You can never have too much of a good thing…especially with fried chicken. The best fried chicken (at least to me) at Gus’ Fried Chicken is a minimum of 3 hours of driving. Luckily, they have a branch in Austin City,
But, when I have a hankering for really, really good fried chicken, I think the second best is more than good enough. Thankfully, the trek for the second best fried chicken is a couple of minutes drive versus hours.
And the surprising thing about this fried chicken is that it comes out of a fast food joint.
Okay, I don’t have anything against fast food, maybe except that it is a unhealthy, albeit affordable, everyday choice. I indulge in my Mickey D’s every once in a while, when I crave for my favorite Jalapeno Double burger.
This post isn’t about burger, but about excellent fried chicken out of fast food chain: Pollo Campero. Pollo what?
I’m sure you’ve never (or maybe) heard of Pollo Campero. It’s not one of those gargantuan American chains because, first of all, it is not American. Not at all. It started in 1971 in Guatemala. Yup, this one is a Latin American fast food chain. It only opened its first store in the US in 2002!
We actually were introduced to Pollo Campero back in Georgia and we’re so elated that there are a couple of locations in North Texas.
What so special about Pollo Campero’s fried chicken?
First, apparently, the chicken is hormone-free. So you won’t find the American sized, or rather over sized chicken here. Okay, maybe I can’t make this hormone free claim, except that their soda cup says so.
Second, the skin. Their skin is light and crisp like a thin potato chip. Unlike other fried chicken, Pollo Campero’s is not encased in a thick layer of batter. The fried skin is the best part, savory with a spicy finish, which I always try to save for last.
Third, their fried chicken is juicy. The breast part, which is almost always dry in other fast food chains, stays succulent when prepared by Pollo Campero.
Last, and certainly not the least, the Pollo Campero is seeped with flavor. Like its skin, the meat is savory and spicy. Sarap to the bones, as a famous Filipino chicken chain says. Pollo Campero’s is the same. And this is surprising to me, who usually does not enjoy gnawing chicken to the bone.
On top of their awesome fried chicken, Pollo Campero also offers unique sides and sauces.
The salsas, which are served in an open bar, so you can get as much as you’d like. They’re a nice fresh contrast to the already rich, fried chicken.
While they do have your usual American French fries and coleslaw to pair with your fried chicken, it is best to order their Latin sides which include Yuca fries, sweet plantains with sour cream, Campero beans, black beans and Campero rice. My favorite is the sweet plantains because I do enjoy the sweet and salty combination. And the beans are a nice touch to just give that added moisture to the “dry” fried chicken. I guess being a Filipino, I do love my food a little saucy.
Oh, and on top of that, they also give you hot rolls of tortillas. You can remove the meat from the bones, place a bit on top of the tortilla, add salsa and rock n’ roll!
The drinks and desserts are also Latin inspired! The Husband and I love the tamarindo (sweet tamarind). And I’d definitely order the leche flan or the tres leches cake IF I have space in my tummy for more. But usually, the fried chicken fills me up quick and keeps me more than happy.
Check out Pollo Campero’s locations and head over there soon!