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Crispy Filipino Fried Chicken – Juicy, Golden, and Full of Flavor

Learn how to make the perfect Filipino Fried Chicken that’s crispy on the outside, juicy on the inside, and loaded with bold Filipino-style seasoning—with a tandoor twist that changes the game.
A plate of crispy Filipino Fried Chicken served with banana ketchup and garnished with lemon wedges, showcasing the perfect golden crust and juicy interior of this classic Filipino dish.

PREP TIME

20 minutes

COOK TIME

Marination Time: 1–3 hours (recommended)
Cook Time: 15–20 minutes

SERVINGS

4–5 people

Ingredients

For the Chicken:

  • 2 lbs (900g) chicken (mix of drumsticks, thighs, or wings, bone-in with skin)
  • ½ cup vinegar (cane vinegar preferred)
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce (patis)
  • 6 cloves garlic, crushed
  • 1 tsp freshly ground black pepper
  • 1 tsp salt
  • 1 tsp paprika (for color)
  • ½ tsp sugar
  • 1 bay leaf (optional)
  • 1 tbsp calamansi juice or lemon juice (optional for tang)
  •  
For the Coating:
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 tsp salt
  • 1 tsp ground white pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp baking powder (for extra crunch)
For Frying:
  • Vegetable oil or canola oil, for deep frying

Equipment Used

To make this recipe successfully, you’ll need the following kitchen tools. No tandoor or skewers are needed for this one!

Tandoor: CS01 – Round Catering Clay Tandoor

Use this tandoor to pre-roast the chicken after marination for deeper smokiness and faster frying. The CS01 Clay Tandoor is perfect for outdoor Filipino-style BBQ and infuses that signature charred aroma found in many local street-style fried dishes.

Deep Fryer or Heavy Dutch Oven

A reliable deep fryer or thick-bottomed pot ensures even oil temperature and prevents soggy coating.

Tongs, Thermometer, Cooling Rack

Tongs for flipping, thermometer for oil temp (~350°F/175°C), and rack to drain oil and keep chicken crispy.

Instructions

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.

Need Help? Order and Technical Support

Have questions or ready to place an order? Reach out to us via phone at +1(727) 251 6924 or email us at info@tandoormorni.com. Need detailed instructions? Explore the Operation Manual for our CH & CS models to get started with your Tandoor oven today.

About Tandoor Morni

Tandoor Morni, in business since 1992, is a trusted name in premium Tandoori Clay Ovens, known for crafting high-quality traditional and commercial tandoors. With a commitment to excellence, Tandoor Morni offers a wide range of tandoors, including commercial, residential, catering, and copper models. Our tandoors are built with durable materials and designed for efficient heat distribution, ensuring authentic flavors and fast cooking. Each oven features customizable options like gas, wood fire, or charcoal compatibility, making them suitable for various cooking needs.

Frequently asked questions

All-purpose flour works best for soft and chewy naan.

It might be the dough—try letting it rise longer and make sure it’s not too dry.

Whole wheat roti is the healthiest—light, oil-free, and full of fiber

No. Naan isa bread and tandoori is a style of cooking in a tandoor oven.