How to Marinate Chicken for Frying Filipino Style
A Taste of True Comfort at Home
Weekends at home always remind me of the comforting aroma of Filipino-style fried chicken sizzling in the kitchen. Growing up, it was the kind of dish that brought everyone to the table—even before it was ready. I learned early on that the secret isn’t just in the frying but in the marinade. Letting the chicken soak in a citrusy bath of soy, garlic, and a vinegary kick gives it that deep, bold flavor I’ve come to love. It’s not fancy cooking—it’s just real, home-style food that feels like a warm hug on a plate.
I still make this recipe the same way today, especially when I want something that feels special without being complicated. When fried just right, the chicken turns golden and crisp on the outside and stays tender and juicy inside. I like to serve it with rice, maybe a sunny-side-up egg, or a spoonful of banana ketchup or sawsawan on the side. There’s no need for complicated flour mixes or messy coatings—just a good marinade and hot oil. It’s always a hit at dinner, and there’s never a piece left behind.
Over the years, this dish has become a tradition in my own kitchen. I’ve shared it with friends, made it for quiet nights in, and even packed it for road trips. Whether you serve it with a crispy side or as part of a silog plate, it brings back the kind of memories that only food can. This isn’t just a recipe—it’s a little piece of home I’m happy to pass on.
🧂 Ingredient Checklist for Authentic Flavor
For a traditional Filipino-style fried chicken that’s tender, juicy, and full of flavor, here’s everything you’ll need:
🍗 1⁄2 kg to 1 kg of chicken (drumsticks, thighs, or quarters — bone-in, boneless, or skin-on)
🍋 ¼ cup calamansi, lime, or lemon-lime juice
🥄 2 tbsp soy sauce or liquid seasoning
🥚 1 egg white (to help permeate flavor and add juiciness)
🧂 1 tsp fish sauce or patis
🍬 1 tsp sugar
🧂 ½ tsp salt
🧄 1 tsp minced garlic
🧅 1 tsp onion powder
⚫ ¼ tsp black pepper
🍞 For the Coating:
🥣 ¼ cup all-purpose flour
🌽 ¼ cup cornstarch (or tapioca/potato starch for variation)
🧁 ⅛ tsp baking powder (helps with crispier texture and light crust)
🌶️ Optional spices: paprika, cayenne, annatto, parsley, Italian herbs, curry powder, or a dash of oyster sauce
🍳 For Frying:
🛢️ Neutral oil like canola, vegetable, grapeseed, peanut, or safflower (must have a high smoke point)
🧪 Allow enough oil to deep fry the chicken — about 2 to 3 cups
💡 These ingredients work best when the chicken is marinated thoroughly and rested for a few hours before cooking. The proper ratio and combination truly bring out that iconic Filipino-style, savory, and crispy goodness.
How to Cook Crispy Filipino Fried Chicken at Home
🥣 Step 1: Prep Your Cooking Setup
- Use a heavy-bottomed pan or dutch oven.
- Line a tray with wire racks and paper towels to drain oil after frying.
- Bring marinated chicken to room temperature (30 minutes) to prevent a plummeting temperature in oil.
🌡️ Step 2: Heat the Oil
- Heat neutral oil to 350°F (range: 325–350°F) — this is the optimal temperature.
- Use a thermometer to ensure stable heat.
- Too low: Chicken absorbs grease → becomes soggy.
- Too high: Outside browns too fast, inside stays raw.
🍗 Step 3: Coat & Fry in Batches
- Dredge each chicken piece in the flour, cornstarch, and seasoning mixture.
- Shake off excess, then gently drop into oil.
- Fry in batches, turning after 8–15 minutes, until golden brown and crisp.
- Transfer to the prepared towel-lined rack.
🔁 Step 4: Use the Double-Fry Method (Optional)
- Fry once, rest for a few minutes.
- Fry again at a higher temperature for extra crispiness.
- This removes trapped moisture and boosts that mouth-shattering crunch.
🧪 Step 5: Check Batter Consistency (If Using)
- If using a paint-like batter, ensure it’s not too thick or thin.
- Adjust with more egg, flour, or a touch of water.
- Proper consistency = evenly cooked, crispy coating.
🔥 Step 6: Final Touches Before Serving
- Let chicken rest briefly before serving.
- Avoid covering or crowding — it softens the crust.
- For best results, cut shallow slits in the meat to help the calamansi marinade tenderize through.
- Keep an eye on details like heat, timing, and spacing — they make or break your chicken.
What to Serve with Filipino-Style Fried Chicken
- 🍚 Rice – The classic Filipino pairing, especially white steamed rice.
- 🥦 Vegetables – Try freshly sautéed greens, a simple stir-fry, or steamed options.
- 🥗 Salad – A crisp green salad balances the richness of the fried chicken.
- 🥘 Chop suey – A traditional and colorful vegetable stir-fry dish.
- 🥔 Mashed potatoes – Creamy and comforting, perfect for hearty meals.
- 🥥 Coconut rice – Adds a slightly sweet, fragrant twist to your plate.
- 🍟 Fries – French fries work well too, especially popular in Canada.
- 🍶 Sawsawan – A tangy, vinegar-based dipping sauce for extra flavor.
