Filipino-style Fried Chicken

Filipino-style Fried Chicken is marinated in citrus and spices and fried to golden perfection. Tasty and crunchy, it's sure to be a family favorite!

I first posted this fried chicken recipe in 2013 and am so glad to have new photos finally! Every time I made them, they never lasted long enough for a quick photo shoot. G and I would hover over the hot stove and fight over each piece, hot and fresh from the skillet. Golden and crunchy on the outside and juicy and tasty on the inside, they're mouthwatering!

I often marinate the chicken with buttermilk, but when I am in the mood for Pinoy flavors, I switch to a mixture of calamansi juice, soy sauce, and minced fresh garlic. The marinated chicken pieces are fantastic, but the light yet crisp coating makes them doubly scrumptious! Along with Max's restaurant fried chicken copycat and lechon manok, this breaded chicken is a dinner staple at our house.

Ingredient notes

• Chicken- you can use a whole chicken cut up into serving pieces or your choice parts, such as legs or thighs
• Marinade- a tangy and savory mix of calamansi juice, soy sauce, fresh garlic, salt, and pepper
• Breading- use equal flour and cornstarch to prevent gluten formation for a crispier crust. Baking powder helps create a light and crispy texture and promotes browning. I like to season the flour mixture with just salt and pepper. Feel free to experiment with other dried herbs and spices, such as garlic powder, onion powder, cayenne, paprika, dried parsley flakes, Italian seasoning, or curry powder.
• Oil- Use peanut, grapeseed, canola, avocado, safflower, or any oil with a high smoke point and neutral taste

Marinating the chicken

• Cut the chicken into uniform sizes to ensure even cooking.
• Marinate the chicken for 4 hours to overnight. Do not marinade for too long, as the high acidity in the calamansi will break down the muscle fibers and turn the meat from tender to mushy.

Breading and deep-frying

• Dredge the chicken in the seasoned flour mixture until fully coated. Drain the chicken well from the marinade and pat dry with paper towels so the breading sticks better.
• Heat the oil to the optimal temperature of 350 F to 375 F. This temperature allows the breading to adhere well and prevents the food from absorbing too much grease. Do not overcrowd the pan to prevent the temperature from plummeting.
• Fry in batches as needed so the chicken pieces have enough room to cook freely. Heat the oil back to 350 F before adding the next batch.
• Drain on a wire rack set over a baking sheet or a metal colander set over a bowl, not on paper towels, as this will make them soggy.

Serving suggestions

Give this Filipino-style fried chicken a try for dinner tonight. Serve with mashed potatoes or coconut rice and your vegetable side dish (may I recommend chop suey?) for a guaranteed family hit! Check out this easy recipe below if you'd like to serve the chicken with gravy.

How to Make Delicious Gravy a la Jollibee

1. Melt ¼ cup butter in a saucepan over medium heat. Add ¼ cup flour and whisk until smooth and blended.
2. Continue to cook, stirring regularly, for 2 to 3 minutes or until the roux turns lightly golden.
3. Slowly add 2 cups beef stock, whisking vigorously to prevent lumps. Continue to cook until the sauce begins to thicken.
4. Season with salt and pepper to taste.