Easy Fried Chicken Recipe – Filipino-Style Crispy Chicken Without Breading
If you love fried chicken but don’t enjoy preparing a messy breading station, this Easy Fried Chicken Recipe is worth trying! It uses a simple Filipino-style method: simmer chicken leg quarters with fish sauce, vinegar, garlic, bay leaves, and pepper, then fry them until golden.
Easy Fried Chicken
Equipment
- Wide, heavy-bottomed pan with lid
- Tongs
- Plate or wire rack for drying
- Deep frying pan or pot
- Slotted spoon or kitchen strainer
- Paper towels or wire rack
- Food thermometer
Ingredients
- 1 kilo chicken leg quarters
- ¼ cup fish sauce
- ⅓ cup vinegar
- 3 bay leaves
- 5 cloves garlic pounded
- ½ teaspoon ground black pepper
- Oil for deep-frying
Instructions
- Arrange the chicken leg quarters in a wide pan. Add the fish sauce, vinegar, pounded garlic, ground black pepper, and bay leaves.
- Cover and simmer for 10 minutes. Turn the chicken pieces, cover again, and simmer for another 10 minutes. Check that the thickest part reaches 165°F (74°C), adding time if needed.
- Turn off the heat and transfer the chicken to a plate or wire rack. Let excess liquid drain and air-dry for at least 1 hour, keeping food safety in mind. Refrigerate if the drying period will exceed 2 hours at room temperature.
- Heat enough oil for deep-frying in a heavy pan over medium heat. Aim for approximately 350°F (175°C), if using a thermometer.
- Carefully fry the chicken in batches until golden brown and crisp. Check that each piece reaches an internal temperature of 165°F (74°C).
- Transfer to a wire rack or strainer to drain excess oil. Serve hot with gravy, your favorite dip, and steamed rice.
- Arrange the chicken leg quarters in a wide pan. Add the fish sauce, vinegar, pounded garlic, ground black pepper, and bay leaves.
- Cover and simmer for 10 minutes. Turn the chicken pieces, cover again, and simmer for another 10 minutes. Check that the thickest part reaches 165°F (74°C), adding time if needed.
- Turn off the heat and transfer the chicken to a plate or wire rack. Let excess liquid drain and air-dry for at least 1 hour, keeping food safety in mind. Refrigerate if the drying period will exceed 2 hours at room temperature.
- Heat enough oil for deep-frying in a heavy pan over medium heat. Aim for approximately 350°F (175°C), if using a thermometer.
- Carefully fry the chicken in batches until golden brown and crisp. Check that each piece reaches an internal temperature of 165°F (74°C).
- Transfer to a wire rack or strainer to drain excess oil. Serve hot with gravy, your favorite dip, and steamed rice.
Notes
- Chicken leg quarters are recommended for their flavorful meat and skin, but drumsticks or thighs may also be used.
- Fish sauce brands differ in saltiness. Adjust the amount to your taste.
- Dry the chicken thoroughly before frying to reduce splattering and help the skin crisp.
- Fry in batches so the oil temperature does not drop too much.
- Use a food thermometer to confirm that the thickest part of each piece reaches 165°F (74°C).
- For make-ahead preparation, refrigerate the simmered chicken promptly and fry it when ready to serve.
- Serve immediately for the best crispy texture.
Nutrition
The result is flavorful chicken with deliciously crisp skin and juicy meat inside. There’s no need for flour, eggs or breadcrumbs. The secret is seasoning the chicken before frying and allowing it to dry properly.
Serve it with hot rice and your favorite gravy for a satisfying family meal. It’s an easy recipe to prepare whenever you’re craving homemade fried chicken without the extra preparation and cleanup.
Watch how to Cook Easy Fried Chicken
What Is Easy Fried Chicken?
Easy Fried Chicken is a no-breading fried chicken recipe inspired by familiar Filipino flavors. Instead of coating raw chicken in flour or breadcrumbs, the chicken is first simmered in fish sauce, vinegar, garlic, bay leaves, and black pepper.
After simmering, the chicken is drained and allowed to dry before being fried in hot oil. This method seasons the meat while keeping preparation simple.
Chicken leg quarters are ideal because they contain both thigh and drumstick meat. These cuts are flavorful and tend to stay juicy when cooked properly. Their skin also becomes deliciously crisp when dried before frying.
