Craving a crispy, juicy fried chicken that's bursting with flavor? Look no further! This recipe delivers the ultimate Filipino fried chicken experience, using evaporated milk for an unbelievably tender and flavorful result. Forget dry, bland chicken – this recipe is a game-changer, perfect for a quick weeknight dinner or a special occasion. It's one of those delicious dishes that's surprisingly easy to make, even for beginner cooks. Get ready to experience the magic of homemade cooking at its finest!
Ingredients:
- 1.5 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/2 cup evaporated milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- Vegetable oil, for frying
Instructions:
Step 1: Marinating the Chicken (for extra flavor!)
- In a large bowl, combine the beaten eggs and evaporated milk.
- Add salt, pepper, garlic powder, paprika, and onion powder. Whisk everything together until well combined.
- Add the chicken pieces to the mixture, ensuring they are fully coated.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. The longer it marinates, the more flavorful the chicken will be!
Step 2: The breading process
- In a separate shallow dish, place the all-purpose flour.
- Remove the chicken pieces from the marinade, letting excess drip off.
- Dredge each chicken piece in the flour, ensuring it's fully coated. Gently press the flour onto the chicken to help it adhere better.
Step 3: Frying to Perfection
- Heat about 1 inch of vegetable oil in a large skillet or deep fryer over medium-high heat. The oil is ready when a pinch of flour sizzles immediately.
- Carefully place the chicken pieces in the hot oil, making sure not to overcrowd the pan. Frying in batches ensures even cooking and beautiful golden-brown color.
- Fry the chicken for about 6-8 minutes per side, or until golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 165°F (74°C).
Step 4: Draining and Serving
- Once cooked, remove the chicken from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil. This helps keep the chicken crispy.
- Serve your delicious Filipino-style fried chicken immediately while it's hot and crispy. Enjoy it with your favorite sides like rice, pancit, or atchara (Filipino pickled papaya).
Cooking Tips for Extra Crispy Chicken:
- Don't overcrowd the pan: This lowers the oil temperature and results in soggy chicken. Fry in batches for best results.
- Maintain consistent oil temperature: Use a thermometer to monitor the oil temperature and adjust the heat as needed.
- Let the chicken rest: Allowing the chicken to rest after frying helps the juices redistribute, resulting in a more tender and flavorful final product.
Variations:
- Spicy Kick: Add a pinch of cayenne pepper or chili flakes to the marinade for a spicier version.
- Herby Delight: Incorporate fresh herbs like rosemary or thyme into the marinade for an aromatic twist.
- Lemon Zest: Add a teaspoon of lemon zest to the flour for a bright and citrusy flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 20-25g
- Carbohydrates: 15-20g
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
This easy recipe for Filipino fried chicken is a surefire way to impress your family and friends. It's a delicious and satisfying meal that’s perfect for any occasion. Enjoy the crispy, juicy goodness!