Batter-Fried Goodness {Pollo Dorado & Batter Fried Zucchini}

I am partial to old-fashioned Southern-Fried Chicken.  But there is more than one way to fry a chicken.  In Mexico, we have Pollo Dorado.

Pollo Dorado is prepared with cooked chicken, which is then coated with a milk based batter and fried until a golden brown.

In restaurants, Pollo Dorado is traditionally served topped with Chile de Molcajete and with Mexican Rice, Refried Beans and a simple iceberg lettuce salad on the side.  But you could serve this with just about anything.

Pollo Dorado

  • 1 whole chicken, cut up, cooked and skin removed
  • 2 cups flour, divided
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon Black pepper
  • 1 large egg, slightly beaten
  • 3/4 cup cold milk
  • Vegetable oil

If you haven't already done so, cook the chicken in a saucepan with water, a small onion, a clove of garlic and a sprig of cilantro, salt and pepper.  Remove skin and set aside.

Heat enough oil to measure 1-inch, in a large skillet over medium-high heat.  In a medium bowl, mix together 1 cup of the flour, salt, pepper and baking powder.

Add the egg and milk.

In a small bowl, add the remaining 1 cup of flour.  Season with salt and pepper.  Mix well.


Coat chicken evenly with the flour mixture, then dip into the batter.  Carefully, place the batter coated chicken in the hot oil.  Fry until golden brown on both sides.

Remove chicken to a plate lined with paper towels to remove excess oil.  Enjoy!!!


Hubby and I have great memories of going to the L.A. Country Fair when we lived in the States.  We loved walking around trying all of the different foods available.  One of our favorites was the Fried Zucchini.

The batter used for the Pollo Dorado can also be used to make this Fair Favorite.
Fried Zucchini


  • 4 to 6 zucchini, sliced
  • 1-1/2 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 3/4 cup ice water
  • Ranch Dressing

Heat 2 cups of vegetable oil in a medium skillet over medium-high heat.
Prepare batter in a medium bowl by combining 1 cup of the flour, the salt, baking powder and black pepper.  Stir in the egg and ice water.  In a separate bowl, add the remaining flour and season with salt and pepper.  Coat zucchini slices with the flour, then dip in the batter.

Carefully place the batter coated zucchini slices in the hot oil.  Fry until golden brown on both sides.  Remove fried zucchini to a plate lined with paper towels to remove any excess oil.


Serve with plenty of Ranch Dressing.  Enjoy!!!


With Love,


  1. I have heard of chicken being precooked before breading and frying. It's not a bad idea. It gives you a chance to get some flavor before it hits the oil. It also save a lot of frying time.

  2. oops my bad!! A few years ago I scolded my mother in law for cooking the chicken before frying! She also used a similiar batter! I had no idea until now that this was common in Mexico! :)