Filipino-Style Crispy Fried Chicken

This Filipino-style crispy fried chicken has a golden, craggy crust that crackles with every bite and juicy, deeply seasoned meat underneath. The secret is a savory marinade of soy sauce, calamansi or lemon juice, garlic, onion, evaporated milk and egg that tenderizes the chicken and gives it that familiar fast-food flavor so many families love. After marinating, the pieces are double-dredged in a seasoned flour and cornstarch coating, then fried until deep golden. Serve it with steamed rice and a simple savory gravy for a comforting meal that tastes just like your favorite fried chicken spot, made right at home.

Why You’ll Love This Filipino-Style Fried Chicken

It is crispy, juicy and full of flavor in every layer.

• Flavorful marinade: soy sauce, citrus and evaporated milk season the meat all the way through.
• Extra crispy crust: cornstarch and baking powder make a light, crunchy coating.
• Double dredge: dipping back into the marinade builds thick, craggy layers.
• Juicy dark meat: thighs and drumsticks stay tender and moist.
• Classic pairing: perfect with rice and gravy.

Ingredients for Filipino-Style Crispy Fried Chicken

Marinade

• 1 kg (about 2.2 lb) bone-in chicken thighs and drumsticks
• 1 tbsp salt
• 1 tsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp soy sauce
• 1 tbsp calamansi juice or lemon juice
• 1/2 cup evaporated milk
• 1 large egg

Coating

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp MSG (optional)
• 1/2 tsp baking powder

For Frying

• Vegetable, canola or peanut oil, for deep-frying (about 6 cups)

Simple Gravy (Optional)

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1 tsp soy sauce
• 1/4 tsp black pepper

Ingredient Notes

Chicken: Thighs and drumsticks stay juicy and are more forgiving than breast meat. Pat them dry before marinating.

Calamansi: This small Filipino citrus adds a bright, tangy note. Lemon juice is an easy substitute.

Evaporated milk: It tenderizes the chicken like buttermilk and helps the coating stick.

MSG: It boosts the savory flavor but is completely optional.

How to Make Filipino-Style Fried Chicken

Step by Step

1. Make the marinade. In a large bowl, whisk the salt, pepper, garlic powder, onion powder, soy sauce, calamansi juice, evaporated milk and egg.
2. Marinate. Add the chicken and turn to coat. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
3. Mix the coating. In a wide shallow dish, whisk the flour, cornstarch, salt, garlic powder, onion powder, paprika, pepper, MSG and baking powder.
4. Heat the oil. Pour oil into a heavy pot to a depth of about 3 inches and heat to 325 to 350°F (165 to 175°C).
5. First coat. Lift a piece of chicken from the marinade, let the excess drip off and press it into the coating.
6. Dip again. Dip the coated piece back into the marinade.
7. Second coat. Press it firmly into the coating again, squeezing gently to create craggy edges. Set on a rack while you coat the rest.
8. Fry. Fry a few pieces at a time, without crowding, for 12 to 15 minutes, turning occasionally, until deep golden brown and the internal temperature reaches 165°F (74°C).
9. Drain. Transfer to a wire rack set over a baking sheet so the bottoms stay crispy.
10. Make the gravy (optional). Melt the butter in a saucepan, whisk in the flour and cook for 1 minute. Slowly whisk in the broth, add the soy sauce and pepper and simmer until thickened, about 3 to 4 minutes.

Tips for the Crispiest Fried Chicken

Keep the Oil Temperature Steady

Use a thermometer. Too hot and the crust burns before the inside cooks; too cool and the chicken turns greasy.

Fry in Batches

Crowding the pot drops the oil temperature. Leave space between pieces.

Let Coated Chicken Rest

Resting coated chicken for 10 minutes helps the coating stick during frying.

Drain on a Rack

Paper towels trap steam and soften the crust. A rack keeps it crunchy.

Check the Temperature

Bone-in pieces vary in size. Check the thickest piece near the bone for 165°F.

Frying Safety

Use a deep, heavy pot filled no more than halfway with oil. Lower the chicken in gently with tongs, away from you, and never leave hot oil unattended. Keep a lid nearby, and never use water on an oil fire.

Serving Ideas

Serve with steamed white rice and gravy, the classic Filipino way. Spaghetti in a sweet tomato sauce, coleslaw, buttered corn or fries are also popular sides.

Variations

• Spicy: add 1 tsp cayenne pepper to the coating and a dash of hot sauce to the marinade.
• Wings: use chicken wings and fry for 8 to 10 minutes.
• Garlicky: add 4 cloves of crushed fresh garlic to the marinade.
• Boneless bites: cut thighs into chunks for crispy chicken bites.

Storage

Refrigerator: Store cooled chicken in an airtight container for up to 3 days.

Reheat: Reheat in a 375°F (190°C) oven or air fryer for 10 to 15 minutes until hot and crispy. The microwave softens the crust.

Freezer: Freeze fried chicken for up to 2 months. Reheat from frozen in the oven.

Frequently Asked Questions

Can I use chicken breasts?

Yes. Cut them into smaller pieces and fry for 8 to 10 minutes, until 165°F inside.

Can I make it in an air fryer?

Yes. Spray the coated chicken with oil and air fry at 380°F for 22 to 25 minutes, turning halfway. The crust will be lighter than deep-fried.

Why is my coating falling off?

The chicken was too wet or moved too soon in the oil. Let coated pieces rest and turn them only after the crust sets.