Adobo Fried Chicken

This Adobo Fried Chicken recipe is my absolute favorite way to elevate ordinary fried chicken into something truly special! I discovered this Filipino-inspired technique years ago and it's been a family favorite ever since.

The secret? Simmering the chicken in a tangy, savory adobo broth BEFORE frying creates incredibly juicy, flavorful meat with the most amazing crispy coating. The contrast between the slightly tangy interior and the golden, crunchy exterior is absolutely mouthwatering!

Even better, the sweet-spicy dipping sauce takes it to another level. Don't let the two cooking methods intimidate you - it's actually quite simple and the results are so worth it.

Jump to:

• Why You'll Love This Recipe
• Ingredients
• Equipment
• How To Make
• Tips from Lola's Kitchen
• Substitutions
• Troubleshooting
• Storage & Reheating
• FAQ
• Related
• The Story Behind Adobo Fried Chicken

Ingredients

I've carefully selected these ingredients to create the perfect balance of flavors and textures. The adobo broth combines vinegar, soy sauce, and aromatics to infuse the chicken with that signature Filipino tangy-savory taste.

Dark meat chicken pieces (thighs and drumsticks) stay juicy through the double-cooking process, while skin-on pieces develop that incredible crispy exterior. The buttermilk tenderizes the meat after poaching, and the seasoned flour creates that perfect crunchy coating.

For the dipping sauce, I've balanced sweet maple syrup with savory fish sauce, bright lemon, and spicy chiles for the perfect flavor complement. Each ingredient plays an essential role in creating this extraordinary adobo fried chicken experience,

For the Dipping Sauce:

• 3 tablespoons fresh lemon juice
• 2 tablespoons maple syrup
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 fresh Thai bird or habanero chiles, thinly sliced
• ¾ cup water

For the Adobo Broth:

• 2½ cups distilled white vinegar
• 3 garlic cloves, finely minced
• 4 bay leaves
• 1½ teaspoons black peppercorns
• 1 teaspoon sugar
• ¼ cup soy sauce
• ½ teaspoon red pepper flakes
• 1 teaspoon salt
• 1½ cups water

For the Chicken:

• 2 pounds chicken pieces with skin (thighs and/or drumsticks, plus wings if desired - avoid breasts)
• Salt to taste
• 2 cups buttermilk
• 1 cup all-purpose flour
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 teaspoon salt (for flour mixture)
• About 8 cups peanut oil for frying

Equipment

• Large pot with tight-fitting lid
• Cast-iron skillet (recommended for best results)
• Deep-frying thermometer
• Tongs
• Paper towels
• Shallow bowl for buttermilk
• Sealable plastic bag for flour mixture
• Small bowl for dipping sauce
• Cutting board and knife

Advertisements

How To Make

Make the Dipping Sauce:

1. In a small bowl, combine lemon juice, maple syrup, fish sauce, soy sauce, and sliced chiles with ¾ cup water.
2. Stir well to incorporate all ingredients.
3. Cover and refrigerate until ready to serve, allowing flavors to meld.

Prepare the Adobo Broth:

1. In a large pot with a tight lid, combine vinegar, minced garlic, bay leaves, peppercorns, sugar, soy sauce, red pepper flakes, salt, and 1½ cups water (or enough to cover chicken later).
2. Cover and bring to a simmer over medium heat.
3. Simmer for 5 minutes, then reduce heat to lowest setting.

Poach the Chicken:

1. Season chicken pieces with salt.
2. Add chicken to the simmering broth, cover, and poach for 15 minutes, turning once halfway through cooking.
3. Ensure liquid stays at a gentle simmer throughout the cooking process.
4. Turn off heat and allow chicken to cool in the liquid for about 20 minutes.
5. Transfer chicken to a paper towel-lined plate and pat dry. Discard the broth.

Prepare for Frying:

1. Pour buttermilk into a large shallow bowl.
2. In a sealable plastic bag, combine flour, 1 teaspoon salt, paprika, and black pepper.
3. Working with a few pieces at a time, dip chicken in buttermilk, shake off excess liquid.
4. Drop coated pieces into the flour mixture bag, seal, and turn to coat completely.
5. Remove chicken from bag, shake off excess flour, and transfer to a large plate.
6. Let chicken stand at room temperature for 15 minutes to set the coating.

Fry the Chicken:

1. Pour peanut oil into a large, deep cast-iron skillet until it comes halfway up the sides.
2. Heat oil to 365°F using a deep-frying thermometer.
3. Cook chicken 3-4 pieces at a time for 8-10 minutes, turning every minute.
4. Maintain oil temperature between 350-365°F throughout frying.
5. Chicken is done when internal temperature reaches at least 165°F (wings will cook faster, drumsticks will take longer).
6. Using tongs, transfer chicken to paper towels to drain.
7. Let cool for at least 15 minutes (should still be warm but not scorching).
8. Season with a light sprinkle of salt before serving.

