This Filipino Fried Chicken, known locally as Pritong Manok, is marinated in traditional Filipino flavors with a crunchy, light coating. With this recipe, you can make homemade fried chicken with a crunchy skin and moist, flavorful inside right in your own kitchen.
Jump to:
Ingredients you'll need
Notes and substitutions
- Chicken wings: I used chicken wings split into flats and drumettes. You can also use other dark meat pieces like thighs or drumsticks, as they stay juicier during frying. Avoid using chicken breast for deep frying, as it tends to dry out.
- Starch: I'm using a combination of all-purpose flour and potato starch. If you don't have potato starch, cornstarch is a great substitute as it similarly adds crispness to the fried chicken.
How to make this recipe
Step 1: Prepare the brine
In a large bowl, combine 10 finely minced garlic, ¼ cup fish sauce, ½ cup water, 2 tablespoons lemon or calamansi juice, 1 teaspoon kosher salt (use half for table salt), and 1 teaspoon ground pepper.
Step 2: Marinate the chicken
Soak the chicken pieces in the brine. Marinate in the fridge for at least 4 hours, or overnight for best results. Turn the chicken occasionally, if necessary, to make sure they marinate evenly.
Step 3: Prepare the coating
In a bowl, mix ¾ cup all-purpose flour, ½ cup potato starch, 1 teaspoon each of kosher salt (use half for table salt), garlic powder, and onion powder, ½ teaspoon each of paprika and white pepper.
Step 4: Coat the chicken
Take each piece of chicken from the brine and coat it in the dry mixture. It's okay if the chicken is a bit wet; the moisture helps the coating stick and creates a craggy texture for extra crunch.
Step 5: Fry the chicken
Fill a Dutch oven or saucepan with about an inch of oil, a bit more for larger pieces. Heat the oil over medium-high heat to about 350° F (175° C). Without a thermometer, test it by dropping a pinch of flour into the oil. If it sizzles and browns, the oil is ready.
Shake off excess coating and carefully drop them into the hot oil. After adding the chicken, slightly lower the heat to prevent them from browning too quickly, but not too low or they'll become greasy and soggy instead of crisping up.
Fry the chicken in batches to avoid overcrowding the pot, turning them occasionally for 15-20 minutes, or until golden brown. For larger pieces, fry a bit longer until cooked through. If using a thermometer, insert it into the thickest part of the chicken; it should read 165°F (75°C) when done.
Step 6: Drain the chicken
Once cooked, transfer the chicken to a wire rack to drain off excess oil over a baking sheet. Let it rest for a few minutes before serving.
Enjoy your Filipino Fried Chicken with your favorite dipping sauce, like sweet chili sauce, banana ketchup, or a spiced vinegar dipping sauce!
Recipe FAQs
Yes! Double frying makes the coating extra crispy. Do the first fry at a lower heat (325°F/160°C) for about 10 minutes, just until cooked through but still pale. Rest for about 10 minutes, then fry again at a higher heat (375°F / 190°C) for 3-5 minutes until golden and crunchy. This keeps the meat juicy while giving you super-crisp skin.
Use a neutral oil with a high smoke point, like vegetable, canola, peanut, or avocado oil. These oils help cook the chicken evenly and prevent burning.
Make sure to shake off excess flour and let the coated chicken sit for a few minutes before frying. This helps the coating stick better.
Yes, you can strain and save the oil for future use. However, if it smells off or is overly dark, it's best to discard it.
Drain the fried chicken on a wire rack instead of paper towels. This prevents steam from making the crust soggy.
Yes. Preheat the air fryer to 375°F (190°C), arrange the chicken in the basket without overcrowding, and lightly spray it with oil. Cook for 20 minutes, flipping halfway, until the chicken is golden brown and crispy, or when it reaches an internal temperature of 165°F (75°C). This method uses less oil, making it a healthier option.
More Filipino fried favorites
- Sinigang Fried Chicke Wings: Crispy wings seasoned with tangy sinigang mix, garlic, and spices.
- Lumpiang Shanghai: Crispy spring rolls filled with a savory mixture of minced meat and vegetables, served with a sweet chili sauce or spiced vinegar dipping sauce.
