August 31, 2018
Chicharon Fried Chicken

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


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

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


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.