Filipino Fried Chicken
Filipino fried chicken is a simple fried chicken version that makes use of basic ingredients. Expect the type of fried chicken that is moist and juicy on the inside while having a crispy skin.
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I have prepared many fried chicken recipes over the years, and each one has a distinct flavor. What sets them apart is the combination of marinades and cooking techniques. The marinade used in this Filipino Fried Chicken recipe includes ingredients commonly found in Filipino households. You will be amazed to discover how the combination of simple ingredient can make a big difference.
What is Filipino Fried Chicken?
Making classic Filipino fried chicken is basic. The traditional method involves only three ingredients: chicken, salt, and cooking oil.
It is usually served for either lunch or dinner with rice. This can be a dish for ordinary days, and special occasions.
The versions for special occasions are likely to use more ingredients for the marinade. There are also breadings involved most of the time.
This Filipino fried chicken recipe is an example of something that can be served during not so ordinary days. However, it’s simplicity and ease will make you consider to cook it on demand, especially when cravings persist.
It is composed of basic ingredients that are common in most Filipino pantries. The preparation and cooking process is straightforward and almost effortless, while the end result is amazing .
I personally think that flavors are well balanced to the point that it appeals to everyone. The chicken meat is moist while the skin has a nice crisp texture.
Serve your chicken with a warm cup of rice and Filipino-style gravy.
Ingredients for Filipino Fried Chicken
This recipe uses basic Filipino ingredients for flavor. The traditional combination of soy sauce and calamansi never ceases to impress me. I also added Maggi Magic Sarap to elevate the natural flavors of all the ingredients, and it worked well.
The result is juicy, tender meat with a crisp coating that pairs perfectly with rice. The seasoning is carefully measured to avoid overpowering the dish, ensuring a well-rounded taste that is enjoyable for everyone.
The breading, on the other hand, is also as simple as the marinade. It is a combination of all-purpose flour and cornstarch mixed with flavorful spices. This promotes that somewhat crisp texture on the skin.
How to Cook Filipino Fried Chicken
- Preparing the Marinade – In a bowl, combine calamansi juice, soy sauce, ground black pepper, Maggi Magic Sarap, and paprika. Mix well. The marinade helps tenderize the chicken while infusing it with flavor.
- Marinating the Chicken – Place the butterflied whole chicken in a resealable bag and pour in the marinade. Remove excess air before sealing the bag to allow the marinade to coat the chicken evenly. Refrigerate for at least 1 hour to let the flavors absorb fully.
- Making the Breading – In a separate bowl, combine flour, cornstarch, garlic powder, onion powder, and baking powder. Mix it thoroughly.
- Coating the Chicken – Dredge the marinated chicken in the breading mixture, ensuring every part is covered. Shake off any excess flour to prevent clumping. Put the coated chicken on a plate and let it stay for 5 minutes before frying.
- Deep Frying – Heat a good amount of cooking oil in a wok until it reaches 300°F. Carefully place the chicken in the hot oil and deep fry for 25 minutes, turning it halfway through to ensure even cooking. The high heat crisps the breading while sealing in the juices.
- Serving – Once fried, transfer the chicken to a wire rack to cool slightly. This step prevents excess oil from making the breading soggy. Serve on a plate with Filipino-style chicken gravy and enjoy a meal that is crispy, flavorful, and satisfying.
Tips & Tricks
Make the breading stick better – After dredging the chicken in the flour mixture, let it rest for at least 5 minutes. This will allow the flour to absorb the moisture from the chicken, making it cling to the skin and stick.
Obtain moist meat and crisp skin – When the skillet oil reaches 300°F, cook the chicken for 25 minutes. Paying careful attention to the cooking time is critical to ensure the chicken is cooked through and to prevent it from burning. Undercooked chicken can be hazardous to your health.
Optimize the flavor – The marinade provides the overall flavor for the fried chicken. In order to ensure that the optimum amount of flavor is absorbed, you should marinate the chicken for a longer period of time. It is recommended to marinate the chicken overnight in order to achieve the best results.
What to Have with Filipino Fried Chicken
What do you enjoy eating your Filipino fried chicken with? The common answer is, unsurprisingly, rice. Nothing pairs perfectly with Filipino fried chicken quite like an exceptionally heaping pile of white rice. But french fries, macaroni salad, or even mashed potatoes make just as strong partners.
When it comes to condiments, you can’t go wrong with a uniquely sweet banana ketchup. Yet another Filipino native, banana ketchup is a great contrast to the salty and savory Filipino fried chicken. Be sure to have a bottle on hand when you’re about to devour this tasty treat.
I also serve this Filipino Fried Chicken with Filipino-style chicken gravy, which complements the dish perfectly.
Suggested Recipes
Caldereta – For many of you, it’s no secret that Filipinos are world-class cooks. Caldereta is one of my favorite dishes, and I wanted to share it with all of you. I hope you enjoy it!
Sinabawang Manok – For a dish that’s both quick and satisfying, you can’t go wrong with this recipe. It uses few ingredients, and, while still being healthy and delicious, is prepared much faster than other, similar dishes.
Korean Fried Chicken – This Korean fried chicken recipe is based on a dish known for its crispy texture and flavorful coating. This recipe uses a sweet and spicy sauce that complements the crispy chicken perfectly.
Try this Filipino Fried Chicken Recipe and let me know what you think.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Filipino Fried Chicken
Ingredients
- 1 whole chicken butterflied
- 2 cups cooking oil
Breading ingredients:
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- ⅛ teaspoon baking powder
- 2 tablespoons cornstarch
- 10 tablespoons all-purpose flour
Marinade ingredients:
- 16 grams Maggi Magic Sarap
- 3 pieces calamansi
- 1/4 cup soy sauce
- ½ teaspoon ground black pepper
- 1 teaspoon paprika (see notes below)1
Instructions
- Combine the marinade ingredients in a bowl. Mix well.16 grams Maggi Magic Sarap, 3 pieces calamansi, ½ teaspoon ground black pepper, 1 teaspoon paprika, 1/4 cup soy sauce
- Put the chicken in a resealable bag. Pour-in the marinade mixture. Let all the air out of the bag, seal it, and then place inside the refrigerator. Marinate for at least 1 hour.1 whole chicken
- Combine the breading ingredients in a bowl. Mix well.2 teaspoon garlic powder, 1 teaspoon onion powder, ⅛ teaspoon baking powder, 2 tablespoons cornstarch, 10 tablespoons all-purpose flour
- Dredge the marinated chicken in the breading mixture. Shake off the excess and place the chicken on a plate.
- Meanwhile, heat the cooking oil in a wok until it reaches 300 F.2 cups cooking oil
- Deep fry the chicken for 25 minutes while turning the chicken over in the middle of the process.
- Remove the Filipino fried chicken from the wok. Place it over a wire rack to cool down. (See notes below)2
- Transfer to a serving plate. Serve with Filipino Chicken Gravy.
- Share and enjoy!
Notes
- Paprika adds warmth and a subtle smokiness to the marinade, enriching the flavor without overwhelming the other ingredients. It creates a mild depth that balances well with the tangy notes of calamansi, resulting in a well-seasoned fried chicken.
- Freshly fried chicken is extremely hot, and placing it directly on a plate traps steam, making the breading soggy. Allowing it to cool on a wire rack promotes airflow, keeping the coating crisp while letting the juices settle inside.
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