FILIPINO-STYLE FRIED CHICKEN
Filipino-style Fried Chicken marinated in citrus and spices and fried to golden perfection. Tasty and crunchy, it’s sure to be a family favorite!
This Filipino-style Fried Chicken recipe was first posted in 2013 but I am republishing it today with an improved method and a few helpful tips.
I wish I have brand new pictures to go with the cooking tips but every time I make these fried chicken legs, they never last long enough for a quick photo shoot. G and I would literally hover over the hot stove and fight over each piece hot and fresh from the skillet! Golden and crunchy on the outside and juicy and tasty on the inside, they’re absolutely mouthwatering!
I often use buttermilk to marinade chicken but when I am in the mood for Pinoy flavors, I switch to a mixture of calamansi juice, soy sauce, and minced fresh garlic instead.
While the marinated chicken pieces are amazing fried as is, a light yet crisp breading makes them doubly scrumptious! The original recipe didn’t call for baking powder but I learned this trick from a friend who makes the best popcorn chicken ever and I have applied it on a lot of our favorite breaded foods. Works like a charm.
Tips on How to Make Filipino-style Fried Chicken:
- Do NOT marinade the chicken for more than 4 hours as the high acidity in the calamansi will break down the muscle fibers and will turn the meat from tender to mushy.
- Calamansi has a slightly sweeter taste than lemon so if you’re swapping the latter for the former, add a pinch or two of sugar.
- Not all oils are created equal and some can withstand heat more than others. Use oil with high-smoke point such as peanut, grapeseed, canola or safflower oil.
- Fry at the optimal range of 350 F to 375 F. Do not overcrowd the pan and fry in batches as needed so the chicken pieces have enough room to cook freely. Heat the oil back to 350 F before adding the next batch. Correct temperature allows the breading to adhere well and keeps the food from absorbing too much grease.
- D not drain fried foods on paper towels as this will make them soggy. Drain instead on a wire rack set over a baking sheet or in a metal colander set over a bowl.
Give this Filipino-style fried chicken a try for dinner tonight. Serve with your favorite vegetable side dish (may I recommend chop suey?) and steamed rice for a guaranteed family hit!
Fried chicken is always a hit during the holidays and even on any regular day. It is even better to have crispy fried chicken wherein the outside is crispy to the point that there is a bit of crunch in every bite, while the inside is juicy and tasty. This recipe is what it is all about.
I used a special fried chicken batter to make this dish flavorful. The combination of the batter with the final coating of flour made a huge difference and helped produce the crispy texture. I made sure that the chicken remains moist and juicy. This made possible by using enough oil to deep fry the chicken while controlling the temperature. Sometimes using more oil to fry chicken is not ideal for budget purposes. However, it is necessary for some recipes such as this in order to achieve optimal results. I made sure that the heat is set to medium at the most. I try to lower it a bit when the color of the skin darkens quickly to ensure that the center of the chicken gets cooked completely as the skin gets crispy and brown
Rub salt all over the chicken. Let it stay for 15 minutes.
Heat the oil in a cooking pot.
Prepare the batter. Start by pressing a fork on the chicken cube until it is completely squashed. Combine it with warm milk. Stir until well blended. Set aside.
Combine flour, baking powder, garlic powder, salt, and ground black pepper. Mix well using a fork or a wire whisk. Set aside.
Beat the eggs in a large mixing bowl. Add the milk mixture. Continue to beat until all the ingredients are all incorporated. Add half of flour mixture. Whisk. Add the remaining half and whisk until the texture of the batter becomes smooth.
Dredge the chicken in flour and then dip in batter. Roll it again in flour until completely covered. Fry in medium heat for 7 minutes per side.
Remove from the pot and put in a plate lined with paper towel. This will absorb the oil.
Serve with ketchup or gravy.
Share and enjoy!