If you love perfectly crispy fried chicken with juicy, flavorful meat inside, this Filipino-Style Crispy Fried Chicken is a recipe you need to try. Each piece is coated in a savory marinade made with soy sauce, citrus juice, garlic, onion seasoning, evaporated milk, and egg before being double-coated in a seasoned flour and cornstarch mixture.
The secret to its irresistible crunch is the double-dredging technique, which creates a thick, craggy coating that turns beautifully golden when fried. The chicken stays tender and juicy inside while the outside develops a delicious crispy crust.
Inspired by the comforting flavors of Filipino-style fried chicken, this homemade version is perfect served with steamed white rice and savory gravy. It’s a wonderful choice for family dinners, weekend meals, or whenever you’re craving homemade fried chicken.
Why You’ll Love This Filipino-Style Fried Chicken
- Extra crispy coating: Flour, cornstarch, and baking powder create a crunchy, golden crust.
- Juicy chicken: The flavorful marinade helps tenderize the meat and season it throughout.
- Double-dredged goodness: Dipping the chicken twice creates those delicious crispy edges.
- Packed with flavor: Soy sauce, garlic, citrus, and spices give every bite a savory taste.
- Perfect with rice and gravy: A comforting combination that makes a satisfying meal.
- Great for gatherings: This fried chicken is always a welcome addition to family dinners and parties.
Ingredients You’ll Need
For the Chicken Marinade
- Bone-in chicken thighs and drumsticks: These cuts stay juicy and tender during frying. Using a combination gives everyone a choice of their favorite piece.
- Salt: Helps season the chicken.
- Black pepper: Adds a mild peppery flavor.
- Garlic powder: Brings savory garlic flavor to the marinade.
- Onion powder: Adds depth and a slightly sweet onion flavor.
- Soy sauce: Provides saltiness and rich umami flavor.
- Calamansi juice or lemon juice: Adds brightness and acidity. Calamansi is traditional in Filipino cooking, while lemon juice is an easy substitute.
- Evaporated milk: Helps tenderize the chicken and contributes to a flavorful marinade.
- Egg: Helps the seasoned coating adhere to the chicken.
For the Crispy Coating
- All-purpose flour: Forms the main structure of the crunchy outer crust.
- Cornstarch: Helps create a lighter, crispier texture.
- Salt: Seasons the coating.
- Garlic powder: Adds another layer of savory flavor.
- Onion powder: Complements the garlic and chicken.
- Paprika: Adds color and mild sweetness.
- Black pepper: Gives the coating a little warmth.
- MSG, optional: Enhances the savory flavor.
- Baking powder: Helps create a lighter, craggy crust.
For Frying
- Vegetable oil, canola oil, or peanut oil, enough for deep-frying.
For the Optional Gravy
- Butter: Creates a rich base for the gravy.
- All-purpose flour: Thickens the sauce.
- Chicken broth: Adds savory flavor and creates a smooth gravy.
- Soy sauce: Provides extra depth and seasoning.
- Black pepper: Adds a little warmth.
How to Make Filipino-Style Crispy Fried Chicken
Step 1: Prepare the Marinade
In a large mixing bowl, whisk together the salt, black pepper, garlic powder, onion powder, soy sauce, calamansi juice or lemon juice, evaporated milk, and egg.
Mix until everything is well combined and the marinade is smooth.
Step 2: Marinate the Chicken
Add the chicken thighs and drumsticks to the bowl. Turn the pieces until they are completely coated in the marinade.
Cover the bowl and refrigerate for at least 2 hours. For the deepest flavor, marinate overnight.
Step 3: Prepare the Crispy Coating
In a wide, shallow dish, combine the all-purpose flour, cornstarch, salt, garlic powder, onion powder, paprika, black pepper, MSG if using, and baking powder.
Whisk everything together until the seasonings are evenly distributed.
Step 4: Heat the Oil
Pour the frying oil into a deep, heavy-bottomed pot to a depth of about 3 inches. Make sure the pot is no more than halfway full.
Heat the oil to 325–350°F (165–175°C). Use a kitchen thermometer to monitor the temperature and maintain consistent heat.
Step 5: Coat the Chicken for the First Time
Remove one piece of chicken from the marinade and allow the excess liquid to drip off.
