Coming home from school, as soon as I enter the front door the scent of the unmistakable savory perfume of Pritong Manok wafting from the kitchen – the smell of garlic and rendered poultry fat sizzling in a pan. Walking toward the kitchen, the rhythmic crackle-pop of the oil grows louder. There, resting on a paper towel lined plate are the golden-brown pieces of chicken. The skin is shattered in some places revealing the hint of the marinade beneath, while steam rises in lazy curls toward the ceiling.

While fried chicken is a global icon, the Filipino approach – Pritong Manok – has a distinct DNA that sets it apart from its Western cousins. Unlike many styles that rely on thick seasoned breading, Filipino fried chicken often leans on deep, savory marinades.

Ingredients

2.2 lb | 1 kg of chicken broken (thighs and drumsticks)

1 head of garlic peeled and crushed

2 bay leaves

1/4 cup | 60 ml of fish sauce

1/4 cup | 60 ml of calamansi or lemon juice

1 tsp | 2.4 g of whole peppercorns, slightly cracked

3 cups – 1,500 ml of vegetable oil

Preparation

1. In a large bowl, combine garlic, fish sauce, calamansi juice, bay leaves, and peppercorns.
2. Marinate the chicken pieces in the mixture and allow to stand for at least two hours and up to six hours placing the covered bowl in the refrigerator.
3. Remove the chicken and pat every piece completely dry with paper towels (Excess moisture will cause the oil to splatter violently resulting in a boiled rather than crispy skin).
4. Using the cold start method of cooking, place the chicken pieces in a cold pan with just enough oil to cover halfway then turn on the heat. This slowly renders the chicken fat, making the skin extra thin and crunchy.
5. Fry until a mahogany in color frying the chicken for 10-12 minutes, turning occasionally until the skin turns a deep reddish golden-brown color. (Internal temperature measured with an instant read thermometer should be 170°F | 77°C)
6. Remove chicken when done and place on a paper towel lined plate to drain of excess oil.
7. Take the crushed garlic and throw it into the pan to fry up into crispy golden bits that you can scoop out and sprinkle all over the fried chicken.
8. Serve the chicken with a side of fragrant jasmine rice and spiced vinegar dip