- Lechon Kawali: Deep-fried or air-fried pork belly known with crispy skin and tender meat, served with liver sauce or vinegar dip.
- Tortang Talong: Fried eggplant omelet with grilled whole eggplants dipped in eggs.
- Chicken Inasal: Marinated and grilled chicken with lemongrass, ginger, calamansi, vinegar, and annatto oil for color.
- Fish Escabeche: Fried fish with bell peppers, carrots, and ginger with a sweet and sour sauce.
- Banana Cue: Deep-fried caramelized saba bananas, skewered on bamboo sticks and coated in brown sugar.
- Fried Calamari: Also known as Calamares, it's an appetizer with squid cut into rings or strips, lightly battered, and deep-fried.
- Crispy Fried Smelt: Small fish coated in flour and fried until crunchy.
Other chicken recipes you may like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Filipino Fried Chicken
Equipment
- Dutch oven or saucepan
Ingredients
- 3 pounds chicken wings (divided into flats and drumettes) see note
- Neutral oil with high smoke point (vegetable, canola, or avocado oil)
For the brine
- 10 garlic cloves
- ¼ cup fish sauce
- ½ cup water
- 2 tablespoons lemon juice or calamansi juice
- 1 teaspoon kosher salt (use half for table salt)
- 1 teaspoon ground pepper
For the coating
- ¾ cup all-purpose flour see note
- ½ cup potato starch see note
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon white pepper
Instructions
- In a large bowl, combine garlic, fish sauce, ½ cup water, lemon or calamansi juice, salt, and pepper.
- Soak the chicken pieces in the brine, fully submerged if possible. Marinate in the fridge for at least 4 hours, or overnight for best results. Turn the chicken occasionally, if necessary, to make sure they marinate evenly.
- In a bowl, mix flour, potato starch, salt, garlic powder, onion powder, paprika, and white pepper.
- Take each piece of chicken from the brine and coat it in the dry mixture. It's okay if the chicken is a bit wet; the moisture helps the coating stick and creates a craggy texture for extra crunch.
- Fill a Dutch oven or saucepan with about an inch of oil, a bit more for larger pieces. Heat the oil over medium-high heat to about 350° F (175° C). Without a thermometer, test it by dropping a pinch of flour into the oil. If it sizzles and browns, the oil is ready.
- Shake off excess coating and carefully drop them into the hot oil. After adding the chicken, slightly lower the heat to prevent them from browning too quickly, but not too low or they'll become greasy and soggy instead of crisping up.
- Fry the chicken in batches to avoid overcrowding the pot, turning them occasionally for 15-20 minutes, or until golden brown. For larger pieces, fry a bit longer until cooked through. If using a thermometer, insert it into the thickest part of the chicken; it should read 165°F (75°C) when done.
- Once cooked, transfer the chicken to a wire rack to drain off excess oil over a baking sheet. Let it rest for a few minutes before serving.
Notes
- Chicken wings: I used chicken wings split into flats and drumettes. You can also use other dark meat pieces like thighs or drumsticks, as they stay juicier during frying. Avoid using chicken breast for deep frying, as it tends to dry out.
- Starch: I'm using a combination of all-purpose flour and potato starch. If you don't have potato starch, cornstarch is a great substitute as it similarly adds crispness to the fried chicken.
Joanne says
What is a substitute I can use for fish sauce? My husband is allergic to fish.
Nora Reyes says
Hello Joanne, You can try using about 3 tablespoons of soy sauce instead of the usual 1/4 cup of fish sauce. Different brands can vary in saltiness, so it's best to add a bit less at first and then adjust as needed. Adding a teaspoon of sugar can also balance out the saltiness and brings out that savory umami flavor. Also, the recipe calls for calamansi or lemon juice, you're already using a classic Filipino pairing. Soy sauce mixed with calamansi is a staple in many Filipino marinades and really nails that authentic flavor we love!
Meg says
I love your fried chicken recipe. The coating was very crunchy. We had this two days in a row. Thanks a lot!
Nora Reyes says
Hi Meg, that is awesome! Thank you so much!