Crispy Fried Chicken Thighs
Filipino-style crispy fried chicken with evaporated milk marinade and double coating for extra crunch. Boneless chicken thighs stay juicy inside with a golden, crunchy crust outside.
Servings: 5 people
Calories: 1365kcal
Cost: $$
Equipment
- Large mixing bowl For marinating the chicken
- Separate bowl For flour dredge mixture
- Deep pan or wok For frying the chicken
- Wire rack For resting coated chicken and draining after frying
- Cooking thermometer (optional) For checking oil temperature
Ingredients
- 2 pounds boneless chicken thighs
- 14 ounces evaporated milk
- 1 tablespoon calamansi juice
- 8 grams Maggi Magic Sarap
- 1/2 teaspoon ground black pepper
- Flour Dredge:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 1/2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- For assembly and frying:
- 2 pieces eggs beaten
- 2 cups cooking oil
Instructions
- Make the marinade – In a large bowl, combine evaporated milk, calamansi juice, Maggi Magic Sarap, and ground black pepper. Mix until well blended. The acid in the calamansi is key here. It starts breaking down the proteins right away.14 ounces evaporated milk, 1 tablespoon calamansi juice, 8 grams Maggi Magic Sarap, 1/2 teaspoon ground black pepper
- Marinate the chicken – Add the boneless chicken thighs to the marinade and toss to coat. Cover and refrigerate for at least 3 hours, or overnight for best results. The longer it marinates, the more flavorful and tender the chicken becomes.2 pounds boneless chicken thighs
- Prepare the flour mixture – In a separate bowl, combine all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, and paprika. Mix thoroughly to ensure all the seasonings are evenly distributed throughout the flour mixture.1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 1/2 teaspoons baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika
- First coating – Remove the chicken pieces from the marinade one at a time and coat each piece completely in the flour mixture. Shake off any excess flour and set the coated chicken aside on a plate.
- Prepare egg mixture – Add the beaten eggs into the remaining marinade and mix well. This will be your wet coating for the second dredge.2 pieces eggs
- Double dredge – Dip each floured chicken piece back into the egg-marinade mixture, then dredge it again in the flour mixture. This double coating is what creates that extra thick, crispy crust. Make sure to press the flour onto the chicken so it adheres well.
- Rest – Arrange the coated chicken pieces on a wire rack and let them rest for 15 minutes. This resting time helps the coating stick better and prevents it from falling off during frying. The moisture from the chicken needs time to hydrate the flour.
- Fry – Heat cooking oil in a deep pan or wok over medium heat. The oil should be around 350°F. If you don't have a thermometer, drop a small piece of bread in. If it sizzles immediately, the oil is ready. Fry the chicken thighs in batches, being careful not to overcrowd the pan. Overcrowding drops the oil temperature and makes the coating soggy instead of crispy. Cook for about 7 to 8 minutes on each side, or until the coating is deep golden brown and the chicken is cooked through. Note: You can double fry for extra crispiness – first fry at 325°F, rest 5 minutes, then fry again at 350°F for 2-3 minutes.2 cups cooking oil
- Drain and serve – Transfer the fried chicken to a wire rack or paper towels to drain excess oil. Let it rest for a minute or two before serving.
- Serve – Serve hot with steamed rice. Share and enjoy!
Notes
- Paprika adds warmth and a subtle smokiness to the coating, enriching the flavor without overwhelming the other ingredients. It also gives the fried chicken a beautiful golden-brown color. I use regular paprika, not smoked paprika, for this recipe.
- Resting the coated chicken before frying allows the flour mixture to hydrate and stick better to the chicken, preventing the coating from falling off during frying. I've tested this many times. Without the rest period, you lose about 30% of the coating in the oil.
- Double frying is optional but recommended for restaurant-quality crispiness. The first fry at 325°F cooks the chicken through (internal temp should reach 165°F). Let it rest 5 minutes. The second fry at 350°F for 2 to 3 minutes creates an extra crunchy exterior. This technique comes from Korean fried chicken methods that I adapted for Filipino-style crispy fried chicken.
- Oil temperature troubleshooting: If your coating is burning but the chicken is raw inside, your oil is too hot. If the coating is pale and greasy, your oil is too cool. Keep it between 325°F and 350°F for best results.
- Calamansi substitute: Mix lime juice with a small amount of orange juice. Use 2 parts lime to 1 part orange. It's close to the real thing.
Nutrition
Calories: 1365kcal | Carbohydrates: 63g | Protein: 12g | Fat: 120g | Saturated Fat: 13g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 73g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 111mg | Potassium: 536mg | Fiber: 2g | Sugar: 10g | Vitamin A: 488IU | Vitamin C: 3mg | Calcium: 337mg | Iron: 3mg