Focused recipe
Filipino Fried Chicken
Moist and juicy fried chicken with light breading
Filipino Updated 4/22/2025
Ingredients
Measured from the catalog payload.
- 1 chicken butterflied
- 2 cups cooking oil
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/8 teaspoon baking powder
- 2 tablespoons cornstarch
- 10 tablespoons all-purpose flour
- 16 grams maggi magic sarap
- 3 pieces calamansi
- 1/4 cup soy sauce
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
Instructions
9 cooking steps
- Combine the marinade ingredients in a bowl. Mix well.
- Put the chicken in a resealable bag. Pour-in the marinade mixture. Let all the air out of the bag, seal it, and then place inside the refrigerator. Marinate for at least 1 hour.
- Combine the breading ingredients in a bowl. Mix well.
- Dredge the marinated chicken in the breading mixture. Shake off the excess and place the chicken on a plate.
- Meanwhile, heat the cooking oil in a wok until it reaches 300 F.
- Deep fry the chicken for 25 minutes while turning the chicken over in the middle of the process.
- Remove the Filipino fried chicken from the wok. Place it over a wire rack to cool down. (See notes below)2
- Transfer to a serving plate. Serve with Filipino Chicken Gravy.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Chicken Recipe, Fried Chicken, Chicken crispy fried chicken, fried chicken Public recipe Revision 1
Recipe notes
- Paprika adds warmth and a subtle smokiness to the marinade, enriching the flavor without overwhelming the other ingredients. It creates a mild depth that balances well with the tangy notes of calamansi, resulting in a well-seasoned fried chicken.
- Freshly fried chicken is extremely hot, and placing it directly on a plate traps steam, making the breading soggy. Allowing it to cool on a wire rack promotes airflow, keeping the coating crisp while letting the juices settle inside.