Filipino Crispy Fried Chicken

Filipino Crispy Fried Chicken is a beloved comfort food with crackling skin, juicy meat, and a simple, savory coating that’s perfect for weeknight dinners or weekend gatherings. This recipe balances a light egg-based marinade with a crisp flour-and-cornstarch dredge for that signature crunch Filipinos love.

Explore a related chicken-frying technique and tips in this chicken-fried chicken guide, then keep reading for a step-by-step, easy-to-follow Filipino version that you can make at home.

why make this recipe

Filipino Crispy Fried Chicken is simultaneously familiar and distinct. It captures the universal appeal of fried chicken—crispy exterior, tender interior—while adding small touches from Filipino pantry staples, like a light fish sauce marinade that deepens umami without overpowering. This recipe is ideal when you want something that feels special but doesn’t require hours of prep or hard-to-find ingredients.

It’s also versatile. The basic method scales up or down easily and adapts well to flavor twists, sauces, and sides. Whether you’re feeding a hungry family, pleasing picky kids, or preparing finger food for guests, this recipe delivers dependable results. Plus, using bone-in thighs keeps the meat moist and forgiving if you’re learning to fry.

how to make Filipino Crispy Fried Chicken

This recipe uses a simple wet marinade and a dry dredge that combine to give a craggy, crunchy crust and moist meat inside. Read through the ingredients and directions, gather tools (a deep pot or deep-fryer, thermometer if you have one, and tongs), and allow a short marinating time to boost flavor. The key moments are properly coating the chicken and controlling frying temperature for even color and doneness.

Ingredients :

• 4 pieces chicken thighs (skin and bone-in)
• 1 egg
• ½ teaspoon fish sauce
• ¼ cup all-purpose flour
• 2 tablespoons cornstarch
• ½ teaspoon salt
• ¼ teaspoon paprika (optional)
• ⅛ teaspoon ground black pepper
• ⅛ teaspoon garlic powder
• ⅛ teaspoon baking powder
• Oil for deep frying

Ingredient Notes:

• Fish sauce adds a subtle umami lift. If you prefer a milder or vegetarian option, substitute with low-sodium soy sauce or a splash of lemon juice mixed with a pinch of salt.
• The combination of all-purpose flour and cornstarch creates a crunchy, light crust; you can swap rice flour for a gluten-free version, but results will be slightly different.
• Bone-in, skin-on thighs are recommended because they stay juicier than boneless or skinless pieces. If you only have breast pieces, reduce frying time and check doneness carefully.
• Baking powder helps create bubbles in the coating for extra crispiness; don’t skip it.

Directions :

1. Beat the egg and the fish sauce together lightly in a bowl.
2. Marinate the chicken with the egg mixture for 30 minutes to 2 hours.
3. In a separate bowl, combine the flour, cornstarch, salt, ground black pepper, garlic powder, and baking powder.
4. Heat oil for frying.
5. Dip the marinated chicken one at a time into the flour mixture. Shake the chicken slightly to remove excess flour.
6. Place the chicken in the heated oil and fry the chicken until golden brown.
7. Serve and enjoy with your favorite dipping sauce.

How to follow the directions for best results

• Beat the egg and fish sauce until blended; the marinade should coat the chicken lightly rather than pool in the bowl.
• Aim to marinate at least 30 minutes so the fish sauce can season the meat. If you have time, a couple hours in the fridge will deepen flavor without making the texture mushy.
• Mix the dry ingredients thoroughly so every bite gets consistent seasoning. Breaking up any lumps of cornstarch or baking powder ensures an even crust.
• Heat the oil to around 325–350°F (160–175°C). If the oil is too cool, the crust will absorb more oil and become greasy; too hot and the outside will burn before the inside cooks. Use a thermometer if you have one, or test by dropping a small pinch of flour into the oil—if it sizzles and rises steadily, it’s ready.
• Fry in batches so the oil temperature recovers quickly between pieces; overcrowding is a common reason fried food turns soggy.

Pro Tips for Success Filipino Crispy Fried Chicken

• Patience with oil temperature pays off: keep the oil steady at 325–350°F. For crispier results, you can start frying at the lower end to cook through, then briefly increase heat for a golden finish.
• Dry the chicken skin briefly before coating: after marinating, let pieces sit on a rack for 5–10 minutes to let excess marinade drip away—this helps the coating adhere and crisp.
• Use bone-in thighs for the juiciest results: bone-in, skin-on cuts tolerate frying better and stay moist even if they cook slightly longer.
• Double-dredge for extra crunch: for a thicker crust, dip the chicken back into the egg mixture and dredge again in the dry mix before frying. This adds crunch but also extra coating—adjust seasonings accordingly.
• Drain properly: place fried pieces on a wire rack over a sheet pan rather than on paper towels; a rack keeps air circulating and the crust crisp instead of steaming.
• Keep warm without sogging: if frying in multiple batches, hold finished pieces in a single layer on a 200°F (95°C) oven rack until all are done—this preserves crispness.

Flavor Variations Filipino Crispy Fried Chicken

• Garlic-Lemongrass Twist: Add 1/2 teaspoon garlic powder to the marinade (or rub minced garlic and lemongrass paste under the skin) for fragrant, slightly citrusy notes that pair well with rice.
• Spicy Pinoy Kick: Mix 1/4–1/2 teaspoon cayenne or chili powder into the dry coating and offer a dipping sauce with calamansi or lemon for contrast.
• Sweet-Soy Glaze: After frying, brush briefly with a thin glaze of reduced soy sauce and honey (or brown sugar and a splash of vinegar) for a glossy, sweet-savory finish. Brush lightly so the crust remains crisp.
• Coconut Crisp: Replace 1–2 tablespoons of flour with finely ground unsweetened desiccated coconut in the coating mixture for a tropical aroma and slightly nutty crunch.

