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Easy Fried Chicken

Filipino-style fried chicken simmered with fish sauce, vinegar, garlic, bay leaves, and pepper, then fried until golden. No flour or breading needed!
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Prep Time 10 minutes
Cook Time 40 minutes
DRYING TIME 1 hour
Total Time 1 hour 50 minutes
Course Main Course
Cuisine Filipino
Calories 390 kcal

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

Calories: 390kcalCarbohydrates: 2gProtein: 34gFat: 27gSaturated Fat: 7gSodium: 900mg
Keyword easy chicken recipe, easy fried chicken, Filipino fried chicken, fish sauce chicken, fried chicken without breading
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