Filipino Fried Chicken Recipe

We have a pretty common notion of what fried chicken should look like. Crispy golden skin, perfect for dunking in a tub of gravy –– it’s an image we’ve all seen at least once in our lives. So you might be looking at the title of this recipe and thinking to yourself: how does Filipino fried chicken differ from any other fried chicken I’m familiar with?

It is, in fact, that crispy golden skin entirely. If you’ve been to a fried chicken restaurant like Max’s, for example, as opposed to say, Jollibee, you’ll know exactly what I mean. Breading is one of the key parts to a traditional fried chicken. It’s also one of the most eye-catching; no one can resist the golden brown appearance of a beautiful fried chicken. But Filipino fried chicken is a delicious meal all on its own. Even while it does away with the breading completely, the flavorful, tender meat is enough to keep you coming back for more.

Pick your side!

What do you enjoy eating your Filipino fried chicken with? The common answer is, unsurprisingly, rice. Nothing pairs perfectly with Filipino fried chicken quite like an exceptionally heaping pile of white rice. But french fries, macaroni salad, or even mashed potatoes make just as strong partners.

When it comes to condiments, you can’t go wrong with a uniquely sweet banana ketchup. Yet another Filipino native, banana ketchup is a great contrast to the salty and savory Filipino fried chicken. Be sure to have a bottle on hand when you’re about to devour this tasty treat.

How to Cook Filipino Fried Chicken

The perfect Filipino fried chicken follows the classic saying “less is more.” You don’t need an abundance of ingredients to make a dish that’s absolutely delicious! 

To start, you must marinate the chicken of your Filipino fried chicken. Squeeze the juice of one lemon over your 2 lbs. of chicken leg quarters. Make sure that you’ve coated your chicken thoroughly with the citrus liquid! Let your chicken stay like that for about half an hour. Combine 2 teaspoons of salt, half a teaspoon of ground black pepper, and a teaspoon of minced garlic, and rub it all over your chicken legs. Place your chicken inside the fridge for an hour to absorb the seasonings. If you aren’t planning on cooking your Filipino fried chicken the same day, you can opt to marinate it in advance; just be sure to put it in the freezer, not the fridge. The next day you can opt to thaw it in a bowl of water or in the microwave for a certain period of time.

But if you are making Filipino fried chicken today, the next step is to heat a cup of cooking oil in a frying pan. When it heats up, you can start pan frying your Filipino fried chicken! Fry each side for about 15 minutes, and keep your stove on medium heat. You should be able to see the skin becoming slowly crispier, turning a beautiful brown.

When you’ve fried each side of your Filipino fried chicken, take the chicken pieces out of the pan and place them on either a wire rack or plate lined with paper towels. This will help drain the excess oil or grease that your chicken accumulated.

Lastly, arrange your Filipino fried chicken on another serving plate alongside a bottle of banana ketchup! If you have worcestershire sauce at home, you can even combine those two condiments! And don’t forget your warm cups of rice, too!

Come and see what makes this Filipino fried chicken so extraordinary! You and your loved ones will enjoy it for sure. Let us know what you think!

Try this Filipino Fried Chicken Recipe and let me know what you think.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Filipino Fried Chicken Recipe

Prep: 30 minutes minutes

Cook: 35 minutes minutes

Total: 1 hour hour 5 minutes minutes

Print Recipe Rate Recipe

Pin

Email

4 people

Ingredients

• ▢ 2 lbs chicken leg quarters
• ▢ 1 lemon
• ▢ 1 teaspoon garlic minced
• ▢ 2 teaspoons salt
• ▢ ½ teaspoon ground black pepper
• ▢ 1 cup cooking oil

Instructions

• Squeeze the lemon over the chicken. Make sure that every area is coated. Let it stay for 30 minutes.
• Combine salt, pepper, and garlic and then rub all over the chicken leg quarters. Place inside the fridge for an hour to absorb the seasonings.
• Heat the oil in a frying pan.
• When the oil becomes hot, pan fry each side in medium heat for about 15 minutes. The skin should be a bit crisp.
• Arrange in a plate lined with paper towel to absorb excess oil.
• Serve with banana ketchup. Share and enjoy!

Nutrition Information

Serving: 4g Calories: 992kcal (50%) Carbohydrates: 3g (1%) Protein: 43g (86%) Fat: 90g (138%) Saturated Fat: 14g (70%) Polyunsaturated Fat: 23g Monounsaturated Fat: 50g Trans Fat: 0.4g Cholesterol: 170mg (57%) Sodium: 1322mg (55%) Potassium: 472mg (13%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 325IU (7%) Vitamin C: 18mg (22%) Calcium: 35mg (4%) Iron: 2mg (11%)

© copyright: Vanjo Merano

Related Recipes

If you enjoyed this wonderful Filipino Fried Chicken, here are other recipes you’re sure to love just as much!

Fried Chicken Breast with Creamy Lemon Sauce Dip

Fried Chicken Gizzard

Fried Chicken with Mayo Garlic Glaze

7Up Fried Chicken

• Are you looking to spice things up? If you love the little red flags that come with your fried chicken takeout, then you’ll be a huger fan of this Crispy Fried Chicken made spicy! Heat and crispiness together is practically heaven in your mouth. And with the perfect gravy, too? Absolute bliss! This spicy, crispy fried chicken is going to be all your dining table talks about! 
• And if you’re looking for something more umami in flavor, this Sticky Asian Fried Chicken Wings recipe may be for you! The taste of Asian Fried Chicken Wings is far from the Filipino fried chicken we’re used to; however, it’s still incredible in its own way. This quick and easy to make dish is a perfect appetizer, but you can enjoy it with a bowl of fried rice, too! Instead of splurging on Chinese takeout, you can enjoy this delightful dish from the comfort of your own home. Dig in!