Place it in the seasoned flour mixture and press gently, making sure every surface is covered.
Step 6: Double-Dredge for Extra Crunch
Dip the flour-coated chicken briefly back into the marinade.
Return it to the seasoned flour mixture and press firmly again. Gently squeeze the coating around the chicken to create rough, craggy edges.
These uneven edges become especially crispy when fried.
Place the coated pieces on a wire rack and repeat with the remaining chicken.
Step 7: Let the Coating Rest
Allow the coated chicken to rest for about 10 minutes before frying. This helps the coating adhere and reduces the chance of it falling off in the hot oil.
Step 8: Fry Until Golden and Crispy
Carefully lower a few chicken pieces into the hot oil using tongs. Avoid overcrowding the pot because adding too many pieces at once can lower the oil temperature.
Fry for approximately 12–15 minutes, turning occasionally, until the coating is deep golden brown and the chicken is fully cooked.
Check the thickest part of each piece near the bone with a food thermometer. The internal temperature must reach 165°F (74°C).
Step 9: Drain the Chicken
Transfer the cooked chicken to a wire rack set over a baking sheet. Allow excess oil to drain while keeping the pieces uncovered so the crust stays crispy.
Step 10: Make the Optional Gravy
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly.
Slowly pour in the chicken broth while whisking to prevent lumps. Add the soy sauce and black pepper.
Simmer for 3–4 minutes, stirring until the gravy thickens to your preferred consistency.
Serve the hot fried chicken with steamed rice and warm gravy.
Tips for the Crispiest Fried Chicken
- Marinate long enough: At least 2 hours allows the flavors to penetrate the chicken. Overnight marinating gives even better results.
- Use cornstarch: It helps create a lighter, crispier crust than flour alone.
- Double-dredge carefully: The second coating creates extra crunchy layers and crispy edges.
- Let the coating rest: A 10-minute rest helps the flour mixture stick to the chicken.
- Maintain the oil temperature: Keep the oil between 325°F and 350°F for even frying.
- Fry in batches: Crowding the pot lowers the temperature and can make the chicken greasy.
- Use a wire rack: Draining on a rack prevents steam from softening the bottom crust.
- Check the internal temperature: Always make sure the chicken reaches 165°F (74°C) before serving.
Easy Variations
Spicy Filipino Fried Chicken: Add 1 teaspoon of cayenne pepper to the flour mixture and a little hot sauce to the marinade.
Garlic-Loaded Fried Chicken: Add 4 crushed fresh garlic cloves to the marinade for a stronger garlic flavor.
Crispy Chicken Wings: Use chicken wings instead of thighs and drumsticks. Adjust the frying time and check that they reach a safe internal temperature.
Boneless Fried Chicken Bites: Cut boneless chicken thighs into bite-sized pieces and follow the same marinating and double-dredging method. Smaller pieces cook faster, so monitor them carefully.
Extra Savory Coating: Add a little more paprika, onion powder, and garlic powder to the flour mixture for a stronger seasoning blend.
What to Serve with Filipino-Style Crispy Fried Chicken
This crispy chicken tastes especially delicious with steamed white rice and homemade gravy. You can also serve it with:
- Garlic fried rice
- Filipino-style spaghetti
- Creamy coleslaw
- Buttered corn
- French fries
- Mashed potatoes
- Pickled vegetables
- Fresh cucumber salad
- Steamed vegetables
For a traditional comfort-food-inspired meal, serve the chicken over warm rice with plenty of savory gravy on the side.
How to Store and Reheat Fried Chicken
Refrigerator: Allow leftover chicken to cool, then place it in an airtight container. Refrigerate for up to 3 days.
Oven: Reheat in a preheated 375°F (190°C) oven for about 10–15 minutes, or until heated through and crispy.
Air fryer: Place the chicken in a single layer and reheat at 375°F (190°C) until hot and crisp, turning if needed.
Freezer: Freeze completely cooled fried chicken in a freezer-safe container for up to 2 months for best quality. Reheat from frozen in the oven until hot throughout.
Avoid using the microwave if you want to preserve the crispy coating, as it can make the crust soft.
Frequently Asked Questions
What makes Filipino-style fried chicken different?
