Filipino Fried Chicken

Method10 steps

1. 1

   Step 1: Squeeze the juice from 3 calamansi into a bowl. Mix it with 16 g Maggi Magic Sarap, 1/4 cup soy sauce, 1/2 teaspoon ground black pepper and 1 teaspoon mild paprika until evenly combined.

   Uses 16 g Maggi Magic Sarap seasoning · Juice extracted from 3 calamansi · 1/4 cup soy sauce · 1/2 teaspoon ground black pepper · 1 teaspoon mild paprika

2. 2

   Step 2: Put the whole butterflied chicken (1) in a large resealable bag and add the prepared marinade. Press out the air, seal and turn the bag to coat the chicken. Refrigerate for at least 1 hour.

   Refrigerated chicken marinade · 60 minUses 1 whole chicken, butterflied · Prepared calamansi-soy marinade

3. 3

   Step 3: Mix 2 teaspoons garlic powder, 1 teaspoon onion powder, 1/8 teaspoon baking powder, 2 tablespoons cornstarch and 10 tablespoons all-purpose flour in a wide bowl.

   Uses 2 teaspoons garlic powder · 1 teaspoon onion powder · 1/8 teaspoon baking powder · 2 tablespoons cornstarch · 10 tablespoons all-purpose flour

4. 4

   Step 4: Lift the marinated chicken from the bag and let excess marinade drip away. Dredge it on both sides in the prepared breading, shake off loose coating and place on a plate. Let the coating settle for 5 minutes. Discard leftover marinade and any breading that has touched raw chicken.

   Settle the breading · 5 minUses Marinated butterflied chicken · Breading needed to coat the chicken

5. 5

   Step 5: Heat the 2 cups canola oil in a wok large enough to fit the butterflied chicken safely. Bring the oil to 300 F (149 C), checking its temperature before adding the chicken.

   Uses 2 cups canola oil for frying

6. 6

   Step 6: Carefully lower the coated chicken into the hot oil. Fry the first side for about 12 1/2 minutes, maintaining 300 F (149 C). The full frying period is about 25 minutes, with one turn halfway through.

   Fry the first side · 13 minUses Coated butterflied chicken · Hot frying oil

   
7. 7

   Step 7: Turn the chicken carefully and fry the other side for about 12 1/2 minutes, about 25 minutes in total. Cook until the coating is deep golden and the thickest breast and thigh reach 165 F (74 C), measuring away from bone; continue frying if needed.

   Fry the second side · 13 minUses Partially fried whole chicken and hot oil

8. 8

   Step 8: Lift the fully cooked chicken from the wok and drain it on a wire rack until excess oil has dripped away and it can be handled safely. Keep the crust exposed so it stays crisp.

   Uses Fully fried butterflied chicken

   
9. 9

   Step 9: Transfer the drained chicken to a serving plate. Serve with prepared Filipino chicken gravy. Add ready-cooked plain rice or banana ketchup alongside if desired.

   Uses Drained fried chicken · Prepared Filipino chicken gravy, to serve · Ready-cooked plain rice, optional, to serve · Banana ketchup, optional, to serve

10. 10

    Step 10: Cut the chicken into portions for five people. Refrigerate leftovers promptly in an airtight container and use within 3 days. Reheat in a 375 F (191 C) oven or air fryer until the chicken reaches 165 F (74 C) and the coating is crisp again.

    Uses Served Filipino fried chicken