🐔 Perfect Filipino-Style Fried Chicken Marinade
This Filipino-style fried chicken is juicy on the inside, crispy on the outside, and packed with bold, savory flavor. Marinated in a blend of calamansi, soy, and spices, it’s comfort food that brings everyone to the table. Perfect for family dinners, silog plates, or anytime you need a satisfying crunch with a homemade touch.
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.