Serve:

1. Arrange chicken on a serving platter.
2. Serve hot or warm with the prepared dipping sauce on the side.

Tips from Lola's Kitchen

• Perfect Poaching: Keep the broth at a bare simmer when poaching—if it boils, the chicken will toughen.
• Oil Temperature: Maintaining the correct oil temperature is crucial. Too hot and the outside burns before the inside cooks; too cool and the chicken will absorb excess oil and become greasy.
• Batching: Don't overcrowd the pan—frying in smaller batches ensures each piece gets crispy and cooks evenly.
• Resting Time: The 15-minute rest after frying allows the chicken to finish cooking through while cooling to a comfortable eating temperature.
• Marinade Bonus: For extra flavor, you can refrigerate the chicken in the adobo broth overnight before proceeding with the frying steps.
• Flavor Boost: Add a tablespoon of vinegar to the buttermilk for an extra tangy kick.

Substitutions

• Oil Options: While peanut oil is ideal for its high smoke point and neutral flavor, vegetable oil or canola oil work well too.
• Buttermilk Substitute: No buttermilk? Mix 2 cups regular milk with 2 tablespoons of white vinegar or lemon juice and let stand for 5 minutes.
• Chile Alternatives: If Thai bird or habanero chiles are too spicy, substitute with jalapeños or serrano peppers. For a milder option, use red bell pepper with a pinch of cayenne.
• Fish Sauce: If you can't find fish sauce, use an extra tablespoon of soy sauce with a pinch of salt.
• Maple Syrup: Honey or brown sugar can replace maple syrup in the dipping sauce.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for the coating.

Troubleshooting

• Coating Falls Off: Make sure to thoroughly pat the chicken dry after poaching and before dipping in buttermilk. Also, let the coated chicken rest before frying to help the coating adhere.
• Chicken Not Crispy: Oil temperature likely dropped too low. Use a reliable thermometer and maintain temperature between 350-365°F.
• Too Dark Outside, Raw Inside: Oil temperature was too high. Lower heat and ensure pieces aren't too thick (you can butterfly larger pieces if needed).
• Greasy Chicken: Allow oil to return to proper temperature between batches and drain thoroughly on paper towels after frying.
• Bland Flavor: The adobo broth should be quite potent; don't dilute it too much with water. Also, don't forget to season the chicken before poaching and again lightly after frying.

Storage & Reheating

• Refrigeration: Store cooled leftover chicken in an airtight container for up to 3 days.
• Freezing: While not ideal, you can freeze the fried chicken for up to 1 month. Wrap pieces individually in foil, then place in a freezer bag.
• Reheating in Oven: For best results, reheat chicken in a 325°F oven for 15-20 minutes until heated through. Place on a wire rack over a baking sheet to maintain crispiness.
• Reheating in Air Fryer: Reheat at 375°F for 5-7 minutes for excellently crispy results.
• Microwave (Last Resort): If you must, microwave on 50% power with a damp paper towel covering the chicken, but expect a softer crust.
• Dipping Sauce: The sauce can be refrigerated for up to 1 week in an airtight container.

Advertisements

FAQ

Related

Looking for other recipes like this? Try these:

The Story Behind Adobo Fried Chicken

The journey of this remarkable Adobo-Fried Chicken begins with the beloved Filipino cooking technique called "adobo." In Filipino cuisine, adobo isn't just a dish – it's a method of cooking meat in a tangy mixture of vinegar, soy sauce, garlic, and spices. This preservation technique dates back centuries, developed long before refrigeration as a way to keep meat edible in the tropical Philippine climate.

Traditional chicken adobo is usually served with the cooking liquid as a flavorful sauce. However, this fusion recipe takes that time-honored method and pairs it with America's love of crispy fried chicken, creating something truly extraordinary. The marriage of these two beloved cooking traditions produces chicken that has absorbed all the complex flavors of the adobo marinade before being transformed into crispy, golden-brown perfection.

I first encountered this combination at a Filipino-American family gathering years ago. The host explained that her grandmother would occasionally take leftover adobo chicken, coat it in flour, and fry it up as a special treat the next day. That resourceful repurposing of leftovers evolved into this deliberate two-step cooking method that produces some of the most flavorful fried chicken you'll ever taste.

The beauty of this recipe lies in how the vinegar and soy sauce from the adobo poaching liquid penetrate deep into the meat, seasoning it all the way through. Traditional Southern fried chicken relies heavily on the seasoned coating for flavor, but with this method, every bite delivers a perfect balance of tangy interior and crispy, savory exterior. It's Filipino-American fusion cooking at its finest!

This recipe honors both culinary traditions while creating something uniquely delicious. The addition of the sweet-spicy dipping sauce introduces yet another layer of flavor that complements the tanginess of the chicken perfectly. Whether you're exploring Filipino flavors for the first time or looking for an exciting twist on familiar fried chicken, this Adobo-Fried Chicken represents the best of cross-cultural culinary innovation.