Filipino Fried Chicken

Steps

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1. 1
   Rinse the chicken thoroughly under cold water, including the cavity. For safety, also wash and soap down the sink where the chicken was rinsed.
   ▶ ≈0:35
2. 2
   Make shallow slits in the thicker parts of the chicken, particularly at the thighs, to ensure the meat cooks through evenly.
   ▶ ≈0:50
3. 3
   Prepare the marinade by combining calamansi juice, soy sauce, garlic powder, ground black pepper, and fish sauce in a bowl. Mix well.
   ▶ ≈1:19
4. 4
   Place the chicken in the marinade and mix thoroughly to coat all pieces evenly. Let sit for about one hour.
   ▶ ≈1:41
5. 5
   Mix together the all-purpose flour, cornstarch, and smoked paprika (if using). Combine well.
   ▶ ≈1:58
6. 6
   Coat each marinated chicken piece one at a time in the flour mixture, making sure each piece is thoroughly coated on all sides.
   ▶ ≈2:06
7. 7
   Place the breaded chicken pieces on a flat surface and let sit for about 5 minutes to allow the flour mixture to absorb moisture and adhere better to the chicken.
   ▶ ≈2:25
8. 8
   Heat sufficient oil in a pan. Avoid overcrowding the pan so the chicken cooks evenly.
   ▶ ≈2:51
9. 9
   Fry the chicken pieces. After a few minutes, check and flip when one side turns golden brown. Continue frying until both sides are golden and crispy.
   ▶ ≈3:14
10. 10
    Check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F (65°C) for food safety.
    ▶ ≈3:32
11. 11
    Transfer the cooked chicken to a wire rack to drain and cool. Continue frying the remaining chicken pieces.
    ▶ ≈3:42
12. 12
    Turn off the heat and allow all the chicken to cool. The finished dish is crispy on the outside and tender and juicy on the inside. Serve with banana sauce.
    ▶ ≈3:55