Pinoy-Style Crispy Fried Chicken


Another tribute to Philippine cuisine is another childhood favorite. As a child, I remember the weekends spent playing with my cousins in the compound and then you start smelling the a familiar scent that you know everyone will start fighting for at the table. It’s grandma’s crispy fried chicken, absolutely delicious.

What’s in it:

  • Flour, 1 c
  • Cornstarch, 1 c
  • Pepper, 2 tsp
  • Salt, 1 Tbsp
  • Garlic powder, 1 tsp
  • Onion powder, 1 tsp
  • Chicken with skin

In a mixing bowl, combine all dry ingredients and mix well. Coat chicken with the dry ingredients, making sure to rub also under the skin then shake off excess. Heat cooking oil in a pan at medium low heat adding enough oil to shallow-fry the meat. Once the oil is hot, fry the chicken for 5 minutes on each side. Do the same for another 5 minutes each side to achieve a more golden brown color. Transfer the chicken on a plate lined with paper towel to catch excess oil, keeping the skin crispy.

In our home, it is traditionally served with rice and banana ketchup but just like in any other household, use any other condiment such as gravy and a side dish like coleslaw that you feel much happier to pair it with. Another option to match this with the Pinoy-Style Spaghetti from my last post which is often a combination served at Jollibee (McDonalds main competitor in the Philippines).

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