- 🧄 Gravy – Make it from scratch with butter, flour, and beef stock, just like Jollibee.
🧊 Store and Reheat Properly
- Store leftovers in an airtight container after cooking.
- Keep them in the fridge for 4–5 days or freeze for up to 3 months.
- To reheat, use an oven or air fryer at around 325°F.
- This method helps keep the skin crisp and the inside evenly warmed.
- Never leave cooked chicken out for more than a few hours.
- Proper storage keeps your chicken safe, flavorful, and always satisfying.
Marinate and Fry Chicken Safely: Tips for Crispy Results
🧂 Marinate It Right
When it comes to making Filipino-style fried chicken, one important part people overlook is how long to marinate the chicken. I always tell friends to marinate the meat for at least 1 hour—but not more than 24 hours. Anything longer, and the calamansi, salts, or other spices can start to break down the meat, changing its texture too much. To maximize flavor, add paprika, thyme, chili, oregano, or any other spice you prefer. That’s my go-to trick to level up the marinade.
🛡️ Don’t Skip Safety
The USDA recommends cooking poultry to an internal temperature of 165°F, and you should always check it with a thermometer placed in the thickest part of the chicken. Undercooked meat is a serious risk, so don’t guess—gauge it accurately. If you’re frying, keep the oil between 325-350°F for a crisp skin without drying out the inside. I’ve learned to avoid overcooking by pulling out smaller pieces early, which helps preserve their flavor.
📊 Nutrition Estimate (Per Serving)
(Approximate – varies by cut and oil use)
-
Calories: 350–450
-
Protein: 25g
-
Fat: 20g
-
Carbs: 15g
-
Sodium: Varies by seasoning
-
Cholesterol: Moderate to High
how to marinate chicken for frying filipino style (FAQs)
Q: How long should I marinate chicken for Filipino-style fried chicken?
For best flavor and texture, marinate the chicken for at least 1 hour and no longer than 24 hours. Beyond that, acidic ingredients like calamansi may overly break down the meat.
Q: What’s the ideal temperature for frying Filipino fried chicken?
Fry chicken at 325–350°F to achieve a golden, crispy outside and juicy inside. Use a thermometer to maintain consistent heat during frying.
Q: What ingredients are essential for authentic Filipino fried chicken?
Key ingredients include soy sauce, calamansi or lemon juice, garlic, fish sauce, egg white, and a mix of flour and cornstarch for the coating. Optional spices like paprika or oregano can enhance the flavor.
Q: Can I store and reheat leftover Filipino fried chicken?
Yes! Store leftovers in an airtight container in the fridge for up to 4–5 days or freeze for up to 3 months. Reheat in the oven or air fryer at 325°F to keep the skin crisp.
Q: What goes well with Filipino-style fried chicken?
Popular sides include steamed rice, chop suey, mashed potatoes, sawsawan dipping sauce, and banana ketchup. It’s also perfect in a silog plate with a sunny-side-up egg.
🐔 Perfect Filipino-Style Fried Chicken Marinade
Equipment
- Mixing bowls
- Measuring spoons
- Heavy-bottomed pan or Dutch oven
- Wire rack & paper towels
- Tongs
- Thermometer (recommended)
Ingredients
- For the Marinade
- ½ kg to 1 kg chicken drumsticks, thighs, or quarters; bone-in/skin-on optional
- ¼ cup calamansi lime, or lemon juice
- 2 tbsp soy sauce or liquid seasoning
- 1 egg white
- 1 tsp fish sauce patis
- 1 tsp sugar
- ½ tsp salt
- 1 tsp minced garlic
- 1 tsp onion powder
- ¼ tsp black pepper
- For the Coating
- ¼ cup all-purpose flour
- ¼ cup cornstarch or tapioca/potato starch
- ⅛ tsp baking powder
- Optional spices: paprika cayenne, annatto, parsley, curry powder, Italian herbs, or oyster sauce
- For Frying
- 2 –3 cups neutral oil canola, vegetable, peanut, etc.
- High-smoke point required
Instructions
- Step 1: Prepare Cooking Setup
- Use a Dutch oven or heavy pan.
- Set up a draining station with paper towels and wire rack.
- Bring marinated chicken to room temp for 30 mins before frying.
- Step 2: Heat the Oil
- Heat oil to 325–350°F (165–177°C).
- Use a thermometer for accuracy.
- Too cold = greasy chicken, too hot = burnt outside/raw inside.
- Step 3: Coat and Fry
- Mix flour, cornstarch, baking powder, and spices.
- Dredge chicken, shake off excess, and gently place in hot oil.
- Fry in batches for 8–15 minutes, turning once, until golden brown.
- Transfer to rack to drain.
- Step 4: Optional Double Fry
- Let the chicken rest for 5 minutes.
- Refry at slightly higher heat for a crispier finish.
- Step 5: Serve and Enjoy
- Let rest before serving.
- Avoid covering to preserve crunch.
- Pair with rice, egg, sawsawan, or banana ketchup.
Notes
- For best results, marinate for 1 to 24 hours only.
- Longer marination can affect texture due to acids (calamansi).
- Use a meat thermometer to confirm internal temp reaches 165°F (74°C).
- Add spices like oregano or thyme for custom flavor.
- You can serve it as part of a silog plate with garlic rice and egg.
