Recipe #5: FILIPINO FRIED CHICKEN (Pritong Manok)

This one needs no introduction. I’m pretty sure every kid will agree that fried chicken is on top of the list of their favorite foods. Because of the simplicity and versatility of this dish, and the variety of flavor, thanks to fastfood chains, several versions have been made.

My Lola‘s version of Fried Chicken is much simpler – marinate, simmer, fry. No batter and no extender. I like this better because it’s less greasy, since the batter tends to absorb oil during the cooking process. You also get more of the chicken because there’s no coating.

Prior to frying, the chicken must be boiled first until half-cooked. This is to make sure that the insides are cooked properly. That’s why, if you notice, the insides of some fried chicken are still raw. This is because the heat of the oil did not reach the inner parts.

Also, make sure that the chicken meat has been thawed properly before cooking. The best way to thaw chicken meat is by transferring them from the freezer to the fridge. This will defrost the chicken meat while slowing down the process of bacterial growth.

Pritong Manok - Filipino Fried Chicken


Pritong Manok - Filipino Fried Chicken

Pritong Manok - Filipino Fried Chicken

Pritong Manok – Filipino Fried Chicken Recipe

You will need:

  • 1 kilo chicken meat, any part, cut into serving size
  • 8 medium-sized calamansi, juiced
  • 2 tbsp patis (fish sauce)
  • salt and pepper to taste
  • 2 cups water
  • vegetable oil for frying

How to prepare:

  1. In a large bowl, combine chicken meat with calamansi juice, fish sauce, salt, and pepper. Cover and place in the fridge. Marinate over night or at least an hour before cooking.
  2. In a large saucepan, place the marinated chicken, add water, and bring to a boil. Once boiling, lower the heat and simmer for about 15 minutes more or until half-done. Remove from heat and drain. Or you may set the chicken stock aside and save it for your stews, soups, sauces, or gravies.
  3. In a skillet or frying pan over medium heat, add oil (preferably enough oil for deep frying). Wait until hot. Fry the chicken pieces skin side first. Turn over after 3 minutes and cook for another 3 minutes or until brown and crispy.
  4. Serve with catsup or gravy.

Pritong Manok - Filipino Fried Chicken



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10 Comments

  1. May I ask what is the calamansi for please? What does it do with the taste/texture? And if this marinade recipe would bring distinct taste to the chicken meat itself not just the outside?

    1. Hi CJ! Calamansi is a type of lime that is popular in many parts of Asia. You can use any of your favorite citrus or lime juice as an alternative. Calamansi doesn’t change the texture of the meat, but it enhances its natural umami flavor. 🙂

  2. As one of the lucky chef throughout northern Luzon, fried chicken has been one of my highly competitive recipe. Since high school, i’ve been cooking fried chicken using my grandmas recipe (from the antique lakasa if you know what i mean). There are over a hundred fried chicken recipes out there (depending what locality you’re from). It tends to be the same with some minor changes to suit the taste. One of my college professor once said, the kitchen is your own laboratory… meaning, it is where you conduct your experiments. In addition to any fried chicken recipes, don’t forget to add some calamansi. There is no right or wrong amount on this, remember, it is based on your taste…

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