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–+ servings
Adobo-Fried Chicken

Adobo Fried Chicken

This Filipino-inspired fried chicken takes your taste buds on a culinary journey! First simmered in a tangy adobo broth before being fried to golden perfection, this chicken offers the perfect balance of savory, slightly tangy flavors with an irresistibly crispy exterior. The unique two-step cooking process ensures meat that's incredibly juicy and flavorful all the way through - a technique that sets this recipe apart from ordinary fried chicken. Paired with a sweet-spicy dipping sauce that complements the rich chicken perfectly, this dish is guaranteed to be a showstopper at your next dinner, party, or family gathering.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Filipino
Servings 6
Difficulty Medium

Ingredients
 

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

Instructions
 

Make the Dipping Sauce:

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

Prepare the Adobo Broth:

  • 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).
  • Cover and bring to a simmer over medium heat.
  • Simmer for 5 minutes, then reduce heat to lowest setting.

Poach the Chicken:

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

Prepare for Frying:

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

Fry the Chicken:

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

Serve:

  • Arrange chicken on a serving platter.
  • 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.
Tried this recipe?Let us know how it was!