Best Easy Fried Chicken Recipe Pinoy

When it comes to comfort food, nothing beats a plate of crispy and flavorful fried chicken. In the Philippines, fried chicken is a staple on every dining table, whether it’s for lunch, dinner, or even as a midnight snack. If you’re looking for the best easy fried chicken recipe Pinoy style, look no further! This recipe is sure to satisfy your cravings and leave you wanting more.

– 1 whole chicken, cut into serving pieces
– 1 cup flour
– 1 teaspoon salt
– 1 teaspoon ground black pepper
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon paprika
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 2 cups vegetable oil, for frying

1. In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, dried oregano, and dried basil. Mix well until all the spices are evenly distributed.
2. Coat each piece of chicken with the flour mixture, making sure to cover all sides. Press the flour mixture onto the chicken to ensure a crispy coating.
3. Heat the vegetable oil in a deep frying pan or pot over medium-high heat. The oil should be about an inch deep.
4. Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches if necessary.
5. Cook the chicken for about 10-12 minutes on each side, or until golden brown and cooked through. Use tongs to flip the chicken pieces halfway through cooking.
6. Once the chicken is cooked, transfer it to a wire rack or a plate lined with paper towels to drain excess oil.
7. Serve the fried chicken hot and crispy, with steamed rice and your favorite dipping sauces.

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Now, let’s move on to some commonly asked questions about this delicious Pinoy-style fried chicken recipe:

Q1: Can I use boneless chicken instead of a whole chicken?
A1: Yes, you can use boneless chicken thighs or chicken wings for this recipe. Just adjust the cooking time accordingly.

Q2: Can I use a different type of oil for frying?
A2: Yes, you can use canola oil, peanut oil, or any other high-heat oil for frying.

Q3: Can I add more spices to the flour mixture?
A3: Absolutely! Feel free to experiment with additional spices like cayenne pepper, chili powder, or even some grated Parmesan cheese for an extra kick.

Q4: How do I make the chicken extra crispy?
A4: Make sure to press the flour mixture onto the chicken firmly before frying. Also, let the coated chicken rest for a few minutes before frying to allow the coating to adhere better.

Q5: Can I bake the chicken instead of frying it?
A5: Yes, you can bake the chicken in a preheated oven at 400°F for about 25-30 minutes, or until it reaches an internal temperature of 165°F.

Q6: Can I use this recipe for chicken nuggets or popcorn chicken?
A6: Yes, the same flour mixture can be used for making chicken nuggets or popcorn chicken. Just cut the chicken into smaller pieces and adjust the cooking time accordingly.

Q7: How long can I store the leftover fried chicken?
A7: Leftover fried chicken can be refrigerated for up to 3 days. To reheat, place it in a preheated oven at 350°F for about 10-15 minutes, or until heated through.

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Q8: Can I freeze the fried chicken?
A8: Yes, you can freeze the fried chicken for up to 1 month. Let it cool completely, then place it in an airtight container or freezer bag before freezing. To reheat, thaw in the refrigerator overnight and then follow the reheating instructions mentioned earlier.

Q9: Can I make this recipe spicy?
A9: If you prefer spicy fried chicken, you can add cayenne pepper or hot sauce to the flour mixture. Adjust the amount according to your desired level of spiciness.

Now that you have all the information you need, it’s time to gather your ingredients and start cooking this mouthwatering Pinoy-style fried chicken. Enjoy!