I have always loved fried chicken! Who doesn’t? 😛 There are too many versions of fried chicken in this world and this recipe I found in Raymund’s blog (Ang Sarap) is becoming one of our favorites! To me, it’s like Jollibee’s Chicken Joy, Hardees and Shakey’s chicken combined but that may just be me but I tell ‘ya, this is so goooood! We’ve tried it by itself, with Heinz ketchup and onion dip and whatever you dip this in, I bet it will still be fantastic!
I had to change the amount of ingredients I put into this because I am only cooking for my husband and I. 🙂 First, I pierced the chicken pieces with a fork and then placed it in a container. I added 2 beaten eggs and 1/8 cup fish sauce (patis) and marinated the chicken for at least 3 hours. I wanted to marinate it for 6 hours but I really had to start frying because it’s half-time (UST vs. Ateneo elimination round 2) and we need to eat our merienda.
When the marinating time was almost done, I got a container then mixed 2 teaspoons of garlic powder, 2 teaspoons of onion salt (I couldn’t find onion powder), 1/2 cup flour and 1/4 cup cornstarch. I covered the container and shook it like crazy!
I heated up the oil in a pot and when it was ready, I placed a chicken piece in the flour mixture to cover the entire chicken piece with it then shaking off any excess. Depending on the size of your pot and size of chicken pieces, you can cook multiple chicken pieces at one time. I was cooking 6 pieces of chicken wings at a time. I cooked it for about 13 minutes on medium heat. Just repeat the same steps for the next batch. 🙂
I was able to serve this with onion dip on a different day but did not have any photos because we were so excited with the Finals Game 1 Ateneo vs. UST. 😀 This time we had friends over! 🙂 This onion dip is also great with carrot and celery sticks!
Try it and I’m sure you will LOVE it like we do!
Southern Style Fried Chicken
(Prep Time: 10 minutes | Cooking Time: 10-15 minutes* | Marinating Time: at least 3 hours)
- 12 pieces chicken wings, pierced
- 2 eggs, beaten
- 1/8 cup fish sauce
- 2 tsp garlic powder
- 2 tsp onion salt
- 1 tsp pepper
- 1/2 cup flour
- 1/4 cup cornstarch
- pot of oil for deep frying
- Pierce chicken pieces with a fork.
- Combine fish sauce and beaten eggs in a container that’s big enough for all chicken pieces. Marinate for at least 3 hours but preferably, marinate for more than 6 hours.
- Start heating the oil in a pot.
- Combine garlic powder, onion salt, pepper, flour and cornstarch in a container with a cover and shake to combine everything.
- When the oil is almost ready, place a chicken piece in the flour mixture, cover then shake to cover the chicken piece completely. Pat chicken to remove excess flour.
- Deep fry chicken pieces until cooked (about 10-15 minutes, depending on the size and number of pieces in the pot).
- Repeat #5 and #6 until all chicken pieces are cooked.
- Serve while hot.
Onion dip (make ahead):
- 2 Tablespoons butter
- 1 small onion (about 1.5 teaspoons)
- 1 single serving of plain yogurt
- 1/8 teaspoon vinegar
- salt and pepper to taste
- Heat butter in a pan, brown the onion in butter.
- Let the butter and onion cool down.
- In a container, mix yogurt, butter + onion, vinegar, salt and pepper.
- Refrigerate for at least 1 hour but preferably, overnight.
- Serve with carrot/celery sticks or this yummy chicken!