Unlike traditional flour-coated fried chicken, this recipe does not have a thick breading. Its appeal comes from the savory meat and golden, crispy skin.
Why You’ll Love This Recipe
No breading required. Skip the flour, eggs, cornstarch, and breadcrumbs. The chicken gets its flavor from the simmering liquid, making preparation and cleanup easier.
Filipino-inspired flavors. Fish sauce gives the chicken a savory taste, while vinegar adds a gentle tang. Garlic, bay leaves, and pepper complete the delicious aroma.
Simple ingredients. You only need a few everyday ingredients commonly found in Filipino kitchens.
Crispy and flavorful. Drying the chicken before frying helps the skin brown nicely. The simmering step also gives the meat plenty of flavor.
Perfect with rice. Serve it with freshly cooked rice, gravy, banana ketchup, or your favorite dipping sauce for a comforting meal.
Ingredients
You only need a handful of ingredients to make this easy fried chicken recipe.
- 1 kilo chicken leg quarters – Choose pieces that are close in size so they cook evenly.
- ¼ cup fish sauce – Adds saltiness and savory flavor. Adjust according to your preferred taste.
- ⅓ cup vinegar – Gives the chicken a gentle tang.
- 2 to 3 bay leaves – Add a subtle herbal aroma.
- 5 cloves garlic, pounded – Pounding releases the garlic’s flavor.
- ½ teaspoon ground black pepper – Adds mild warmth.
- Oil for deep-frying – Use enough oil to fry the chicken safely.
There is no flour or breading mixture in this recipe. The chicken gets its flavor from the seasonings used during simmering.
How to Cook Easy Fried Chicken
This recipe has three main stages: simmering, drying, and frying. Allow enough time for the chicken to dry before placing it in hot oil.
1. Season the Chicken
Arrange the chicken leg quarters in a wide, heavy-bottomed pan. Add the fish sauce, vinegar, pounded garlic, ground black pepper, and bay leaves.
Turn the chicken pieces to coat them with the seasonings. Arrange them in a single layer as much as possible.
2. Simmer the Chicken
Cover the pan and simmer for 10 minutes. Carefully flip the chicken pieces, cover again, and simmer for another 10 minutes.
Keep the heat at a gentle simmer. The fish sauce, vinegar, garlic, bay leaves, and pepper will season the chicken as it cooks.
The cooking time is only a guide because chicken pieces vary in size. Check the thickest part of the largest piece with a food thermometer. Chicken must reach an internal temperature of 165°F (74°C) to be safe to eat. Continue cooking if needed.
3. Transfer and Air-Dry
Turn off the heat and transfer the chicken to a plate or wire rack. Allow excess cooking liquid to drain.
Let the chicken air-dry for at least one hour. Keep it protected from insects, dust, and kitchen splashes. For food safety, do not leave cooked chicken at room temperature for more than two hours total, or one hour when the temperature is above 90°F (32°C). If more drying time is needed, refrigerate the chicken on a rack.
Drying is important because excess moisture can cause hot oil to splatter and prevent the skin from crisping properly.
4. Heat the Oil
Pour enough oil into a deep, heavy pan for frying. Leave plenty of space at the top to prevent overflowing when the chicken is added.
Heat the oil over medium heat. If you have a thermometer, aim for approximately 350°F (175°C).
Make sure the chicken surface is dry before frying. Carefully lower each piece into the oil to avoid splashing.
5. Fry Until Golden Brown
Fry the chicken, turning as needed, until the skin becomes golden brown and crisp.
Avoid overcrowding the pan. Frying too many pieces at once can lower the oil temperature and cause uneven browning.
Although the chicken has already been simmered, check that each piece reaches an internal temperature of 165°F (74°C). If the skin browns too quickly before the inside is fully heated, reduce the heat and continue cooking carefully.
6. Drain and Serve
Transfer the fried chicken to a wire rack or strainer to drain excess oil. You can also use a plate lined with paper towels.
Arrange the chicken on a serving plate and serve while hot. Pair it with steamed rice, gravy, or your favorite dipping sauce. Enjoy!
Tips for the Best Fried Chicken
Choose similar-sized chicken pieces. This helps the chicken cook more evenly. Larger quarters may need additional cooking time.
Dry the chicken properly. Removing surface moisture helps reduce oil splatters and encourages crisp, golden skin.
