Filipino🥩 Meat

Filipino-Style Super Crispy Fried Chicken with Easy Gravy

Name: Filipino-Style Super Crispy Fried Chicken with Easy Gravy
Total time: 1 h 15 min
Cuisine: Filipino
Ingredients: 1 whole chicken; 3 tsp salt; 2 tsp garlic powder; ¾ cups all-purpose flour; ¼ cups cornstarch; 2 tsp garlic powder; ¼ tsp ground black pepper; 1 tsp paprika; 1 tsp salt; ~2 eggs; 140 ml evaporated filled milk; 470 ml water; 1 beef cube; 1 tbsp soy sauce; 1 tbsp cornstarch; to taste ground pepper

⏱ 75 min

Two Filipino-style fried chicken recipes topped with a quick and nutritious evaporated-milk-based gravy. One version is steamed first then fried for classic Filipino texture; the other is breaded for extra crispiness. The five-minute gravy made with evaporated milk, beef cube, and soy sauce is simple and delicious.

Adapted from a video by Panlasang Pinoy

Super Crispy Fried Chicken and Filipino Style and Easy Gravy Recipe

Watch on YouTube

Ingredients

whole chicken1
saltfor rubbing the chicken3 tsp
garlic powderfor rubbing the chicken2 tsp
all-purpose flourfor breaded version¾ cups
cornstarchfor breaded version and gravy¼ cups
garlic powderfor breading mixture2 tsp

Steps

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1
Butterfly the chicken by cutting along the back and opening it flat into two halves for both cooking methods.
2
Mix salt and garlic powder together, then rub generously on both sides of the chicken and let sit for 5 minutes to season.
3
Steam the first chicken: place crumpled foil and a wire rack in a steamer pot, lay the chicken on top, steam until cooked through, then transfer to a cooling rack. Use a fan to dry the skin before frying.
4
Prepare the breading mixture by combining all-purpose flour, cornstarch, garlic powder, ground black pepper, paprika, and salt in a bowl.
5
Dip the second chicken in the breading mixture, making sure all parts including inside and outside are well coated, then shake gently to remove excess.
6
Transfer the breaded chicken to a mixture of beaten egg and evaporated milk, then return it to the breading mixture to ensure the coating adheres well. Set aside while the other chicken cools and the coating absorbs moisture.
7
Heat oil in a pot until hot. Place the steamed chicken skin-side down, cover with a lid to prevent spattering, and fry until golden. Carefully flip and continue frying until both sides are golden brown and the oil stops bubbling vigorously, indicating doneness.
8
Fry the breaded chicken in the same oil. The coating helps keep the oil calmer with less splattering. Fry until both sides are golden and crispy, then remove and let cool while oil drips off.
9
Make the gravy: combine water, evaporated milk, beef cube, soy sauce, and cornstarch in a pot and mix well without heat.
10
Turn on the heat and cook while stirring continuously. The gravy will thicken gradually over about 5 minutes. Adjust the thickness to your preference and finish with ground pepper to taste.
11
Let the gravy cool slightly, then plate both versions of the fried chicken with the gravy and serve with rice.

Filipino-Style Super Crispy Fried Chicken with Easy Gravy

Ingredients

Steps

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