Filipino Fried Chicken Recipe
Fried chicken marinated in garlic, fish sauce, and calamansi, with a light, crispy coating.
Servings 6
Calories 558kcal
Cost $10-$14
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.
Nutrition
Calories: 558kcal | Carbohydrates: 26g | Protein: 26g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 1634mg | Potassium: 409mg | Fiber: 2g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 2mg