Poultry

August 31, 2018
Chicharon Fried Chicken

DIFFICULTY: Easy
Makes 4 to 8 servings
Preparation and cooking time: 45 minutes



Ingredients:

8 pieces chicken legs
2 pieces calamansi, juiced
3/4 tablespoon patis
Pepper, to taste
1 cup flour
Salt, to taste
3 pieces eggs, beaten
3 cups chicharon
Cooking oil, for frying

Dip:
2 tablespoons mayonnaise
1 tablespoon sukang iloko
salt, to taste
Pepper, to taste
Sugar, to taste

Procedure:

1. Marinate chicken with calamansi, patis, and pepper. Cover and set aside for 30 minutes in the refrigerator.
2. Crush chicharon and set aside.
3. In a bowl, season the flour with salt and pepper.
4. Roll the chicken pieces in flour, then egg, then flour again.
5. Heat cooking oil in a pot and fry chicken pieces until crispy, about 10 minutes. Set aside to cool.
6. Re-coat the fried chicken pieces with flour, then egg, then crushed chicharon. Press the chicharon firmly to ensure that they stick.
7. Heat cooking oil in a pot, making sure it’s hotter than the previous frying heat. Fry chicken pieces for about 7 minutes. Set aside.
8. Mix the ingredients for the dip. Serve with the chicharon fried chicken.