Avoid overcrowding the pan. Fry in batches to maintain the oil temperature and allow each piece to brown evenly.
Use a thermometer. Golden skin does not always mean the chicken is fully cooked. Check the thickest part, away from the bone, and make sure it reaches 165°F (74°C).
Adjust the fish sauce. Different brands have different levels of saltiness. Reduce the amount slightly if you prefer a milder flavor.
Drain on a rack. Air circulation helps keep the skin crisp. Avoid stacking the chicken while it is hot.
Can I Use Other Chicken Cuts?
Yes! You can use chicken drumsticks, thighs, or wings. Smaller pieces may cook faster, so check them individually and adjust the cooking time.
Boneless chicken can also work, but it cooks more quickly and may dry out if overcooked. Whatever cut you choose, make sure it reaches the safe internal temperature of 165°F (74°C).
How to Store Leftovers
Allow leftover chicken to cool briefly, then place it in an airtight container and refrigerate within two hours of cooking. It can be stored in the refrigerator for three to four days.
For longer storage, freeze the cooled chicken in a freezer-safe container. Thaw it in the refrigerator before reheating.
To bring back some crispiness, reheat the chicken in an oven or air fryer until heated thoroughly. A microwave is convenient, but it may soften the skin.
What to Serve with Easy Fried Chicken
A plate of hot steamed rice is the perfect partner for this savory chicken. Add gravy for a classic fried chicken meal, or serve banana ketchup or a simple vinegar dip on the side.
For a complete Filipino-style lunch, pair it with sautéed vegetables, chopsuey, or ensaladang talong. You can also serve a warm bowl of soup. Since the chicken is already flavorful, simple side dishes are all you need.
Frequently Asked Questions
Do I need flour or breadcrumbs?
No. This recipe does not use flour, cornstarch, eggs, or breadcrumbs. The chicken is seasoned while simmering and fried after drying.
Why simmer the chicken before frying?
Simmering seasons and partially cooks the chicken before frying. Frying gives the skin its golden color and crisp texture. Always check the internal temperature to confirm that it is fully cooked.
Can I skip the drying step?
Drying is recommended because it removes surface moisture, reduces splattering, and helps the skin crisp. If you’re short on time, pat the chicken thoroughly with paper towels, although the result may be less crispy.
Can I prepare the chicken ahead?
Yes. Simmer the chicken, cool it promptly, and refrigerate it. Dry the surface if needed, then fry when you’re ready to serve.
What dipping sauce goes well with it?
Gravy is a classic choice. Banana ketchup, sweet chili sauce, and spiced vinegar also pair nicely with the savory garlic flavor.
Conclusion
This Easy Fried Chicken Recipe proves that delicious homemade fried chicken does not need complicated breading or a long list of ingredients. Simmering chicken leg quarters with fish sauce, vinegar, garlic, bay leaves, and pepper gives the meat a delicious Filipino-style flavor.
After drying, fry the chicken until the skin is beautifully golden and crisp. Serve it hot with rice and your favorite dipping sauce for a simple, satisfying family meal. It’s an easy recipe worth keeping in your collection!
EASY FRIED CHICKEN RECIPE (TAGALOG)
MGA SANGKAP:
- 1 kilo chicken leg quarters
- 1/4 tasang patis
- 1/3 tasang suka
- 2-3 piraso ng bay leaf
- 5 butil ng bawang (dinurog ng bahagya)
- 1/2 kutsaritang durog na paminta
- mantika
PAANO LUTUIN:
- Magpainit ng kawali gamit ang mababang apoy. Ilagay ang chicken leg quarters. Sunod na ilagay ang patis, suka, bawang, durog na paminta at pinira-pirasong bay leaves.
- Takpan ang kawali at hayaan maluto ang chicken ng 10 minuto. Baliktarin ang mga piraso ng chicken para maluto ang kabilang side nito at hayaang maluto ng 10 pang minuto.
- Alisin ang mga piraso ng chicken sa kawali at ilipat sa isang pinggan. I-air dry ito ng isang oras.
- Magpainit ng mantika sa kawali gamit ang katamtamang apoy. Iprito ang piraso ng chicken hanggang maging golden brown ang parehong gilid. Ilagay ang mga ito sa strainer para tumulo ang sobrang mantika.
- Ilagay sa pinggan at samahan ng gravy at mainit na kanin. Enjoy!
