There’s a certain joy that fills the kitchen when the scent of marinated chicken takes over. It may have been a rainy weekend when I decided to revisit my family’s favorite Filipino Fried Chicken recipe—Pritong Manok. The blend of garlic and fish sauce creates a symphony of flavors, ensuring each bite is more delicious than the last.
Imagine breaking through that perfectly golden, crunchy exterior to find juicy, tender chicken inside, making it an ideal dish for family gatherings or cozy nights at home. Not only is this recipe surprisingly simple to prepare, but it also transforms ordinary chicken into an experience that rivals any takeout you’ve ever had. Join me as I share my secrets for achieving that restaurant-quality crunch and flavor right in your own kitchen!
Why is this Filipino Fried Chicken Recipe a must-try?
Irresistible crunch: The double-frying technique ensures a super crispy exterior that perfectly encases the tender chicken inside.
Flavor-packed marinade: Infused with aromatic garlic and fish sauce, each bite bursts with authentic Filipino flavors.
Quick and easy: With straightforward instructions, anyone can whip up this dish—no chef skills required!
Versatile options: Substitute chicken parts or spice levels to tailor it to your family’s tastes.
Crowd-pleaser: Whether it’s a cozy family dinner or a festive gathering, this recipe is sure to wow your guests!
Filipino Fried Chicken Ingredients
• Here’s everything you need for this deliciously crispy dish!
For the Marinade
- Chicken Wings (3 pounds) – The main protein providing heft; use dark meat for juicier results.
- Garlic (10 cloves) – Adds aromatic depth; fresh garlic is best for flavor.
- Fish Sauce (¼ cup) – Provides savory umami flavor; can substitute with soy sauce for non-fish eaters, starting with less.
- Water (½ cup) – Dilutes the marinade for an even soak; no substitutions needed.
- Lemon or Calamansi Juice (2 tablespoons) – Adds acidity to balance flavors; use vinegar if citrus is unavailable.
- Kosher Salt (2 teaspoons) – Enhances flavor in marinade; use half if table salt is used.
- Ground Pepper (1 teaspoon) – Adds heat; black pepper is a suitable substitute.
For the Coating
- All-Purpose Flour (¾ cup) – Creates the base of the coating for crispiness; cornstarch can substitute for a crunchier texture.
- Potato Starch (½ cup) – Enhances crispiness in the coating; cornstarch can also replace it.
- Garlic Powder (1 teaspoon) – Amplifies garlic flavor in the coating; no substitutions as flavor is specific.
- Onion Powder (1 teaspoon) – Adds complexity; optional but recommended.
- Paprika (½ teaspoon) – Provides mild spice and appealing color; smoked paprika can be used for a different flavor.
- White Pepper (½ teaspoon) – Adds subtle heat without showing flakes; black pepper can substitute.
By gathering these ingredients for the Filipino Fried Chicken recipe, you’re setting yourself up for a crowd-pleasing dish that will become a family favorite!
How to Make Filipino Fried Chicken
- Prepare Marinade: In a large bowl, mix minced garlic, fish sauce, water, lemon or calamansi juice, salt, and pepper until well combined. This fragrant marinade forms the foundation for delicious, tender chicken.
- Marinate Chicken: Submerge the chicken wings in the marinade, making sure they’re fully coated. Cover the bowl and refrigerate for at least 4 hours, or overnight if you can. The longer, the better for flavor!
- Mix Coating: In a separate bowl, whisk together the all-purpose flour, potato starch, salt, garlic powder, onion powder, paprika, and white pepper. This blend will create that delightful crispiness everyone loves.
- Coat Chicken: Remove the chicken from the marinade and shake off excess liquid. Roll each piece in the dry coating mixture, ensuring a generous cover for that extra crunch you crave.
- Heat Oil: Fill a Dutch oven with oil and heat it to 350°F (175°C). To check if it’s ready, drop a spoonful of flour into the oil—if it sizzles, you’re good to fry!
- Fry Chicken: Working in batches, carefully add the coated chicken to the hot oil. Fry without overcrowding for 15-20 minutes, adjusting heat to keep the oil temperature steady. Look for a beautiful golden brown and ensure the internal temperature reaches 165°F (75°C).
