Kanto Fried Chicken

Learn the techniques for the crispiest, juiciest, and tastiest fried chicken ever! This Kanto Fried Chicken is crispy on the outside, juicy on the inside, and packed with flavor that the whole family will love.

The word kanto translates simply to "street corner" in Tagalog, but to a Filipino food enthusiast, it means accessible, affordable, unpretentious comfort food. Fried chicken is available everywhere, but the Filipino street-side version has its own character. It’s not only the deliciously crisp texture and savory taste that make it a street food staple, but also the cultural impact, the nostalgia, and the pang masa feels it evokes that make it so popular.

As its name implies, Kanto Fried Chicken is sold at a street corner, usually a busy roadside spot in a neighborhood with plenty of traffic from students, workers, and commuters. Customers grab it on the way home, during a quick break, or when they want something tasty and filling on a tight budget.

For more delicious street food, check out our homemade fish balls with Manong sauce and BBQ pork ears!

Ingredient notes

• The recipe uses whole chicken, but you can substitute thighs, wings, or any of your favorite parts.
• Filipino fried chicken is traditionally marinated in local flavors like calamansi, fish sauce, and aromatics like garlic, peppercorns, and lemongrass. For this recipe, I opted to brine the chicken in a simple mixture of water, sugar, and salt to maximize juiciness, tenderness, and depth of flavor.
• I like to add equal parts cornstarch to the flour batter to limit gluten formation and oil absorption, creating a light, crispy, and less crispy coating. The baking powder reacts in hot oil, resulting in better browning and a less dense batter.
• I season the batter with a simple mix of salt, pepper, paprika, cayenne pepper for a little heat, and chicken cube to boost the meaty flavor. Feel free to add your favorite herb blends, such as rosemary and thyme. Use ice-cold water to form the batter, preventing gluten formation.
• For best results, use neutral-tasting oil with a high smoke point, such as canola, avocado, or safflower oil.

Cooking instructions

Spatchcock the chicken to decrease cooking time and promote even cooking. Brine it in a solution of water, salt, and sugar to make it juicier, more tender, and improve flavor.

Combine the batter ingredients and whisk until smooth. Refrigerate it until ready to use to keep it cold.

Heat oil to the optimal temperature of 350°F to 375°F. Too hot and the batter will burn before the meat is thoroughly cooked. Too low, and the fried chicken will absorb more grease. Make sure to use a pot that's deep and wide enough for the job to prevent overflow.

Drain the chicken from the brine and pat it dry to remove excess moisture so the batter will stick better. Whisk the batter again before using, then dip the chicken until thoroughly coated, letting any excess drip back into the bowl.

Carefully place the chicken in the hot oil and deep fry until golden and crisp. Remove from heat and drain on a wire rack. Allow to rest for a few minutes before chopping into serving pieces, so the juices redistribute.

How to serve and store

• Kanto fried chicken is traditionally served for lunch or dinner with steamed rice and a choice of sawsawan (dipping sauce), such as Filipino-style gravy, banana ketchup, citrusy toyomansi dip, or spicy vinegar. You can also include a side of atchara to cut through the savory richness with a touch of sweet and tangy flavor.
• Allow leftovers to cool completely. Store in a container with a tight-fitting lid in the refrigerator for up to 3 days.
• Do not microwave the chicken as it will lose its crunch. Warm up in the oven or air fryer for a few minutes to reheat and crisp up again.