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Chicharon Fried Chicken

Yields8 ServingsTotal Time45 mins

Extra crunchy fried chicken breaded with chicharon!

 8 pcs chicken legs
 2 pcs calamansijuiced
 ¾ tbsp patis
 salt and pepperto taste
 1 cup flour
 3 pcs eggsbeaten
 3 cups chicharon
 cooking oilfor frying
Dip
 2 tbsp mayonnaise
 1 tbsp sukang iloko
 salt and pepperto taste
 sugarto taste
1

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

2

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.

3

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

4

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

5

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.

6

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

Nutrition Facts

Servings 0