Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 1g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 145mg
