Filipino fried chicken (or pritong manok) is simple, easy to make, and full of flavor.
The chicken is marinated in garlic, fish sauce, and calamansi, then fried until crispy on the outside and juicy inside.
Serve it with rice and your favorite dipping sauce.
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Ingredients You'll Need
Notes and Substitutions
- Chicken wings: I used wings split into flats and drumettes. Thighs or drumsticks also work well because they stay juicy. I don't recommend chicken breast for deep frying because it can dry out.
- Coating: I used all-purpose flour with potato starch for a light, crispy coating. Cornstarch works well if you don't have potato starch.
How to Make Filipino Fried Chicken (Step-by-Step)
Step 1: Make the brine
In a large bowl, combine:
- 10 garlic cloves (finely minced)
- ¼ cup fish sauce
- ½ cup water
- 2 tablespoons lemon or calamansi juice
- 1 teaspoon kosher salt (use half for table salt)
- 1 teaspoon ground pepper
Step 2: Marinate the chicken
Marinate the chicken in the mixture.
Refrigerate for at least 4 hours, or overnight for more flavor.
Turn the pieces once or twice so they marinate evenly.
Step 3: Make the coating
In a bowl, mix:
- ¾ cup all-purpose flour
- ½ cup potato starch
- 1 teaspoon kosher salt (use half for table salt)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon white pepper
Step 4: Coat the chicken
Take the chicken out of the marinade and coat each piece in the flour mixture.
It's okay if the chicken is still a little wet - the moisture helps the coating stick and makes it extra crispy.
Step 5: Fry the chicken
Set a medium pot with about 1 inch of oil over medium-high heat, or to 350°F (175°C) if using a thermometer.
Drop a pinch of flour into the oil. If it sizzles, the oil is ready.
Shake off the excess coating, then fry the chicken in batches so the pot is not crowded.
Fry for 15-20 minutes, turning occasionally, until golden brown and cooked through (165°F/75°C).
Step 6: Drain the chicken
Transfer the chicken to a wire rack or paper towel-lined plate.
Let it rest for a few minutes before serving.
Enjoy your Filipino fried hicken with your favorite dipping sauce, like sweet chili sauce, banana ketchup, or a spiced vinegar dipping sauce!
Cooking Tips
- Keep the oil steady: If it's too hot, the outside browns too fast before the inside cooks. If it's too low, the chicken can turn greasy.
- Fry in batches: Don't overcrowd the pot so the chicken stays crispy.
- Keep some moisture: Don't dry the chicken too much; a little marinade helps the coating stick.
- Double fry (optional): Fry once until cooked, rest for 5-10 minutes, then fry again for 2-3 minutes for extra crispiness.
Recipe FAQs
It's usually marinated with garlic, fish sauce, and calamansi, so the chicken has a savory, tangy flavor.
Yes. Boneless thighs work best because they stay juicy and cook faster. Chicken breast can dry out.
Use flour with potato starch or cornstarch, fry in batches, and double fry if you want extra crunch.
The chicken should be golden brown and cooked through. The thickest part should reach 165°F (75°C).
If you don't have a thermometer, cut into the thickest part - the juices should run clear and the meat should no longer be pink.
Don't dry the chicken too much - some moisture helps the coating stick.
Press the coating onto the chicken, then let it sit for a few minutes before frying so it sticks better.
More Filipino Fried Recipes
- Sinigang fried chicken wings: Crispy wings with tangy sinigang flavor.
- Lumpiang shanghai: Crispy spring rolls filled with meat.
- Lechon kawali: Deep-fried or air-fried pork belly.
- Tortang talong: Fried eggplant omelet.
- Fish escabeche: Fried fish with sweet and sour sauce.
- Banana cue: Caramelized fried saba bananas on skewers.
- Fried calamari: Lightly battered fried squid.
- Crispy fried smelt: Small fish coated in flour and fried until crisp.
Chicken Recipes You May Like
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📖 Recipe
Filipino Fried Chicken Recipe
Equipment
- Medium pot
Ingredients
- 3 pounds chicken pieces
- Neutral oil for frying
For the brine
- 10 garlic cloves finely minced
- ¼ cup fish sauce
- ½ cup water
- 2 tablespoons lemon or calamansi juice
- 1 teaspoon kosher salt (use less for table salt)
- 1 teaspoon ground pepper
For the coating
- ¾ cup all-purpose flour
- ½ cup potato starch
- 1 teaspoon kosher salt (use half for table salt)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon white pepper
Instructions
- Marinate chicken in garlic, fish sauce, calamansi, water, salt, and pepper for at least 4 hours or overnight.
- Mix flour, potato starch, salt, garlic powder, onion powder, paprika, and white pepper.
- Coat the chicken in the flour mixture.
- Heat about 1 inch of oil over medium-high heat to 350°F (175°C).
- Fry in batches for 15-20 minutes, turning occasionally, until golden and cooked through (165°F/75°C).
- Drain on a rack or paper towels.
Notes
- Chicken: Wings, thighs, or drumsticks work best because they stay juicy. Chicken breast can dry out.
- Coating: Flour + potato starch makes it light and crispy. You can use cornstarch instead of potato starch.
- Keep the oil steady. Too hot browns too fast; too low makes it greasy.
- Fry in batches so the chicken stays crispy.
- Leave a little marinade on the chicken to help the coating stick.
- Double fry for extra crispiness: rest 5-10 minutes, then fry again for 2-3 minutes.
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!