Take a bite and relish the delightful crunch of this golden, crispy, absolutely juicy chicken. Play around with the flavor by trying out different herbs and spices to season the chicken and flour.
Serves 4 Prep Time 20 minutes Cooking Time 20 minutes
8 boneless chicken thighs or
boneless chicken breast halves
(if using breast, pound lightly
using meat mallet to flatten the meat)
1 1/2 tablespoons lemon
or calamansi juice
2 teaspoons salt, divided
2 teaspoons pepper, divided
1 1/4 cups all-purpose flour
1 teaspoon cayenne pepper
1 teaspoon ground oregano
1 egg, beaten
1/4 cup milk
cooking oil or lard for deep-frying
mashed potatoes, to serve (optional)
(Try these: Roasted Garlic Mashed Potatoes or
Truffle Mashed Potatoes, mashed potato recipes)
buttered vegetables, to serve (optional)
(Try Buttered Vegetables with Pecan Nuts
or Buttered Corn, Carrots, and Peas)
For the gravy
2 1/2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1/4 cup warm milk
1 cup warm chicken stock
1 teaspoon liquid seasoning
salt and pepper to taste
1 Season chicken with lemon or calamansi juice, 1 teaspoon salt, and 1 teaspoon pepper.
2 In a medium bowl, combine flour, remaining salt and pepper, cayenne pepper, and oregano. Mix well. In a shallow bowl, mix together beaten egg and milk.
3 Dredge chicken in the flour mix, then dip in egg mixture, then dredge again in the flour mix. Let stand for 1 to 2 minutes.
4 Heat oil or lard in a deep frying pan over medium heat. Deep-fry the chicken a few pieces at a time, about 8 minutes, untilcoating is golden and chicken is cooked through. Serve with gravy, mashed potatoes, and buttered vegetables, if desired.
5 Make the gravy: Melt butter in a saucepan. Add flour and cook for 1 minute until lightly golden. Add warm milk and whisk until smooth. Add stock and continue whisking until thick. Season with liquid seasoning, salt, and pepper. Keep warm until ready to serve.
If you liked this recipe, we also recommend: 10 Ways to Fancify Fried Chicken,
Oven-Fried Chicken, Restaurant-Style Fried Chicken, more fried chicken recipes
Photography by Patrick Martires | Styling by Rachelle Santos | Props from Saizen and Living Well
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