Name: Chicharon Fried Chicken
Yield: 8
Ingredients: 8 pcs chicken legs; 2 pcs calamansi; ¾ tbsp patis; salt and pepper; 1 cup flour; 3 pcs eggs; 3 cups chicharon; cooking oil; 2 tbsp mayonnaise; 1 tbsp sukang iloko; salt and pepper; sugar

Marinate chicken with calamansi, patis, and pepper. Cover and set aside for 30 minutes in the refrigerator.

Crush chicharon and set it aside. In a bowl, season the flour with salt and pepper. Roll the chicken pieces in flour, then egg, then flour again.

Heat cooking oil in a pot and fry chicken pieces until crispy, about 10 minutes. Set aside to cool.

Re-coat the fried chicken pieces with flour, then egg, then crushed chicharon. Press the chicharon firmly to ensure that they stick.

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.

Mix the ingredients for the dip. Serve with chicharon fried chicken.