Listen, I grew up on Chickenjoy like every other Pinoy kid, and don’t get me wrong – I still love it! But after perfecting this Filipino-style fried chicken recipe from my Lola’s old notebook, I haven’t looked at fast-food chicken the same way.
I always remember that first bite: the way the crust shatters with a crisp “crack,” revealing juicy meat that’s been marinated in that perfect blend of calamansi, toyo and garlic. My kids now beg for this instead of drive-thru chicken. And whenever I make it for family gatherings, my siblings fight over the last piece just like we used to do at Lola’s house.
Once you master this double-dredge technique and my family’s secret marinade ratio, you’ll be ruined for all other fried chicken – in the best possible way.
Why You’ll Love This Recipe
- Perfect Crunch Factor: Achieves that coveted “crackling” sound when you bite into it
- Fully Infused Flavor: The overnight marinade ensures flavor in every bite, not just the coating
- No Special Ingredients: Uses pantry staples found in every Filipino kitchen
- Foolproof Method: Detailed temperature guidelines and visual cues for perfect results
- Family-Tested: Developed through generations of Filipino home cooking
- Versatile: Perfect for family meals, parties, or baon
Filipino-Style Fried Chicken (Piniritong Manok)
Ingredients
For the Marinade (Para sa Pinagbabaran)
- 1/2 cup soy sauce toyo
- 1/4 cup calamansi juice katas ng kalamansi see alternatives below
- 1 whole garlic head minced (isang buong bawang, dinurog)
- 1 tablespoon ginger grated (luya, kinayod)
- 1 teaspoon black pepper paminta
- 1 teaspoon salt asin
For the Coating (Para sa Pambalot)
- 1/2 cup all-purpose flour arina
- 1/2 cup cornstarch cornstarch
- 1 teaspoon baking powder baking powder
- 1 teaspoon garlic powder pulbos na bawang
- 1 teaspoon onion powder pulbos na sibuyas
- 1 teaspoon salt asin
- 1/2 teaspoon black pepper paminta
Main Ingredient (Pangunahing Sangkap)
- 3 lbs chicken pieces preferably legs and thighs (3 libra ng manok, mas mainam ang hita at paa)
For Frying (Para sa Pagpiprito)
- 4 cups cooking oil with high smoke point langis na pang-pritong may mataas na smoke point
Instructions
Marination (Pagbabad)
- In a large bowl, combine all marinade ingredients and mix well (Paghaluin ang lahat ng sangkap para sa pagbabad)
- Add chicken pieces and ensure they’re well-coated (Ilagay ang manok at tiyaking nababad ng husto)
- Cover and refrigerate for 4-8 hours (Takpan at ilagay sa refrigerator ng 4-8 oras)
Coating & Frying (Pagbabalot at Pagpiprito)
- Remove chicken from marinade and pat dry thoroughly (Alisin ang manok sa pinagbabaran at patuyuin ng mabuti)
- Mix all coating ingredients in a shallow dish (Ihalo ang lahat ng sangkap para sa pambalot)
- Heat oil to 350°F/175°C (Initin ang mantika hanggang 350°F/175°C)
- Dredge chicken pieces in coating mixture (Ibalot ang manok sa harina)
- Fry for 12-15 minutes per side until golden brown and internal temperature reaches 165°F/74°C (Prituhan ng 12-15 minuto bawat gilid hanggang maging golden brown)
Perfect Fried Chicken Signs:
- Crust: Golden brown, crispy
- Coating: Well-adhered, not flaking
- Meat: Juicy, not pink
- Internal temp: 165°F/74°C
- Sound: Hollow when tapped
- Color: Even browning
Tips from Lola’s Kitchen
- Always use room temperature chicken for even cooking
- Pat chicken extremely dry before breading
- Rest breaded chicken for 5-10 minutes before frying
- Maintain oil temperature between 350-375°F
- Add a pinch of sugar to the marinade for better browning
- Never skip the double-dredging process
Traditional Serving Suggestions
- Steam white rice (kanin)
- Banana ketchup or UFC Hot & Spicy Sauce
- Achara (pickled green papaya)
- Fresh cucumber slices
- Toyomansi dipping sauce
- Classic gravy (recipe below)
Troubleshooting Guide
Problem: Coating Falls Off
