Filipino Fried Chicken is one of those comforting meals I always come back to when I want something crispy, juicy, and full of flavor. I love how the chicken gets deeply seasoned from a savory marinade before being fried until perfectly golden brown. The combination of soy sauce, garlic, and calamansi gives this dish its signature Filipino taste that I find both simple and unforgettable.
Why You’ll Love This Recipe
I love this recipe because it delivers crispy skin while keeping the meat tender and juicy inside. The marinade adds a rich savory flavor that reaches every bite, and I only need pantry-friendly ingredients to make it happen. I also like how versatile this dish is since I can serve it with steamed rice, garlic rice, or even a fresh side salad. The leftovers reheat beautifully, which makes this recipe perfect for meal prep as well.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds chicken drumsticks and thighs
1/2 cup soy sauce
1/4 cup calamansi juice or lemon juice
6 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional)
2 cups vegetable oil for frying
Directions
I start by placing the chicken pieces in a large bowl. I pour in the soy sauce and calamansi juice, then add the minced garlic, black pepper, salt, and paprika. I mix everything well so the chicken gets evenly coated.
I cover the bowl and marinate the chicken in the refrigerator for at least 2 hours. When I have extra time, I let it marinate overnight for deeper flavor.
In another bowl, I combine the flour, cornstarch, baking powder, garlic powder, onion powder, and cayenne pepper.
I remove each piece of chicken from the marinade and dredge it thoroughly in the flour mixture. I press the coating onto the chicken so it sticks well.
I heat the vegetable oil in a deep pan over medium heat until it reaches about 350°F (175°C).
I carefully fry the chicken in batches for about 12 to 15 minutes, turning occasionally until the coating becomes crispy and golden brown and the chicken is fully cooked inside.
I transfer the fried chicken onto a wire rack or paper towel-lined plate to drain excess oil before serving.
Servings and timing
Servings: 4 to 6 servings
Prep Time: 15 minutes
Marinating Time: 2 hours
Cook Time: 30 minutes
Total Time: About 2 hours and 45 minutes
Variations
I sometimes add a little fish sauce to the marinade for an even richer Filipino flavor. When I want extra crunch, I double-coat the chicken by dipping it back into the marinade and flour mixture a second time. For a spicy version, I mix chopped chili peppers into the marinade or increase the cayenne pepper in the coating. I also like using boneless chicken thighs when I want faster cooking and easier serving.
storage/reheating
I store leftover Filipino Fried Chicken in an airtight container in the refrigerator for up to 4 days. When I want to keep it crispy, I reheat it in the oven at 375°F (190°C) for about 15 minutes or in the air fryer for 5 to 7 minutes. I avoid microwaving when possible because the coating can turn soft.
FAQs
Can I marinate the chicken overnight?
Yes, I often marinate the chicken overnight because it gives the meat a deeper and richer flavor.
What can I use instead of calamansi juice?
I usually substitute lemon juice or a mix of lemon and lime juice when calamansi is unavailable.
Why do I use cornstarch in the coating?
I use cornstarch because it helps create a lighter and crispier crust on the fried chicken.
Can I use boneless chicken?
Yes, I sometimes use boneless chicken thighs or chicken breast pieces when I want quicker cooking times.
How do I know the chicken is fully cooked?
I make sure the internal temperature reaches 165°F (74°C), and I check that the juices run clear before serving.
Conclusion
Filipino Fried Chicken is one of my favorite comfort meals because it combines bold flavor with irresistible crispiness. I love how the marinade transforms simple chicken into something deeply savory and satisfying. Whether I serve it for family dinners, gatherings, or casual weekend meals, this recipe always turns out delicious and comforting.
Filipino Fried Chicken is a crispy and flavorful fried chicken dish marinated in soy sauce, garlic, and calamansi juice for a savory Filipino-inspired taste. The chicken is coated in a seasoned flour mixture and fried until golden brown and juicy inside.
Ingredients
2 pounds chicken drumsticks and thighs
1/2 cup soy sauce
1/4 cup calamansi juice or lemon juice
6 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional)
2 cups vegetable oil for frying
Instructions
Place the chicken pieces in a large bowl. Add soy sauce, calamansi juice, minced garlic, black pepper, salt, and paprika. Mix well to coat evenly.
Cover and marinate the chicken in the refrigerator for at least 2 hours or overnight for deeper flavor.
In a separate bowl, combine the flour, cornstarch, baking powder, garlic powder, onion powder, and cayenne pepper.
Remove the chicken from the marinade and dredge each piece thoroughly in the flour mixture, pressing the coating onto the chicken.
Heat the vegetable oil in a deep pan over medium heat until it reaches 350°F (175°C).
Fry the chicken in batches for 12 to 15 minutes, turning occasionally, until golden brown, crispy, and fully cooked.
Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil before serving.
Notes
Marinating overnight enhances the flavor significantly.
Double-coating the chicken creates extra crispy skin.
Use a thermometer to ensure the oil stays around 350°F for even frying.
Boneless chicken thighs can be substituted for faster cooking.
Reheat in the oven or air fryer to maintain crispiness.
