Filipino Fried Chicken (Pritong Manok) Recipe

Similar Filipino recipes: Chicken & Poultry Recipes


All-American fried chicken is easily made into a Filipino dish by the infusion of a piquant adobo marinade that flavors the meat instead of relying on a heavily seasoned batter. The reliable three-step breading of flour, egg wash and jalapeno Panko breadcrumbs really sealed in the adobo flavors and gives the chicken a light exterior crunch. My preference for using chicken breast in this dish is not the Filipino standard. Legs, thighs, and wings are always more flavorful and desired by Filipinos over the bland breast meat. However, I love the versatility of breast meat that fits nicely into a modern, hectic schedule. Slices chicken over a Caesar salad, cut it into fingers for your kids, or sandwich it between a crusty roll for a quick, mouthwatering lunch.

Yield: Serves Four

Ingredients
2 pounds boneless chicken breast, skin removed

Marinade
one quarter cup soy sauce.
Three cloves garlic, minced
1/2 teaspoon peeled and minced fresh ginger
one conventional lime or calamansi, zest and juice.
1 tablespoon vinegar
1/4 teaspoon freshly ground black pepper

Breading
3 cups oil, for frying
1 cup all-purpose flour
2 cups Panko breadcrumbs.
Two large eggs, beaten

How to Cook.

Marinate the chicken
make the marinade. By combining the soy sauce, garlic, ginger, lime zest and juice, vinegar, and pepper and a shallow glass or ceramic dish. Lay the chicken breasts in the dish and marinate for one hour, turning the brass over after 30 min..

Bread and Fry the chicken
heat the oil to 350° in a large pot or deep sauté pan. Prepare the breading by gathering separate bowls of flour, breadcrumbs, and beaten egg. Dip the chicken breast in the flour and shake to remove any excess. Dip the chicken and egg, then into the breadcrumbs so that it is fully coated. Place in the hot oil and continue breading and cooking the remaining chicken breast. Do not overcrowd your pan.
Cook the chicken 5 to 7 min. per side until the coating is Golden Brown and the chicken is cooked through. A meat thermometer inserted into the bread should read 160°. Place the chicken on a serving plate lined with paper towels.

Serve while hot to hungry guests!

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