Serving Suggestions Filipino Crispy Fried Chicken

Filipino Crispy Fried Chicken pairs with many classic sides and makes for a hearty, crowd-pleasing plate.

• Rice and adobo-style sides: Serve with steamed jasmine rice or garlic fried rice and a simple side of atchara (pickled papaya) or pickled vegetables to cut through the richness.
• Sauces and condiments: Popular options include banana ketchup, sweet chili sauce, soy-vinegar dip (mix soy sauce, vinegar, minced garlic, and chopped chilies), or a creamy garlic mayo.
• Family-style meal: Add sautéed green beans, a fresh cucumber-tomato salad, and lumpia (Filipino spring rolls) for a festive spread.
• Sandwiches and wraps: Slice the chicken and tuck into a crusty roll with slaw and sriracha mayo for a crunchy chicken sandwich.
• Picnic or potluck: Cool the pieces slightly and bring them to a picnic; they travel well and can be served warm or at room temperature.

Storage and Freezing Instructions Filipino Crispy Fried Chicken

• Short-term refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. To preserve crispness, place paper towels under and over the chicken to absorb moisture.
• Reheating from fridge: Reheat in a preheated oven at 350°F (175°C) for 10–15 minutes until heated through and crisp. A toaster oven or air fryer works well to restore crunch without drying the meat.
• Freezing: To freeze, flash-freeze cooled pieces on a baking sheet until solid, then transfer to a freezer-safe bag or container. Label and freeze for up to 2–3 months.
• Reheating from frozen: Reheat directly from frozen in a 375°F (190°C) oven for 20–30 minutes, turning once, until warmed through and crisp. Alternatively, thaw overnight in the refrigerator and re-crisp in a 350°F oven for 12–18 minutes.

Nutrition Facts (Per Serving) — Filipino Crispy Fried Chicken

Per serving (1 piece; recipe makes 4 servings):

• Calories: ~350 kcal
• Protein: ~22 g
• Carbohydrates: ~10 g
• Fat: ~23 g
• Fiber: ~0.5 g
• Sodium: ~520 mg

Nutrition notes:

• These numbers are estimates calculated for one bone-in, skin-on thigh with a light coating and moderate oil absorption. Actual values vary by the size of the thighs, exact amount of oil absorbed during frying, and substitutions (for example, using skinless thighs reduces calories and fat).
• To reduce sodium, lower the added salt in the coating and replace fish sauce with a smaller amount of low-sodium soy or lemon juice.

FAQ About Filipino Crispy Fried Chicken

What cut of chicken is best for Filipino Crispy Fried Chicken?

Bone-in, skin-on thighs are ideal because they remain juicy and flavorful during frying. Thighs tolerate high heat well and offer forgiving cooking times, which makes them especially suitable for home cooks. If you prefer white meat, use bone-in breasts to keep moisture, though they cook faster and can dry out if over-fried. For a faster-cooking option, boneless pieces will work but require careful timing to avoid drying.

How do I keep the coating from falling off while frying?

Make sure excess marinade drips off before dredging, then press the dry coating onto the skin to help it adhere. Let the coated pieces rest for a few minutes on a rack before frying—this helps the coating set. Fry at the proper oil temperature and avoid overcrowding the pan; sudden temperature drops and agitation can loosen the crust.

Can I make this crispy chicken in an air fryer or oven?

Yes. For an air fryer, spray the coated chicken lightly with oil and air-fry at 380°F (190°C) for about 18–22 minutes, flipping halfway, until golden and cooked. Results are a bit different—less oily but potentially less uniformly browned—so watch closely. For oven baking, arrange on a wire rack and bake at 425°F (220°C) for 30–40 minutes, depending on size, flipping once and brushing lightly with oil to encourage browning.

Is fish sauce necessary in the marinade?

Fish sauce is traditional in many Filipino marinades because it adds savory depth and a subtle umami background without tasting fishy when used sparingly. If you prefer not to use fish sauce, substitute low-sodium soy sauce or a squeeze of lemon with a pinch of salt. The goal is to build flavor beneath the crust rather than overwhelm it.

How can I tell when the chicken is done without cutting into it?

The safest way is to use a meat thermometer; insert into the thickest part (avoiding bone) and look for 165°F (74°C) for chicken. If you don’t have a thermometer, watch for clear juices and a firm but springy texture when you press the meat. The crust should be golden and the internal color should be opaque. Bone-in pieces will take longer than boneless.

What dipping sauces pair well with this Filipino Crispy Fried Chicken?

Classic pairings include banana ketchup, soy-vinegar dipping sauce with garlic and chilies, sweet chili sauce, or a creamy garlic mayo. Bright, acidic condiments like vinegar-based dips or a citrusy calamansi sauce help cut the richness. Choose a sauce that balances the savoriness of the crust—sweet, spicy, tangy, or creamy all work depending on taste.

Final Thoughts

Filipino Crispy Fried Chicken is a straightforward, satisfying recipe that’s easy to make at home and fun to customize. The simple egg-and-fish-sauce marinade plus a flour-cornstarch dredge yields reliably crunchy skin and juicy meat. Use bone-in thighs for best results, pay attention to oil temperature, and try one of the flavor variations to make the dish your own. Whether you’re cooking for family dinner or a casual gathering, this dish hits that comforting, crave-worthy spot and adapts well to different sides and sauces.

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