Philippine Fried Chicken is a simple fried chicken version that utilizes basic ingredients. While you have crispy skin, expect a variety of fried chicken that is moist and juicy inside.
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Published: 4/22/25
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I have prepared many fried chicken recipes over the years, each with a distinctive flavor. What sets them apart is the combination of marinade and cooking techniques. The marinade used in this Filipino fried chicken recipe contains ingredients that are common in Filipino households. You’ll be surprised to discover how simple combinations of ingredients can make a huge difference.
What is Philippine Fried Chicken?
Making classic Philippine fried chicken is fundamental. Traditional methods only include three ingredients: chicken, salt and edible oil.
Usually served for either lunch or dinner with rice. This can be a regular day cooking and special occasion.
Special occasion versions may use more ingredients for the marinade. Also, most of the time, breadcrumbs are involved.
This Philippine Fried Chicken Recipe is an example of what you can offer on a lesser day. However, it can be simple and easy, especially if your craving continues.
It consists of basic ingredients that are common in most Philippine pantry. The preparation and cooking process is simple and almost fun, but the end result is amazing.
Personally, I think the flavor is balanced enough to appeal to everyone. The chicken is moist, but the skin has a vivid texture.
Serve the chicken with warm rice and Filipino-style gravy.
Philippine Fried Chicken Ingredients
This recipe uses basic Philippine ingredients for flavor. The traditional combination of soy sauce and karamansi doesn’t stop me from impressing. I also added Maggi Magic Sarap to enhance the natural flavor of all the ingredients and it worked.
The result is a juicy, tender meat with a crisp coating that combines perfectly with the rice. The seasonings are carefully measured to ensure that they do not overwhelm the dish and ensure that it tastes fun for everyone.
Bread crumbs, on the other hand, are as easy as marinades. This is a versatile flour and cornstarch combination mixed with comfortable spices. This promotes a slightly sharper texture in the skin.
How to make philippine fried chicken
Prepare the marinade – In a bowl, mix karaman shi juice, soy sauce, ground black pepper, magi jazzy salop and paprika. Mix well. Marinade helps to soften the chicken while infusing it with flavor. Marinate the chicken – Pour the whole butterfly chicken into the marinade in a resealable bag. Remove any excess air before sealing the bag, allowing the marinade to evenly coat the chicken. Refrigerate for at least an hour to fully absorb the flavor. Make breadcrumbs – In another bowl, mix flour, cornstarch, garlic flour, onion flour and baking powder. Mix thoroughly. Chicken Coating – Drink the marinated chicken with a crumb mixture and make sure all parts are covered. Shake away any excess flour to prevent coagulation. Place the coated chicken on a plate and leave it in for 5 minutes before frying. Fried food – Heat a considerable amount of cooking oil in the drink until you reach 300°F. Carefully place the chicken in warm oil, fry for 25 minutes, then fry on the way to ensure even cooking. The high heat absorbs the crumbs while sealing it with juice. Serving – Once frying, transfer the chicken to a wire rack and let it cool a little. This step will prevent excess oil from drinking bread crumbs. Serve on a plate with Filipino-style Chicken Lavy for a crisp, flavorful and satisfying meal.
Tips and tricks
Make your crumbs better – drier the chicken with the flour mixture and then let it rest for at least 5 minutes. This allows the flour to absorb moisture from the chicken, cling to the skin and turn into a stick.
Get moist meat and crisp skin – Once the frying pan oil reaches 300°F, cook the chicken for 25 minutes. Paying attention to cooking times is important to ensure that the chicken is cooked and not burned. Undercooked chicken can be dangerous to your health.
Optimize the flavor – The marinade provides the overall flavor of fried chicken. The chicken should be marinated for a longer period of time to ensure that the optimal amount of flavor is absorbed. It is recommended to marinate the chicken overnight to achieve the best results.
What is fried chicken in the Philippines?
What do you enjoy eating Philippine fried chicken? The common answer, of course, is rice. Nothing would pair perfectly with Philippine fried chicken. But fries, macaroni salads, or even mashed potatoes make equally powerful partners.
When it comes to seasonings, you can’t go wrong with the unique sweet banana ketchup. Yet another Filipino native, banana ketchup is a stark contrast to the salty and flavorful Filipino fried chicken. Make sure to get a bottle when you devour this delicious treat.
This Filipino fried chicken is also served with a Filipino style chicken lavy, perfect complement to the dish.
The proposed recipe
Caldereta – For many, it is no secret that Filipinos are world-class chefs. Caldereta is one of my favorite dishes and I wanted to share it with you all. Enjoy!
Sinabawang Manok – If it’s a quick and satisfying dish, you won’t get wrong with this recipe. It uses several ingredients and is still healthy and tasty, but 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 coatings. This recipe uses a sweet and spicy sauce that perfectly complements the crispy chicken.
Try this Philippine Fried Chicken recipe and let us know what you think.
Did you make this? If you are taking photos, be sure to tag them on Instagram with @panlasanangpinoy or hashtag #panlasanangpinoy.
Philippine Fried Chicken
Juicy fried chicken moist in light breadcrumbs
Instructions
Combine the marinade ingredients in a bowl. Mix well.
16 grams magi magical sarap, 3 pieces karamanshi, 1/2 tsp ground black pepper, 1 teaspoon paprika, 1/4 cup of soy sauce
Place the chicken in a reproducible bag. Pour the marinade mixture. Remove all the air from the bag, seal it, then place it in the fridge. Marinate for at least an hour.
The whole chicken
Combine the breadcrumbs into a bowl. Mix well.
2 teaspoons of garlic powder, 1 teaspoon of onion powder, Baping teaspoon baking powder, 2 tablespoons of cornstarch, 10 tablespoons of all-purpose flour
Drink the marinated chicken in a crumb mixture. Shake away any excess and place the chicken on the plate.
Meanwhile, heat the food oil in a wok until it reaches 300 F.
2 cups of cooking oil
Fry the chicken for 25 minutes, turning the chicken over midway through the process.
Remove the Philippine fried chicken from the wok. Place it on a wire rack to cool it. (See notes below) 2
Transfer to a serving plate. Serve with Philippine Chicking Labyrinth.
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Note
Paprika adds warmth and subtle smoky to the marinade, enriching the flavor without overwhelming other ingredients. It creates a gentle depth that balances well with the tangy notes of karamansi, bringing seasonal fried chicken.
The new fried chicken is very hot, trapping steam that is placed directly on the plate and wrinkled. Allowing the wire rack to cool will promote airflow and keep the coating crisp while sinking the juice.
Nutritional information
calorie: 6003kcal (300%) carbohydrates: 83g (28%) protein: 157g (314%) fat: 564g (868%) Saturated fat: 66g (330%) Polyunsaturated fat: 151g January Saturated Fat: 331g Trans Fat: 3g cholesterol: 571mg (190%) sodium: 3783mg (158%) potassium: 1847mg (53%) fiber: 5g (20%) sugar: 2g (2%) Vitamin A: 2059iu (41%) Vitamin C: 14mg (17%) calcium: 151mg (15%) iron: 13mg (72%)
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(TagStoTRASSLATE) Butterfly Chicken (T) Chicken Recipe (T) Filipino Food (T) Fried Chicken
