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Filipino-Style Crispy Fried Chicken

By Lolo Berting · October 6, 2026
Filipino-Style Crispy Fried Chicken

Filipino-Style Crispy Fried Chicken

Contents

Filipino-style crispy fried chicken delivers juicy, tender meat beneath a shatteringly crunchy, craggy crust. The secret combines a seasoned buttermilk brine, a light batter, a final flour dredge, and a double-fry technique—adapted from multiple tested sources—to ensure the coating stays crisp long after frying.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 9 hours (includes at least 4 hours brining)
Servings: 6

Ingredients

Instructions

  1. Prepare the buttermilk brine: In a large bowl, whisk together buttermilk, Cajun seasoning, pickle juice, hot sauce, and salt. Set aside ¾ cup of the brine for the batter.

  2. Brine the chicken: Place chicken pieces in a gallon‑size resealable bag. Pour the remaining brine over the chicken. Seal the bag, pressing out excess air, and toss to coat. Lay the bag flat in the refrigerator. Let marinate at least 4 hours, or up to 24 hours for best flavor and tenderness.

  3. Make the batter: In a large bowl, whisk together cornstarch, flour, and Cajun seasoning. In a small bowl, whisk egg whites, vodka, and the reserved ¾ cup buttermilk brine. Pour the wet mixture into the dry ingredients and gently whisk until just combined—a few small lumps are fine.

  4. Prepare the flour dredge: Place one large paper lunch bag inside another (or use a large container with a lid). Add flour, cornstarch, and salt, then whisk or shake to combine.

  5. Coat the chicken: Remove chicken from brine and pat thoroughly dry with paper towels. One piece at a time, dip the chicken into the batter, allowing excess to drip off. Drop the dipped piece into the paper bag with the flour dredge, close the bag, and shake until evenly coated. Transfer to a wire rack set over a baking sheet.

  6. First fry: Pour oil into a large Dutch oven to a depth of 3 inches. Heat over medium heat until a deep‑fry thermometer reads 325°F (163°C). Working with 2–3 pieces at a time (do not overcrowd), carefully lower chicken into the oil. Adjust heat to maintain oil temperature between 290°F and 300°F. Fry until golden brown and the internal temperature reaches 165°F (74°C) at the thickest part: about 10 minutes for white meat (breasts, wings) and 13 minutes for dark meat (thighs, drumsticks). Transfer to a clean wire rack. Let rest 15 minutes.

  7. Second fry (double‑fry): Heat the oil again until it reaches 350°F (177°C). Fry the chicken in batches for 3–4 minutes, until the crust is deep golden brown and extra crispy. Drain on the wire rack.

  8. Serve: Let chicken cool for at least 10 minutes before serving. Optionally sprinkle with flaky sea salt.

Recipe Tips & Notes

Comparison of Brining Methods

Some fried chicken recipes skip the buttermilk brine for a quicker approach. The table below contrasts the two main methods found in the sources.

MethodTypical TimeTexture & FlavorNotes
Buttermilk brine + double‑fry4–24 hours brining + 2 frying stagesUltra‑tender meat; very crisp, long‑lasting crustRecommended by Delish and Preppy Kitchen for “shattering” crunch
Dry‑salt seasoning + single fry30 minutes salting + one fry (12–15 min)Good crust, slightly less tender; coating may soften fasterUsed by Taste of Home and The Kitchn for a faster, simpler recipe

Conflict note: Sources disagree on whether brining is necessary. Delish and Preppy Kitchen insist on at least 4 hours of buttermilk brining for best results, while Taste of Home seasons the chicken only with salt and fries it immediately. The Kitchn uses a 30‑minute salt rest (or overnight) but no liquid brine. Choose based on time available.

Frequently Asked Questions

Can I use all‑purpose flour only, without cornstarch?
Several sources recommend replacing up to one‑quarter of the flour with cornstarch for extra crispness. Using only flour will still work, but the crust will be less shatter‑crisp.

What if I don’t have Cajun seasoning?
Make your own with paprika, garlic powder, onion powder, cayenne, black pepper, and dried thyme. You can also use any bold seasoning blend; the key is a mix of salt, heat, and herbs.

Why do I need a double fry?
The first fry cooks the chicken; the second fry at higher heat crisps the coating again after it softens during resting. If you skip the second fry, the crust may become soggy within minutes.

Can I use an air fryer instead?
Yes, but the texture will differ. Air‑frying produces a crisp crust, but it won’t achieve the same deep‑fried crunch or even browning. Follow an air‑fryer specific recipe for best results.

How do I know when the chicken is done?
Use an instant‑read thermometer inserted into the thickest part of the meat without touching bone. The USDA safe minimum is 165°F (74°C). The juices should run clear when pierced.

Can I make this gluten‑free?
Substitute all‑purpose flour with a 1:1 gluten‑free blend that contains rice flour or oat flour. Cornstarch is naturally gluten‑free. Note that the crust may be slightly less cohesive.

Sources