Crispy Filipino Fried Chicken
Golden, salty-savory fried chicken with a shatteringly crispy exterior and tender meat inside. Pure comfort in one skillet — ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 lbs chicken thighs and drumsticks, skin on, patted dry
- ¾ cup all-purpose flour
- 4 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp white vinegar
- ½ cup neutral cooking oil for frying
Instructions
- 1
Mix minced garlic, soy sauce, vinegar, and a pinch of salt in a bowl. Coat chicken pieces in this mixture and let sit 5 minutes.
- 2
Spread flour on a plate. Dredge each chicken piece in flour, shaking off excess, and place on a clean plate.
- 3
Heat oil in a large skillet over medium-high until a flour pinch sizzles immediately, about 2 minutes.
- 4
Place chicken skin-side down in hot oil without moving it. Fry 6–8 minutes until skin is deep golden brown.
- 5
Flip chicken and cook 5–6 minutes more until the second side is golden and a thermometer reads 165°F at the thickest part.
- 6
Transfer to a plate lined with paper towels. Serve hot with steamed rice and extra soy sauce on the side.
Tools you’ll need
- large skillet (12-inch cast iron or heavy-bottomed)
- instant-read thermometer
- two plates
- paper towels
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