Filipino Fried Chicken
Crispy, Golden, and Perfectly Seasoned
About This Recipe
Filipino Fried Chicken is a beloved staple in Filipino households and street food stalls. What makes it special is the flavorful marinade featuring calamansi juice, soy sauce, and garlic, which penetrates deep into the meat. The result is chicken that's not just crispy on the outside, but full of flavor throughout.
This recipe delivers that perfect crunch you crave - the kind that rivals (and often beats) popular fast food chains. The secret lies in the double-coating technique and maintaining the right oil temperature. Serve with banana ketchup or your favorite dipping sauce for the ultimate Filipino fried chicken experience.
Ingredients
- 2 lbs chicken pieces (drumsticks, thighs, wings)
- 1/4 cup calamansi juice (or lemon juice)
- 3 tbsp soy sauce
- 6 cloves garlic, minced
- 1 tsp black pepper
- 1 tsp salt
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 eggs, beaten
- 1/4 cup milk
- Oil for deep frying
Instructions
- 1
Marinate the Chicken
In a large bowl, combine chicken with calamansi juice, soy sauce, garlic, pepper, and half the salt. Mix well, cover, and refrigerate for at least 2 hours or overnight for best flavor.
- 2
Prepare Coating
Mix flour, cornstarch, paprika, garlic powder, onion powder, and remaining salt in a shallow dish. In another bowl, beat eggs with milk.
- 3
Double Coat
Remove chicken from marinade and pat dry. Dredge in flour mixture, dip in egg wash, then coat again in flour mixture for extra crunch. Let rest for 10 minutes.
- 4
Fry Until Golden
Heat oil to 350°F (175°C) in a deep pan. Fry chicken in batches for 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F). Don't overcrowd the pan.
- 5
Drain and Serve
Remove chicken and drain on a wire rack or paper towels. Let rest for 5 minutes before serving. Serve with banana ketchup, gravy, or your favorite dipping sauce.
Tips & Variations
Temperature Control
Maintain oil at 350°F for perfectly crispy chicken. Too hot burns the coating, too cool makes it greasy.
Buttermilk Twist
Replace regular milk with buttermilk for extra tender, juicy chicken.
Spicy Version
Add cayenne pepper to the flour mixture for spicy Filipino fried chicken.