Filipino Fried Chicken

Moist and juicy fried chicken with light breading

Prep Time10

Cook Time25

Marinating the chicken1

Total Time1 35

Course: Chicken Recipe, Fried Chicken

Cuisine: Filipino

Keyword: crispy fried chicken, fried chicken

Servings: people

Calories: 6003kcal

Author: Vanjo Merano

Combine the marinade ingredients in a bowl. Mix well.
16 grams Maggi Magic Sarap, 3 pieces calamansi, ½ teaspoon ground black pepper, 1 teaspoon paprika, 1/4 cup soy sauce
Put the chicken in a resealable bag. Pour-in the marinade mixture. Let all the air out of the bag, seal it, and then place inside the refrigerator. Marinate for at least 1 hour.
1 whole chicken
Combine the breading ingredients in a bowl. Mix well.
2 teaspoon garlic powder, 1 teaspoon onion powder, ⅛ teaspoon baking powder, 2 tablespoons cornstarch, 10 tablespoons all-purpose flour
Dredge the marinated chicken in the breading mixture. Shake off the excess and place the chicken on a plate.
Meanwhile, heat the cooking oil in a wok until it reaches 300 F.
2 cups cooking oil
Deep fry the chicken for 25 minutes while turning the chicken over in the middle of the process.
Remove the Filipino fried chicken from the wok. Place it over a wire rack to cool down. (See notes below)²
Transfer to a serving plate. Serve with Filipino Chicken Gravy.
Share and enjoy!

Paprika adds warmth and a subtle smokiness to the marinade, enriching the flavor without overwhelming the other ingredients. It creates a mild depth that balances well with the tangy notes of calamansi, resulting in a well-seasoned fried chicken.
Freshly fried chicken is extremely hot, and placing it directly on a plate traps steam, making the breading soggy. Allowing it to cool on a wire rack promotes airflow, keeping the coating crisp while letting the juices settle inside.