Pollo Frito - cooking recipe

Ingredients

1/4 cup fresh lemon juice (from about 2 lemons)
1/4 cup olive oil
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 (3 1/2 lb) frying chickens, cut into 8 serving pieces
2 cups olive oil, for frying
1 cup all-purpose flour
lemon wedge

Preparation

In a large resealable plastic bag, combine the lemon juice, olive oil, salt, and pepper.
Add the chickens pieces and seal bag.
Gently shake the bag to ensure the chicken is coated with the marinade.
Refrigerate for at least 2 hours and up to 1 day, turning the bag occasionally.
Preheat the oven to 200 degrees.
In a large cast-iron frying pan or other heavy frying pan, add enough oil to come to 1/3-inch up the sides of the pan.
Heat the oil over medium heat.
Meanwhile, drain the marinade from the chicken and pat the chicken dry with paper towels.
Dredge half of the chicken pieces in the flour to coat completely; shake off the excess flour.
Add the coated chicken to the hot oil and fry until golden brown and just cooked through, turning occasionally, about 25 minutes.
Using tongs, transfer the chicken to a paper towel lined plate to drain excess oil.
Then place the fried chicken on a baking sheet and keep it warm in the oven while frying the remaining chicken.
Repeat coating and frying the remaining chicken.
Arrange the fried chicken on a warm platter and serve with the lemon wedges.