Fried Chicken (Pritong Manok)

This is Fried Chicken (Pritong Manok). Fried chicken can be cooked in so many ways in all the different cultures around the world. It may be breaded, coated with flour/batter or naked (no breading). Marinated in all sorts of herbs, spices and sauces. The version cooked in my house as I grew up in the Philippines had its own particular variation, with no breading. Below is a simple but tasty recipe for frying chicken, Filipino style. Enjoy this recipe from all of us at Filipino Chow.


  • 1 whole chicken, cut into serving pieces
  • 1 cup of soy sauce
  • 5 cloves of garlic, minced
  • 1/4 cup of calamansi juice
  • salt and pepper to taste
  • cooking oil


  1. Place the chicken in a pot or large bowl.
  2. Add the soy sauce, minced garlic, lemon juice, salt and pepper to the bowl then mix it evenly with the chicken.
  3. Put the chicken in the refrigerator to marinate for at least 30 minutes before cooking.
  4. Heat about 2 inches of cooking oil over medium heat in a medium-size frying pan or pot.
  5. Remove the chicken from th refrigerator when the oil is hot enough to start cooking (about 370 degrees F if you're using an oil thermometer).
  6. Carefully place 2 or 3 pieces of chicken in the hot oil using tongs.
  7. Turn each piece of chicken over every minute or two to cook each side.
  8. Remove each piece of chicken when the skin turns a nice golden brown.
  9. Poke the meaty parts of the chicken down to the bone using a small knife. If the juice that runs out is pink in color, put the chicken back in the oil to fry a little bit longer then check again until the juice runs clear.
  10. Place the finished chicken on a plate covered with paper towels to absorb any excess oil.
  11. Repeat steps 6 through 10 with the remaining uncooked chicken.
  12. Serve hot with rice or your choice of sides.

You can substitute lemon juice in place of the calamansi juice for the chicken marinade if calamansi is not readily available.


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