Filipino Fried Chicken
Moist, juicy fried chicken with a light, flavorful breading — perfect for any meal!
Ingredients
For the Chicken & Marinade:
1 whole chicken, butterflied
16 grams Maggi Magic Sarap seasoning
Juice of 3 calamansi (or substitute with lemon or lime juice)
1/4 cup soy sauce
1/2 teaspoon ground black pepper
1 teaspoon paprika (adds mild color and flavor)
For the Breading:
2 teaspoons garlic powder
1 teaspoon onion powder
1/8 teaspoon baking powder
2 tablespoons cornstarch
10 tablespoons all-purpose flour
For Frying:
2 cups cooking oil (for deep frying)
Instructions
Make the Marinade:
In a bowl, combine Maggi Magic Sarap, calamansi juice, soy sauce, ground black pepper, and paprika. Mix well.Marinate the Chicken:
Place the butterflied chicken into a resealable plastic bag. Pour in the marinade, remove excess air, seal, and refrigerate for at least 1 hour to allow flavors to penetrate.Prepare the Breading:
In a separate bowl, mix garlic powder, onion powder, baking powder, cornstarch, and all-purpose flour.Coat the Chicken:
Remove the chicken from the marinade, then dredge each piece in the breading mixture. Shake off any excess flour and place on a plate ready for frying.Heat the Oil:
In a wok or deep pan, heat the cooking oil to 300°F (150°C).Fry the Chicken:
Carefully fry the chicken pieces in the hot oil for about 25 minutes, turning halfway through to ensure even cooking and a crispy crust.Drain and Serve:
Transfer the fried chicken onto a wire rack to drain and cool slightly. This keeps the breading crispier than resting on paper towels. Serve with your favorite Filipino Chicken Gravy or dipping sauce.
- Pro Tip
For extra crispy chicken, maintain the oil temperature at around 300°F. Frying at too high heat may burn the crust before the chicken cooks through, while too low heat makes the breading soggy. Using a wire rack to drain the chicken prevents moisture buildup, keeping the crust crunchy.
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