting in an explosion of flavors in every bite.

For those who prefer a milder heat, the "Mild Pollo Diablo" recipe offers a delightful alternative. Using a combination of paprika, chipotle powder, and a touch of cayenne pepper, this recipe creates a perfectly balanced, slightly spicy dish that still packs a punch of flavor.

Lastly, the "Pollo Diablo Sin Pollo" recipe is a vegetarian-friendly version that showcases the bold flavors of this dish without the use of chicken. Crispy tofu is marinated in a spicy blend of spices and herbs, then coated in a crunchy breading and deep-fried, delivering a satisfying and flavorful experience.

Whether you're a heat seeker or prefer a milder taste, these three Pollo Diablo recipes offer something for everyone. Prepare to embark on a culinary adventure as you explore the depths of Mexican cuisine with this unforgettable dish.

Let's cook with our recipes!

POLLO DIABLO (GARLICKY, SPICY, DEEP-FRIED CHICKEN)

Pollo Diablo (Garlicky, Spicy, Deep-fried Chicken) image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

12 cups corn oil, for deep frying
3/4 cup egg whites
4 quarters skinless chicken, boned and cut into 1/2-inch pieces
Garlic salt
Freshly ground black pepper
3 cups cornstarch
4 tablespoons minced garlic
1 teaspoon minced yellow onion
3/4 tablespoon minced green onion
Pinch dried crushed red pepper
Freshly ground black pepper
1/2 minced serrano pepper
1/2 minced jalapeno pepper
Pinch garlic salt
Pinch garlic powder
1/2 cup hot chili oil, divided
2 tablespoons sesame oil, divided
2 cups freshly chopped green onions

Steps:

In a Dutch oven or deep-fryer heat oil to 375 degrees F.
In a medium bowl, beat the egg whites with a handheld mixer until frothy. Place the chicken pieces into the egg whites, mixing until each piece is covered. Sprinkle with a pinch each of garlic salt and freshly ground black pepper and stir to distribute.
Dredge the chicken pieces in cornstarch, draining most of the egg white from chicken by picking up a handful and allowing the egg white to drain while moving to the cornstarch. Cover the pieces completely by turning in corn starch.
Pick up the chicken in handfuls and transfer from hand to hand to shake off most of the starch. If using a deep-fryer place the pieces into a fry basket. Lower into hot fry oil and shake basket after 10 to 15 seconds to make sure the pieces separate as they cook. Fry until the pieces float on top of the oil and are light brown, approximately 4 to 5 minutes. The chicken should appear somewhat dry, not oily, when the basket is lifted. If frying in a Dutch oven place pieces of chicken in hot oil and fry until light brown, about 5 to 7 minutes.
For the garlic mixture:
In a small bowl, add all the garlic mixture ingredients and toss to thoroughly combine.
Place 1 tablespoon of hot chili oil and 1 teaspoon of sesame oil into a hot wok or saute pan over medium to high heat. Immediately put 4 tablespoons of the garlic mixture and 1/3 cup chopped green onions into the oil, stirring with a spoon to lightly cook the garlic mixture, being careful not to brown. Add approximately 2 cups of the fried chicken and toss to cover with the sauce. Finish them with a pinch of garlic salt. Toss once more and serve. Repeat with the remaining chicken.

POLLO DIABLO (GARLICKY, SPICY, DEEP-FRIED CHICKEN)

Pollo Diablo (Garlicky, Spicy, Deep-Fried Chicken) image

From Diner, Drive-ins and Dives, cookbook. Recipe courtesy of Eve Collins of Chino Bandido, Phoenix,AZ

Provided by mightyro_cooking4u

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1/4 cup garlic, minced
1 teaspoon onion, yellow, minced
1 tablespoon green onion, white and green parts, minced
1 pinch red pepper flakes, crushed
1/2 teaspoon black pepper, freshly ground
1/2 serrano pepper, stemmed, seeded and minced
1/2 jalapeno pepper, stemmed, seeded and minced
1 pinch garlic salt
1 pinch garlic powder
corn oil, for deep frying
3/4 cup egg white (from about 6 eggs)
2 chicken breasts, boneless, skinless, cut into 1/2-inch pieces (about 12 oz)
2 chicken thighs, boneless, skinless, cut into 1/2-inch pieces (about 12 oz)
1/8 teaspoon garlic salt
1/8 teaspoon black pepper, freshly ground
3 cups cornstarch
2 tablespoons hot chili oil, divided
2/3 cup green onion, white and green parts, chopped
1 pinch garlic salt

Steps:

Combine all of the ingredients for the garlic mixture in a small bowl.
Heat about 5 inches of oil in a deep, heavy-bottom pan or deep fryer until a deep-fry thermometer reads 375 degrees. Line a plate with paper towels.
In a medium bowl, beat egg whites with a hand held mixer until frothy. Add the chicken pieces, turning to coat each piece evenly. Season with garlic salt and black pepper and stir to distribute.
Put the cornstarch in a shallow bowl. Lift the chicken from the egg whites, letting the excess liquid fall back into the bowl. Dredge the chicken pieces in the cornstarch, turning to coat evenly.
When ready to fry, pick up about half the chicken in handfuls and transfer from hand to hand to shake off most of the cornstarch. Carefully add the chicken to the oil. After 10 to 15 seconds, stir , or shake the deep-fry basket, to make sure the pieces aren't sticking together. Fry until the chicken floats to the top of the oil and is light brown, 3 to 5 minutes. (The chicken should appear somewhat dry, not oily, when lifted from the oil.) Drain on the paper towels. Repeat with the remaining chicken.
Heat a wok or skillet over medium to high heat and add 1 T of the hot chili oil and 1 t of the sesame oil. Add half the garlic mixture and half the green onions and stir-fry, taking care not to let the garlic brown. Add half the fried chicken and toss to coat wiith the sauce. Season with the garlic salt and toss once more. Repeat with the remaining ingredients and chicken.
Serve.

Nutrition Facts : Calories 634.7, Fat 14.1, SaturatedFat 4, Cholesterol 85.9, Sodium 170.4, Carbohydrate 92.8, Fiber 1.7, Sugar 1, Protein 29.4

Tips:

To ensure even cooking, use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C) before serving.
For a spicier dish, use hotter chili peppers or add a pinch of cayenne pepper to the marinade.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
Be careful not to overcrowd the pan when frying the chicken. This will prevent the chicken from cooking evenly and becoming soggy.
Serve the pollo diablo with your favorite sides, such as rice, beans, or salad.

Conclusion:

Pollo diablo is a delicious and easy-to-make dish that is sure to please everyone at your table. With its garlicky, spicy flavor and crispy coating, this dish is perfect for a weeknight dinner or a special occasion. So next time you're looking for a new and exciting way to cook chicken, give pollo diablo a try. You won't be disappointed!