The Filipino way of eating Fried Chicken is marinated in citrus and spices, then cooked until golden. Crispy and delicious It’s bound to become an instant family favourite!
A Filipino-style Fried Chicken recipe was first published in 2013, but I’m republishing it with a more efficient recipe and a few useful tips.
I am thrilled to finally have some new pictures of these chicken pieces that are crispy! Each time I cooked these, they would never remain long enough to warrant snaps of a short photoshoot. G me and G would sit on the stove, fighting over each piece that was hot and fresh out of the skillet. Crispy and golden on the outside, and succulent and delicious inside, they’re absolutely delicious!
I usually cook with buttermilk when marinating the chicken, however, if I’m craving Pinoy flavour, I change to a mix of the juice of calamansi as well as soy sauce and fresh minced garlic instead.
The marinated chicken pieces are deliciously fried just as they are and crisp, a light breading can make them even more delicious! The original recipe didn’t require baking powder, but I was taught this technique by an acquaintance who cooks the most delicious popcorn chicken ever. I’ve used it on many of our most loved breaded meals. Works like a charm.
I generally cook with buttermilk to marinate the chicken. However, when I’m in the mood for Pinoy taste, I’ll change to a mixture of the juice of calamansi aswell in soy sauce, along with fresh garlic minced.
The chicken pieces that have been marinated are deliciously cooked just as they are. They are also crisp with a light coating of breading to enhance the flavour It’s true that the original recipe didn’t call for baking powder, but I was introduced to this method by a friend who cooks the best popcorn chicken. I’ve tried it on a variety of our favourite dishes that were breaded. This recipe works great.
Tips on How to Make Filipino-style Fried Chicken:
- Do not marinate the chicken for longer than 4 hours, as the high acidity present in Calamansi will eat away at the muscle fibres, causing the meat from being tender to mushiness.
- Calamansi has a sweeter taste than lemon. If you’re replacing the latter with the former, you can add one or two teaspoons of sugar.
- To give it a more crisp texture For a crispier texture, mix 1 part cornstarch with 3 parts flour. I prefer to season the flour mix with only salt and pepper. However, you are free to play around with other spices and herbs that are dried like garlic powder, onion powder cayenne powder, paprika, dried parsley flakes Italian seasoning and curry powder.
- Make use of oils with high smoke points like peanut grapeseed, grapeseed, canola, or Safflower oil.
- A proper temperature allows breading to be well adhered to and prevents the food from taking up excessive grease. Make sure to fry in the ideal range between 350 F to 350 F to 375 F and avoid overcrowding the pan in order to keep the temperature from dropping.
- Cook in batches as necessary to ensure that the chicken pieces have enough room to cook easily. Make sure you heat the oil to 350 F prior to adding your next batch.
- Don’t drain food items that have been fried onto paper towels since they will become watery. Instead, drain them onto a wire rack set on top of a baking sheet or in a colander made of metal placed over the bowl.
Give this Filipino-style fried chicken to try to make dinner tonight. Serve it with your favourite vegetable dish (may I suggest chop suey?) and steamed rice to ensure a dinner that will please the entire family!
If you’d prefer to serve the dish with gravy take a look at this recipe that is easy to follow.
How to Make Delicious Gravy a la Jollibee
- In a saucepan over medium heat, heat 1/4 cup butter until melted. Add 1/4 cup of flour and mix until smooth and well blended.
- Continue cooking by stirring frequently for approximately two to three minutes, or till the roux becomes slightly golden.
- Add slowly 2 cups of beef stock. Stir vigorously to keep out lumps. Continue cooking until the sauce has begun to thicken.
- Sprinkle with salt and/or pepper according to your preference.
- 1/4 cup of lemon or calamansi juice
- 1/2 cup soy sauce
- 1 head of garlic peeled and minced
- 1 teaspoon salt
- 1/2 teaspoon of pepper
- 3 pounds of chicken legs or thighs
- 3/4 cup of flour
- 1 cup of corn starch
- 1 teaspoon baking powder
- oil from canola
- in a bowl mix chicken, calamansi’s juice, garlic, soy sauce 1/2 teaspoon of salt, and 1/4 teaspoon of the pepper. Refrigerate for 2 hours up to at least 4 hours.
- Take chicken out of the marinade and rub dry.
- In a shallow dish mix corn starch, flour baking powder, half a teaspoon of salt, and 1/4 teaspoon of pepper. Mix thoroughly.
- Dip chicken pieces in flour mixture to coat it completely.
- In a large, thick-bottomed pan on medium heat, cook about 2 inches of oil until it reaches 350 F.
- In batches, add chicken and cook, rotating on sides until crispy, golden brown and cooked to perfection.
- Remove the pan from the stove and drain it onto an iron rack. Serve hot.
Calories: 658kcal, Carbohydrates: 32g, Protein: 37g, Fat: 41g, Saturated Fat: 9g, Cholesterol: 180mg, Sodium: 2369mg, Potassium: 826mg, Fiber: 1g, Sugar: 1g, Vitamin A: 180IU, Vitamin C: 8.5mg, Calcium: 169mg, Iron: 3.5mg“This website provides approximate nutritional information to aid in your decision-making and as a courtesy. The nutrition data is collected primarily through sources such as the USDA Food Composition Database, whenever it is available, or other calculators online.”