Pollo Broaster: Crispy Peruvian Fried Chicken With Salsa (59) 2026

Pollo broaster is a beloved Peruvian and Colombian classic: juicy chicken pieces marinated in cumin, garlic and vinegar, then double-coated in a seasoned flour and cornstarch crust and fried until deeply golden. The result is shatteringly crisp on the outside and tender and flavorful within.

The secret lies in two layers of coating: a wet batter that clings to the chicken and a dry seasoned mix that creates that signature crunch. Cornstarch is key here, giving the crust its light, crackly texture.

This recipe is easy to make at home and comes together in about 40 minutes. Serve it hot with tomato sauce or your favorite dipping sauce for a crowd-pleasing meal.

Ingredients for Pollo Broaster

For 6 servings

• 800 g chicken thighs and wings (or other chicken parts to taste)
• Salt
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 1 teaspoon chili powder or ground cayenne
• 30 ml wine vinegar
• 150 g all-purpose flour
• 80 g cornstarch (or potato starch)
• 150 ml milk
• Plenty of oil for frying
• Tomato sauce for serving (optional)

How to Make Pollo Broaster Step by Step

1. Prepare and season the chicken

Start by checking 800 g of chicken wings and thighs and remove any stray feathers. Season the chicken with salt. In a bowl, begin the marinade by mixing 1 teaspoon ground cumin, 1 teaspoon garlic powder, half a teaspoon chili powder or cayenne, and 30 ml vinegar. Reserve the remaining spices for the coating.

2. Marinate the chicken

Add the chicken to the marinade and mix well so it is completely coated. Let it rest while you prepare the coating.

3. Make the wet batter

For the first coating, make a batter with half of the dry ingredients. In a bowl, combine 75 g flour, 40 g cornstarch (or potato starch) and gradually add 150 ml milk, stirring until you have a smooth paste. Set aside.

4. Make the dry coating

In another bowl, prepare the second coating by mixing 75 g flour, 40 g cornstarch and the reserved spices: 1 teaspoon ground cumin, 1 teaspoon garlic powder and half a teaspoon chili or cayenne. Mix well.

5. First coating: wet batter

Begin coating the marinated chicken. First, dip each piece into the flour and milk batter, making sure it is well covered on all sides.

6. Second coating: dry mix

Let the excess batter drip off, then coat the chicken in the dry flour and spice mixture, ensuring all pieces are well covered.

7. Set aside the coated chicken

Continue coating all the pieces this way and place them on a plate.

8. Heat the oil

Heat plenty of oil for frying. When the oil is hot but not smoking, carefully add the coated chicken pieces one at a time, without overcrowding.

9. Fry the chicken

Fry the chicken for about 7 to 8 minutes, then turn it and fry for a similar time on the other side, watching closely so it doesn't burn. Wings will need a little less time than thighs, so it's best to fry them in batches.

10. Turn and finish frying

Turn the chicken and continue frying until fully cooked and golden. Repeat with the remaining chicken.

11. Drain the fried chicken

When the chicken pieces are golden and cooked through, transfer them to a plate lined with paper towels and continue frying the rest the same way.

12. Serve

Once all the chicken is fried, arrange it on a platter or plate and serve hot with your favorite sauce. Here we've chosen a simple tomato sauce.

Tips for the Best Pollo Broaster

Marinate and coat well

It's essential that the chicken is well covered with its spice marinade and then gets a good layer of coating, where cornstarch is key.

Keep the oil at the right temperature

When frying, the oil should be around 180°C (350°F) for chicken that is crispy and golden outside but tender and juicy inside. If the oil is too cold, the chicken will stew and become greasy; if too hot, it will brown quickly outside but stay raw inside.

Fry in small batches

Don't fry too many pieces at once so they cook well and evenly, and always try to keep the pieces uniform and not too large.

30 Recipes I Keep Coming Back to in My Own Kitchen

Like a lot of home cooks, I like having a go-to lineup that covers cozy classics, well-known dishes from around the globe, and desserts that make everyone at the table happy.

Some nights I want something luxurious, and that's when I reach for this La Viña Molten Cheesecake recipe, this refined Original French Crème Brûlée recipe, or a truly indulgent Chocolate Mousse Cake recipe. And whenever a fruity, comforting sweet sounds right, this timeless French Tarte Tatin recipe is the one I make.

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Hearty midday meals and snug evening dinners? I'm always pointing people toward this warming Meatballs in Spanish Sauce recipe, traditional Meatballs in Almond Sauce recipe, deeply savory Italian Bolognese Sauce recipe, and silky Chicken Croquettes in Thermomix recipe. When I need something more substantial, out comes this oven-baked Greek Pastitsio Pie recipe, homey Potatoes and Squid Stew recipe, or the deeply soothing French Boeuf Bourguignon recipe.

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And for anyone steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a classic baked pasta can still be rich, cheesy, and deeply satisfying without any gluten.

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