Vital Information wrote:Boy, that shows you how subjective taste is. I recently had the very well done fried chicken at Army and Lou's, and I found it NOTHING like Pollo Campero. I also find that PC has a garlic heavy marinade, that really's not Guatamalan per se, but does make the chicken taste different.
Rob,
I haven't been to Army and Lou's for a year or so, and typically get the catfish, so I really can't (wasn't) compare Army and Lou's fried chicken to Pollo Campero. I have, however, been to both Macarthur's and Priscilla's in the last couple of weeks and thought there a similarity.
In all three cases the chicken coating was thin, crisp and slightly salty, chicken flesh had no penetrating flavor from brine/marinade/injection and the chicken used was straight-up industrial, and on the small side. I'm not being negative about Pollo Campero, Priscilla's or Macarthur's, simply saying that, while their chicken was fine, and I'd be happy to eat at any of them again, they did not fluff my pin feathers. Macarthur's pork hock, on the other hand, was terrific. Tender as a love song, moist, lightly smokey with Macarthur's mac and cheese a perfect compliment.
Far as Pollo Campero having a heavy garlic marinade, my garlic/spice/flavor meter barely nudged, and that was mainly from salt.
Enjoy,
Gary