- Solution: Ensure chicken is completely dry before breading
- Let breading rest on chicken before frying
- Don’t move chicken too much while frying
Problem: Chicken Not Crispy
- Solution: Oil temperature too low
- Coating too thick or uneven
- Not using the double-dredge method
Problem: Outside Brown But Inside Raw
- Solution: Oil too hot
- Pieces too large
- Not using a thermometer
Ingredient Alternatives
- Calamansi → Lemon juice or lime juice
- All-purpose flour → Rice flour (for gluten-free)
- Cornstarch → Potato starch
- Canola oil → Peanut oil or vegetable oil
- Fresh garlic → Garlic powder (2 tsp)
Storage & Reheating
- Refrigerate: Up to 3 days in airtight container
- Freeze: Up to 3 months properly wrapped
- Reheat in oven: 350°F for 15-20 minutes
- Avoid microwave (makes coating soggy)
Recipe Variations
- Spicy Version:
- Add cayenne pepper to breading
- Include chili oil in marinade
- Herb-Infused:
- Add lemongrass to marinade
- Mix dried herbs into breading
- Extra Crispy:
- Double fry technique
- Rest 5 minutes between fryings
Classic Gravy Recipe
Ingredients:
- ¼ cup butter
- ¼ cup flour
- 2 cups beef stock
- Salt and pepper to taste
Instructions:
- Melt butter over medium heat
- Whisk in flour until golden (2-3 minutes)
- Gradually add beef stock
- Simmer until thickened
- Season to taste
FAQs
Can I use chicken breast?
Yes, but reduce marinating time to 4 hours maximum to prevent drying.Why use cornstarch in the breading?
Cornstarch creates a crispier, lighter coating than flour alone.Can I make this ahead?
Yes, marinate up to 8 hours ahead. For best results, fry just before serving.How do I store leftover oil?
Strain, cool completely, store in glass jar away from light.Can I air fry this chicken?
Yes, spray with oil and air fry at 400°F for 20-25 minutes, flipping halfway.Nutrition
The Story Behind Filipino-Style Fried Chicken (Piniritong Manok)
Filipino-Style Fried Chicken stands as a perfect example of how Filipino cooks transform an international favorite into something distinctly local. What makes this version special isn’t just its preparation method, but how it captures that uniquely Filipino flavor profile through a marinade that typically includes calamansi, soy sauce, and garlic—a combination that sets it apart from American, Japanese, or Korean versions. The magic lies in how this humble dish appears at everything from family meals to birthday parties, always managing to feel both special and comfortingly familiar.
The genius of Filipino fried chicken lies in its marinade and double-frying technique. Unlike other versions that rely heavily on breading or coating, the Filipino style focuses on infusing flavor from within through overnight marination in a garlicky, citrusy mixture. Some families add sprite or 7-up to their marinade—a distinctly Filipino twist that helps tenderize the meat while adding subtle sweetness. The initial fry creates a baseline crispiness, while the second fry at a higher temperature achieves that coveted crackling exterior that Filipinos call “lutong-luto” (perfectly cooked). Traditional serving accompaniments include banana ketchup, spiced vinegar, or a combination of both—condiments that further mark this as uniquely Pinoy.
Today, while international fast-food chains dominate the landscape, homestyle Filipino fried chicken maintains its special place in local cuisine. Whether served at carinderia stalls or family Sunday lunches, it proves that sometimes the simplest dishes, when done with care and understanding of local tastes, become timeless classics.
Remember: Perfect Filipino fried chicken isn’t just about crispiness—it’s about achieving that ideal balance where the skin crackles perfectly while the meat remains juicy, carrying the flavors of the marinade in every bite, best enjoyed with a generous serving of hot rice and your preferred sawsawan (dipping sauce).