The Ultimate Filipino Fried Chicken Recipe for Crispy, Juicy Perfection

Have you ever found yourself craving that perfect plate of fried chicken the kind with a golden, shatteringly crisp skin and meat so juicy it practically melts in your mouth? Maybe you’ve tried making it at home, only to end up with a soggy crust or dry chicken. I’ve been there, and for years, I was on a mission to crack the code. After countless batches and a lot of help from my Filipino friends’ family recipes, I finally landed on a method that works every single time. This recipe for Filipino Fried Chicken isn’t just about frying chicken; it’s about marinating it so deeply that every bite is bursting with flavor, from the inside out. Get ready to ditch the takeout menu because this is the only fried chicken recipe you’ll ever need.

Quick Recipe

• Preparation Time: 15M
• Cooking Time: 30M
• Total Time: 45M
• Type of dish: Main Course
• Cuisine: Filipino
• Recipe Yield: 4 servings
• Calories: 550 kcal per serving

Why This Filipino Fried Chicken Recipe Works

• Flavor-First Marinade: Unlike many fried chicken recipes, this one uses a simple but powerful marinade that ensures the chicken is tender and flavorful to the bone.
• Double-Frying Technique: We’ll use a secret restaurant technique—a double-fry—to achieve that incredible, extra-crispy exterior that stays crunchy for hours.
• Simple Ingredients, Big Results: You won’t need any fancy ingredients. All you need are pantry staples to create a truly unforgettable meal.

The Secret to the Best Filipino Fried Chicken

The real magic of this dish happens before the oil even heats up. The secret lies in a simple yet powerful marinade that I learned from a dear friend’s family in Manila. It’s a combination of soy sauce, calamansi juice (or lime juice if you can’t find it), garlic, and black pepper. This isn’t just for flavor; the acid in the calamansi or lime juice works wonders to tenderize the chicken. I’ve found that marinating for a minimum of four hours, or even better, overnight, makes all the difference. This step is non-negotiable if you want that juicy, flavorful meat that is the hallmark of great Filipino fried chicken.

A Note on Calamansi and Lime

Calamansi is a small citrus fruit that’s incredibly popular in Filipino cooking. It has a unique, tangy flavor that’s a cross between a lime and a mandarin orange. If you can’t find it, don’t worry! Fresh lime juice is an excellent substitute and will still give you a fantastic result. I’ve made this with both, and while the taste is slightly different, the outcome is equally delicious.

Getting Your Fry On: The Double-Frying Technique

Now, let’s talk about the crunch. The key to a truly crispy crust that doesn’t get soggy is a technique called double-frying. I know what you might be thinking—it sounds like a lot of extra work. But trust me, this simple trick is a game-changer and is a staple for achieving restaurant-quality extra crispy fried chicken.

Here’s how it works: you’ll fry the chicken at a lower temperature first. This cooks the chicken all the way through without burning the outside. Then, you’ll take it out, let it rest for a few minutes, and crank up the heat. The second fry, at a higher temperature, is what gives you that glorious golden-brown color and a crispy texture that will make you proud. This also ensures your chicken stays juicy on the inside, as the first fry has already done the heavy lifting of cooking it. It’s a trick I use for everything from french fries to my famous homemade Filipino-style fried chicken, and it never fails.

Let’s Cook: The Recipe

Ingredients:

• 2 lbs bone-in, skin-on chicken pieces (drumsticks and thighs work best)
• 1/4 cup soy sauce
• 1/4 cup calamansi juice or fresh lime juice
• 1 tablespoon garlic, minced
• 1 teaspoon freshly cracked black pepper
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3-4 cups neutral oil for frying (such as vegetable, canola, or peanut oil)

Instructions:

• Marinate the Chicken: In a large bowl, combine the soy sauce, calamansi or lime juice, minced garlic, and black pepper. Add the chicken pieces and toss to coat them completely. Cover the bowl and refrigerate for at least 4 hours, but ideally overnight. The longer it marinates, the more flavorful the chicken will be.
• Prepare the Coating: In a separate shallow dish, whisk together the all-purpose flour, cornstarch, salt, and black pepper. This mix of flour and cornstarch is essential for creating that light, crispy crust.
• Heat the Oil: Pour enough oil into a large, heavy-bottomed pot or a Dutch oven to reach a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 325°F (160°C). If you don’t have a thermometer, a small pinch of flour should bubble gently but not sizzle too aggressively.
• First Fry: Remove the chicken from the marinade, letting any excess liquid drip off. One piece at a time, dredge the chicken in the flour mixture, pressing gently to ensure a good coating. Carefully place the chicken into the hot oil, working in batches to avoid overcrowding the pot. Fry for about 8-10 minutes, flipping occasionally, until the chicken is lightly golden and cooked through. Remove the chicken from the oil and place it on a wire rack set over a baking sheet.
• Rest and Reheat: Let the chicken rest for at least 5 minutes. This is a crucial step for the double-fry method. While it’s resting, increase the oil temperature to 375°F (190°C).
• Second Fry: Carefully return the chicken pieces to the hotter oil in small batches. Fry for another 2-3 minutes, or until the chicken is a deep golden-brown and extra crispy.

• Serve: Remove the chicken from the oil and place it back on the wire rack to drain. Serve immediately with a side of steamed rice and the classic banana ketchup for dipping. Enjoy your incredibly juicy and crunchy Filipino fried chicken!

What to Serve with Filipino Fried Chicken

This chicken is a showstopper on its own, but it pairs beautifully with a few classic sides. A simple bowl of steamed jasmine rice is a must. The slightly sweet tang of banana ketchup is the traditional dipping sauce and a flavor combination you absolutely have to try. For a complete meal, consider adding a simple cucumber salad or some stir-fried vegetables on the side.

Creating the perfect fried chicken can feel like a challenge, but with this recipe, you have all the tools you need to succeed. The simple marinade and the secret double-fry technique will give you results that will impress everyone at your dinner table. This Filipino Fried Chicken is a recipe you’ll find yourself returning to again and again a dish that brings comfort and joy with every single bite. Don’t be afraid to try something new and remember to have fun in the kitchen. Happy cooking!

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