This Baking Ingredient Is What You Need To Make Crispy Fried Chicken

Sprinkle a little bit on the chicken for ultra crisp skin!

IMAGE Max Pixel

The biggest challenge for many people who love fried chicken is how to prepare fried chicken so that it results in the crispiest, crunchiest skin and the tender, juicy, and flavorful meat on the inside. 

The solution to the tender meat on the inside is solved by brining or marinating the chicken before breading it. This can be done in any number of ways! You can brine the chicken in a traditional brine of salt, sugar, and water or marinate the meat Southern-style using a seasoned and spiced buttermilk mixture. Both of these are best when done at least overnight. These two prepping techniques usually result in the most tender, juicy chicken that you will ever bite into. 

The other big challenge is the breading of the chicken. The Southern-style requires a thick coating of a seasoned flour so that the chicken, after draining from a buttermilk marinade, is liberally and generously coated before frying. This flour coating on the chicken, plus the acidic marinade which also tenderizes the meat, ensures that the chicken emerges golden brown and juicy delicious.  


However, what if you don't want to cook a heavily-breaded chicken and want a simpler, Pinoy-style fried chicken where the chicken skin is the super crispy outer layer that you want to bite into?

Pinoy-style fried chicken is the fried chicken Filipinos love because of its super crispy skin!
Photo by Miguel Nacianceno | Styling by Rachelle Santos
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There are a few steps you can do to make that happen. When you make a Filipino-style fried chicken, it usually calls for the chicken to be steamed first. This cooks the chicken through but it also dries out the skin which is what you want when you want the chicken skin to become crispy when you finally fry it. Steaming also softens and begins to render out the chicken fat, too, which will help the chicken stay moist even when fried. 


It's a time-consuming process that works! However, if you don't have the time to cook it twice, you can do something overnight that doesn't require much work other than letting time and the refrigerator do its thing. Here's a fried chicken cooking tip to try the next time you want to make an easy Pinoy-style fried chicken: sprinkle baking powder on the chicken skin. 

You might be skeptical so you might need to test this out yourself. The trick is this: the baking powder has baking soda and a powdered acid to develop the bubbles that make your cake rise when placed in the hot oven. This bubbling power is also responsible for making the chicken super crispy! 

To try this technique out, here's what you do:

  1. 1. Cut up and pat dry about 1 kilo chicken pieces for fried chicken. 
  2. 2. Mix 1 teaspoon baking powder with 1 teaspoon salt. Season chicken with this mixture and toss to combine thoroughly. 
  3. 3. Set aside overnight or for at least 15 minutes. Meanwhile, heat enough oil for frying.  
  4. 4. Fry chicken as recipe instructs.  

The seasoning of the chicken doesn't have to change, so whatever seasoning you like adding to your fried chicken, you can still do it. Just add this extra ingredient to ensure it becomes as crispy as it can be.   



Thinking about what to cook next? Join our Facebook group, Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!

Got your own version of the classic dishes? Pa-share naman! Get your recipe published on by submitting your recipe here!

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