Filipino-style fried chicken often uses a flavorful marinade with ingredients such as soy sauce, garlic, citrus, and seasonings. This recipe also uses evaporated milk and a double-dredged coating to create juicy meat and an extra-crispy crust.
Can I use chicken breasts instead of thighs and drumsticks?
Yes. Cut boneless chicken breasts into smaller, evenly sized pieces so they cook more quickly and evenly. Fry until the internal temperature reaches 165°F (74°C).
Can I use lemon juice instead of calamansi?
Absolutely. Calamansi has a distinctive citrus flavor, but lemon juice is an easy substitute that provides similar brightness and acidity.
Why is my fried chicken coating falling off?
This can happen if the chicken is too wet, the coating hasn’t had time to adhere, or the pieces are moved too soon during frying. Let the coated chicken rest for about 10 minutes before frying, and avoid turning the pieces until the crust begins to set.
How do I keep fried chicken crispy after cooking?
Place the cooked pieces on a wire rack instead of stacking them or covering them. This allows steam to escape and helps the crust remain crunchy.
Can I make this recipe in an air fryer?
Yes. Arrange the coated chicken in a single layer, spray the coating lightly with cooking oil, and air fry at 380°F (193°C) for approximately 22–25 minutes, turning halfway through. Cooking time will vary depending on the size of the chicken pieces. Check that the internal temperature reaches 165°F (74°C). The crust will be lighter than traditional deep-fried chicken.
Can I prepare the chicken ahead of time?
Yes. You can marinate the chicken overnight in the refrigerator. For the best crispy texture, coat and fry it shortly before serving.
Filipino-Style Crispy Fried Chicken Recipe
Prep Time: 20 minutes, plus at least 2 hours marinating
Cook Time: 12–15 minutes per batch
Total Time: Approximately 2 hours 35 minutes, depending on marinating time and frying batches
Servings: 4–6
Ingredients
For the Marinade:
- 1 kg (about 2.2 lb) bone-in chicken thighs and drumsticks
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon soy sauce
- 1 tablespoon calamansi juice or lemon juice
- 1/2 cup evaporated milk
- 1 large egg
For the Coating:
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon MSG, optional
- 1/2 teaspoon baking powder
For Frying:
- Vegetable, canola, or peanut oil, enough for deep-frying
For the Optional Gravy:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 teaspoon soy sauce
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, whisk together the salt, black pepper, garlic powder, onion powder, soy sauce, calamansi juice, evaporated milk, and egg.
- Add the chicken pieces and turn to coat completely. Cover and refrigerate for at least 2 hours or overnight.
- In a shallow dish, combine the flour, cornstarch, salt, garlic powder, onion powder, paprika, black pepper, MSG if using, and baking powder.
- Heat about 3 inches of oil in a deep, heavy pot to 325–350°F (165–175°C). Do not fill the pot more than halfway.
- Remove a piece of chicken from the marinade, allow excess liquid to drip off, and press it into the seasoned flour mixture.
- Dip the coated chicken briefly back into the marinade.
- Return it to the flour mixture and press firmly to create a thick, craggy coating.
- Place the coated chicken on a wire rack and let it rest for 10 minutes.
- Fry a few pieces at a time for approximately 12–15 minutes, turning occasionally, until deep golden brown and the internal temperature reaches 165°F (74°C).
- Transfer the cooked chicken to a wire rack to drain.
- For the gravy, melt the butter in a saucepan. Whisk in the flour and cook for 1 minute.
- Slowly whisk in the chicken broth, soy sauce, and black pepper. Simmer for 3–4 minutes until thickened.
- Serve the crispy chicken hot with steamed rice and gravy.
Food Safety Note: Use a deep, heavy pot filled no more than halfway with oil. Lower chicken carefully with tongs and never leave hot oil unattended. Keep a lid nearby, and never use water on a grease fire.
Final Thoughts
Filipino-Style Crispy Fried Chicken brings together everything you want in homemade fried chicken: a flavorful marinade, juicy meat, and a thick, crunchy golden crust. The combination of soy sauce, citrus, garlic, evaporated milk, and double-dredged coating makes every piece especially delicious.
Serve it with steamed rice and homemade gravy for a comforting meal that everyone will enjoy. Once you try this crispy homemade version, it may become one of your favorite ways to make fried chicken.