- Drain: Once cooked, transfer the chicken to a wire rack to drain excess oil. This keeps the skin crispy and perfect!
Optional: Serve with banana ketchup for a sweet and tangy contrast.
Exact quantities are listed in the recipe card below.
Filipino Fried Chicken Variations
Feel free to put your own spin on this delightful recipe with these tasty options!
- Different Cuts: Swap chicken wings for thighs or drumsticks for a richer flavor and tenderness.
- Spice it Up: Incorporate cayenne or chili powder into your dry mix for a spicy kick that excites the palate.
- BBQ Twist: Use BBQ seasoning instead of traditional spices for a smoky flavor that brings a new dimension.
- Herb Infusion: Mix fresh herbs like thyme or parsley into your marinade for an aromatic twist that brightens the dish.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend and potato starch to keep the crunch intact.
- Citrus Burst: Add lime zest to the marinade for an extra citrusy brightness that complements the savory flavors beautifully.
- Sweet Notes: Mix a tablespoon of honey or maple syrup into the marinade for a subtle sweetness that caramelizes while frying.
- Asian Flair: Try adding five-spice powder to the flour coating for an interesting, aromatic layer of flavor.
With these variations, you’re not just making fried chicken; you’re crafting a personalized dish that tells your unique story!
Expert Tips for the Best Filipino Fried Chicken
- Marinating Time: Longer is better: Marinate the chicken overnight when possible to intensify flavors; short marination may result in blandness.
- Proper Coating: Dust off excess flour: Always shake off the extra flour before frying; it prevents clumping and ensures a light, crispy finish on your Filipino Fried Chicken.
- Oil Temperature: Use a thermometer: Maintaining the right oil temperature (350°F) is crucial; too hot can burn the coating, while too cool can make it soggy.
- Cooling Method: Let it breathe: After frying, place chicken on a wire rack instead of towel paper; this prevents steam buildup, keeping it crispy.
- Resting Period: Allow it to rest: Let fried chicken sit for a few minutes before serving to lock in the juices and enhance flavor.
- Batch Frying: Don’t overcrowd: Fry in smaller batches to ensure even cooking and crispiness; crowded pans can lead to unevenly cooked chicken.
What to Serve with Filipino Fried Chicken?
Creating a memorable meal around your crispy Filipino Fried Chicken can enhance the diner’s experience with delightful flavors and comforting textures.
- Garlic Rice: This fragrant and buttery rice acts as a perfect canvas, soaking up the juicy flavors from the chicken and adding an aromatic touch. It’s a traditional accompaniment that accentuates the dish’s savory notes.
- Atchara (Pickled Papaya): This tangy, sweet-and-sour condiment brightens up each bite, contrasting the rich, savory notes of the fried chicken. Its refreshing crunch adds a delightful layer to your plate.
- Lumpiang Shanghai: These crispy spring rolls provide a satisfying crunch, filled with savory ground pork and vegetables. They complement the chicken’s texture and bring a festive flair to your meal.
- Pancit Canton: This stir-fried noodle dish is full of vibrant vegetables and a savory sauce, creating a flavor explosion with each forkful. Serve it alongside the chicken for an authentic Filipino feast.
- Spiced Vinegar Dipping Sauce: A simple, zesty vinegar sauce with a hint of chili adds a spicy kick that pairs beautifully with the crispy chicken. It enhances the overall flavor experience, offering a unique twist.
- Banana Ketchup: Don’t forget this uniquely Filipino condiment! Its sweet and tangy flavor has a way of amplifying the chicken’s crunch while adding a playful contrast.
- Mango Salad: A bright, fresh salad of ripe mangoes provides an added sweetness that perfectly balances the salty, umami notes of the fried chicken. Its fresh textures make it a wonderful complement to the meal.
- Chilled Iced Tea: For a refreshing drink, serve sweetened iced tea or even a zesty calamansi lemonade. Both drinks cleanse your palette and enhance the rich flavors of the dish.
When assembled together, these accompaniments make for a delightful dining experience that highlights the glorious flavors of your Filipino Fried Chicken!
