🍗 Filipino Fried Chicken with Egg Batter (Crispy & Juicy)
✨ A Cozy Filipino Kitchen Story
There’s something so comforting about the smell of fried chicken sizzling in the kitchen. Growing up, Filipino fried chicken wasn’t just food — it was a celebration. Whether it was a simple Sunday lunch or a special family gathering, this crispy, golden chicken always found its way to the center of the table.
What makes this version extra special is the egg batter technique — a simple step that creates a light, airy crispiness while keeping the chicken incredibly juicy inside. Paired with garlic, soy sauce, and a hint of calamansi, every bite brings that familiar Filipino flavor we all love.
⏱️ Recipe Details
- Prep Time: 20 minutes (+ 1 hour marinating)
- Cooking Time: 20–25 minutes
- Total Time: 1 hour 45 minutes
- Servings: 4–6 servings
🛒 Ingredients
For the Chicken:
- 2 lbs chicken (drumsticks, thighs, or mixed cuts)
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tbsp calamansi juice (or lemon juice)
- 1 tsp salt
- 1/2 tsp black pepper
For the Egg Batter:
- 2 eggs
- 1/4 cup milk (optional, for extra tenderness)
- 1/2 tsp salt
- 1/2 tsp pepper
For Coating:
- 1 cup all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
For Frying:
- Oil
Step 1: Marinate the Chicken
In a bowl, combine chicken, garlic, soy sauce, calamansi juice, salt, and pepper.
Marinate for at least 1 hour (overnight is best for deeper flavor).
Step 2: Prepare Egg Batter
In another bowl, whisk eggs, milk, salt, and pepper until smooth.
Step 3: Coat the Chicken
Dip each piece of chicken into the egg batter, then dredge in the flour-cornstarch mixture.
Press gently to coat evenly.
Step 4: Heat the Oil
Heat oil in a deep pan over medium heat (about 350°F).
Step 5: Fry Until Golden
Fry chicken for 12–15 minutes per side until golden brown and fully cooked.
Step 6: Drain & Serve
Place on paper towels to remove excess oil. Serve hot and crispy!
🍽️ Ingredient Notes
- Calamansi gives authentic Filipino flavor — lemon works as a substitute
- Cornstarch is key for crispiness
- Egg batter helps the coating stick and creates a light crunch
🧊 Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat in an air fryer or oven for best crispiness
- Avoid microwaving to prevent sogginess
🔄 Substitutions
- No calamansi? → Use lemon or vinegar
- No cornstarch? → Use all flour (less crispy)
- Dairy-free? → Skip milk in egg batter
🥗 Nutrition Notes (Approximate)
Per serving:
- Calories: 350–450
- Protein: 25–30g
- Fat: 20g
- Carbs: 15–20g
❓ FAQs
Why use egg batter before flour?
It helps the coating stick better and creates a crisp, slightly airy texture.
How do I know when chicken is done?
Internal temperature should reach 165°F.
Can I air fry this?
Yes! Spray lightly with oil and air fry at 375°F for 20–25 minutes.
💡 Tips for Best Results
- Let coated chicken rest 5–10 minutes before frying
- Don’t overcrowd the pan
- Maintain oil temperature for even cooking
🌶️ Variations
- Spicy version: Add chili powder or cayenne
- Garlic version: Add garlic powder to coating
- Sweet style: Serve with banana ketchup
🖨️ Printable Recipe Card
Filipino Fried Chicken with Egg Batter
- Prep: 20 mins (+1 hr marinate)
- Cook: 25 mins
- Total: 1 hr 45 mins
Instructions:
- Marinate chicken
- Prepare egg batter
- Coat chicken
- Fry until golden
- Drain and serve
❤️ Final Thoughts
This Filipino fried chicken is more than just a recipe — it’s a taste of home. Crispy on the outside, juicy on the inside, and full of comforting flavors, it’s the kind of dish that brings everyone together around the table.
Try it once, and it might just become your new family favorite 💛
