I've made the Original (Pollo Frito a la Criolla) and Extra Crispy (Pollo a lo Miami) and just now made the in-between, or just Crispy (Recipe #145: Pollo Frito a la Americana).
My favorite? Well, it really depends on the mood that you're in. The difference in each is the coating but the one common factor is the frying.
The Criolla tastes like home with our traditional Cuban flavors.
The Miami reminds you of the fast food chicken you'd take to the beach.
The Americana falls right in-between and gives you a taste of both worlds.
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