Crispy Fried Chicken Recipe Filipino Style

FILIPINO FRIED CHICKEN

Steps:

• Combine cornstarch, sugar, flour, salt, and monosodium glutamate in a large bowl. Add eggs, green onions, soy sauce, and garlic. Pat chicken dry and add to the sauce. Cover and refrigerate until marinated, 8 hours to overnight.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in the hot oil until golden brown, 15 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

CRISPY FRIED CHICKEN

Steps:

• Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
• Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
• Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
• Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

FILIPINO STYLE CRISPY FRIED CHICKEN RECIPE - (4.3/5)

Steps:

• Place all ingredients in a large container except cornstarch, cover tightly and chill in the refrigerator overnight. Remove chicken from the brine and pat dry with paper towels. Steam for 45 minutes. To steam, set a good amount of water in a wok and bring to boil. Place a steamer (like bamboo steamer) on top of the wok making sure the water is not touching the bottom of the steamer. Place chicken and cover. Steam for about 45 minutes. Cool down. Toss chicken in cornstarch shaking the excess cornstarch. Heat a good amount of canola or vegetable oil in a large wok or deep frying pan to about 350 F. Slowly and carefully release chicken into the hot oil. Fry until golden brown and crispy, about 10 to 11 minutes. Serve hot.

NANAY'S FILIPINO FRIED CHICKEN

Steps:

• In a large pan combine the chicken, garlic, peppercorns,bay leaves, soy sauce, vinegar and water and bring to a boil. Simmer uncovered over low heat until chicken is cooked through (25-35 minutes).
• Remove chicken from pan and pat dry.
• In a large skillet heat the oil over medium heat until it is hot but not smoking. Then deep fry the chicken in batches until it is brown and the skin looks crispy. (NOTE: Make sure you pat them dry as it spits!).
• Serve with rice.
• Enjoy -- .