Make Ahead Options
These Crispy Filipino Fried Chicken (Pritong Manok) are perfect for busy weeknights and meal prep! You can prepare the marinade and marinate the chicken up to 24 hours in advance, allowing the flavors to deepen and ensuring juicy meat. Simply mix your marinade ingredients, add the chicken, and refrigerate. Additionally, you can coat the chicken with the dry mixture a few hours prior to frying, storing it in the refrigerator to maintain crispness. When you’re ready to serve, heat the oil and fry the chicken for about 15-20 minutes until golden brown. This way, you’ll enjoy delicious, homemade fried chicken with minimal effort!
How to Store and Freeze Filipino Fried Chicken
Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness. Ensure the chicken is cooled completely before sealing to prevent moisture buildup.
Freezer: Freeze cooled chicken in a single layer on a baking sheet before transferring to an airtight container or freezer bag for up to 3 months. This method keeps it from sticking together.
Reheating: For the best crispy texture, reheat in an air fryer at 375°F for 10-15 minutes until heated through. Alternatively, use the oven at 350°F, placing on a wire rack to maintain crispiness.
Thawing: If frozen, thaw in the fridge overnight before reheating for optimal flavor and quality of your Filipino Fried Chicken.
Filipino Fried Chicken (Pritong Manok) Recipe FAQs
How do I pick the right chicken for this recipe?
Absolutely! For a moist and flavorful Filipino Fried Chicken, use chicken wings or thighs, as these cuts are juicier than breasts. Look for wings that are plump and free of dark spots, indicating freshness. If buying fresh, choose pieces with a bright pink color and firm texture.
What’s the best way to store leftovers?
Very! Store your leftover Filipino Fried Chicken in an airtight container in the refrigerator for up to 3 days. To keep it crispy, ensure the chicken has cooled completely before sealing the container. Adding a kitchen towel inside can help absorb excess moisture.
Can I freeze Filipino Fried Chicken?
Of course! To freeze, first allow the chicken to cool completely. Then, arrange the pieces in a single layer on a baking sheet and place them in the freezer to flash freeze for about 2 hours. Once frozen, transfer the chicken to an airtight container or freezer bag, ensuring to remove as much air as possible. This method keeps the chicken from sticking together and allows for easy portioning for up to 3 months.
What if my coating turns out soggy?
Very common! To avoid a soggy coating, make sure to shake off any excess flour before frying. Additionally, allow the coated chicken to rest for about 10 minutes before frying. This lets the coating adhere better during cooking. Always ensure your oil is heated to 350°F (175°C) before adding the chicken for a crispier finish.
Is this recipe suitable for people with dietary restrictions?
Certainly! For those with fish allergies, soy sauce can be substituted for fish sauce, though it’s best to start off with a smaller amount and adjust for saltiness. Additionally, ensure gluten-free flours are used if any gluten intolerance is present. For pets, store any scraps safely out of reach, as fried foods may not be suitable for them.
What’s the best way to reheat fried chicken to maintain its crispiness?
Great question! For the best results, reheat your Filipino Fried Chicken in an air fryer preheated to 375°F (190°C) for about 10-15 minutes until warm and crispy. Alternatively, use an oven set to 350°F (175°C), placing the chicken on a wire rack over a baking sheet to allow air circulation, ensuring that the bottom doesn’t get soggy.
Crispy Filipino Fried Chicken Recipe That Will Wow Your Guests
Ingredients
Equipment
Method
- In a large bowl, mix minced garlic, fish sauce, water, lemon or calamansi juice, salt, and pepper until well combined.
- Submerge the chicken wings in the marinade, making sure they're fully coated. Cover the bowl and refrigerate for at least 4 hours, or overnight if possible.
- In a separate bowl, whisk together the all-purpose flour, potato starch, salt, garlic powder, onion powder, paprika, and white pepper.
- Remove the chicken from the marinade and shake off excess liquid. Roll each piece in the dry coating mixture.
- Fill a Dutch oven with oil and heat it to 350°F (175°C).
- Working in batches, carefully add the coated chicken to the hot oil. Fry without overcrowding for 15-20 minutes.
- Once cooked, transfer the chicken to a wire rack to drain excess oil.
