How to Make Authentic Filipino Fried Chicken – Step-by-Step

Step 1: Marinate the Filipino Fried Chicken

• In a large bowl, mix vinegar, soy sauce, fish sauce, crushed garlic, pepper, salt, paprika, and sugar. Add bay leaf and calamansi juice if using.
• Place the chicken pieces into the marinade, ensuring every piece is coated. Cover and refrigerate for 1–3 hours, or even overnight for maximum flavor.
• This step is essential in Filipino Fried Chicken—the vinegar breaks down the meat slightly, making it tender, while the soy sauce and fish sauce build that deep umami base.

Step 2: Pre-Roast in the Tandoor

• For an added layer of smoky flavor in your Filipino Fried Chicken and shorter fry time, pre-cook the marinated chicken in your CS01 Clay Tandoor.
• Thread Filipino Fried Chicken onto skewers or place them on a metal grate inside the tandoor. Roast for about 8–10 minutes, until lightly browned and partially cooked.
• This technique is especially useful for catering-style cooking or backyard events where you’re blending Filipino and Indian grilling techniques. The result? Juicier meat and crisper skin during frying. 

Step 3: Prepare the Coating

• In a wide bowl, whisk together flour, cornstarch, salt, white pepper, garlic powder, onion powder, and baking powder.
• If you want extra crunch, double-dip the chicken: dredge once in the dry mix, let it rest for 5 minutes, then dredge again.
• For a wet-style coating, you can mix ¼ cup water or buttermilk into a portion of the flour mixture to create a dredging paste.

Step 4: Heat Oil and Fry the Chicken 

• Heat oil in a deep fryer or large Dutch oven to 350°F (175°C). Use enough oil to fully submerge the Filipino Fried Chicken or at least cover halfway up each piece.
• Carefully add coated chicken pieces to the hot oil. Work in batches—do not overcrowd the pot, or the oil will cool and ruin your crisp.
• Fry for 8–10 minutes per side, depending on size. The Filipino Fried Chicken should be golden brown, crispy, and cooked to an internal temperature of 165°F (74°C).
• Remove and place on a wire rack (not paper towels!) to maintain crispness.

Step 5: Rest and Serve

• Let the chicken rest for 5 minutes before serving. This allows juices to redistribute and the crust to firm up.
• Garnish the Filipino Fried Chicken with fresh calamansi or lemon wedges, and serve with banana ketchup, garlic fried rice, or even a side of Filipino pickles (atchara).

Pro Tips for the Best Filipino Fried Chicken

• Cornstarch is key for crunch! Use at least a 2:1 flour-to-cornstarch ratio.
• Tandoor pre-roast adds smoky depth and keeps the meat juicy while reducing frying time.
• Double-dip for crunch: Coat, rest, and re-coat for that bakery-fried chicken texture.
• Banana ketchup = authentic Filipino dipping experience.
• Use bone-in cuts like thighs and drumsticks for better moisture retention.