Fried chicken inasal takes the bold, tangy marinade of Bacolod’s famous chicken inasal—a blend of calamansi, vinegar, lemongrass, and annatto—and gives it a crispy, golden crust. Instead of grilling over charcoal, the chicken is fried, which locks in the juices and delivers that signature savory-sour flavor in every bite. This version is a practical, weeknight-friendly way to enjoy the taste of Filipino street food without firing up the grill.
Ingredients
- 8 chicken leg quarters (about 3 lb / 1.4 kg), separated into drumsticks and thighs
- 1 cup (240 ml) calamansi juice (or ¾ cup / 180 ml lemon juice + ¼ cup / 60 ml lime juice)
- ½ cup (120 ml) cane vinegar (or white vinegar)
- ¼ cup (60 ml) soy sauce
- 2 tablespoons (25 g) brown sugar
- 6 cloves garlic, minced
- 2 stalks lemongrass, bottom 4 inches bruised and chopped
- 1 tablespoon (15 ml) annatto oil (or 1 teaspoon annatto powder dissolved in 1 tablespoon warm oil)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 cups (240 g) all-purpose flour
- 1 tablespoon (8 g) garlic powder
- 1 teaspoon (2 g) paprika
- 2 large eggs
- 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice, rested 5 minutes)
- Vegetable oil, for frying (about 4 cups / 1 L)
Instructions
- Make the marinade: In a large bowl or zip-top bag, combine calamansi juice, vinegar, soy sauce, brown sugar, garlic, lemongrass, annatto oil, black pepper, and salt. Whisk until the sugar dissolves.
- Marinate the chicken: Add the chicken pieces, turning to coat. Cover and refrigerate for at least 4 hours, or up to 12 hours for deeper flavor. The acid in the marinade will tenderize the meat, but don’t exceed 12 hours or the texture may become mushy.
- Set up the dredging station: In a shallow dish, whisk together flour, garlic powder, and paprika. In a second dish, beat the eggs with the buttermilk.
- Dredge the chicken: Remove the chicken from the marinade, letting excess drip off. Pat each piece dry with paper towels (this helps the coating stick). Dip each piece into the flour mixture, then into the egg mixture, then back into the flour. Shake off excess and place on a wire rack.
- Preheat the oil: In a large, heavy-bottomed pot or Dutch oven, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to maintain the temperature.
- Fry in batches: Carefully lower 3-4 pieces into the hot oil, skin side down. Do not overcrowd. Fry for 12-14 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C) as measured by a food thermometer (USDA FSIS safe minimum for poultry).
- Drain and rest: Transfer the fried chicken to a wire rack set over a baking sheet. Let rest for 5 minutes before serving (this keeps the crust crisp).
Tips
- Don’t skip drying the chicken: After marinating, patting the chicken dry is crucial. Excess moisture will cause the flour to turn into a paste, producing a soggy crust.
- Maintain oil temperature: If the oil is too hot, the outside will burn before the inside cooks. Too cool, and the chicken will absorb oil and become greasy. Use a thermometer and adjust the heat between batches.
- Substitute for calamansi: If you can’t find calamansi, use a 3:1 mix of lemon and lime juice. It won’t have the exact floral note, but the tartness will be similar.
- Make it ahead: You can marinate the chicken overnight, and even bread it a few hours ahead. Keep the breaded chicken refrigerated on a wire rack until ready to fry.
Serving Suggestions
Serve the fried chicken inasal with steamed jasmine rice, a side of pickled green papaya (atchara), and a dipping sauce of vinegar with crushed garlic and a pinch of salt. For a more traditional meal, add a bowl of sinigang or a simple cucumber salad to cut through the richness.
Variations
- Spicy: Add 2-3 chopped bird’s eye chilies (siling labuyo) to the marinade for a fiery kick.
- Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour, and ensure your soy sauce is tamari.
- Air-fryer: After breading, spray the chicken with oil and air-fry at 375°F (190°C) for 25-30 minutes, flipping halfway, until golden and cooked through to 165°F (74°C).
Storage and Reheating
Refrigerate leftover fried chicken in an airtight container for up to 3-4 days. For best results, reheat in a 375°F (190°C) oven or air fryer for 8-10 minutes until the crust is crisp and the internal temperature reaches 165°F (74°C). Avoid microwaving, as it will make the breading soggy.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breast meat will cook faster and dry out more easily. Reduce frying time to 10-12 minutes and check the temperature early.
What if I don’t have annatto oil? You can substitute with 1 teaspoon of paprika mixed into the flour, or simply omit it—the color will be less red, but the flavor will still be good.
Can I grill this instead of frying? Absolutely. The marinade is the same as traditional inasal. Grill over medium-high heat for 6-8 minutes per side, basting with the marinade, until cooked through to 165°F (74°C).
Why is my coating falling off? This usually happens if the chicken is too wet when dredged, or if you skip the resting time before frying. Pat dry thoroughly and let the breaded chicken sit for 10-15 minutes on a rack before frying.
Can I use boneless chicken? Yes, use boneless thighs or breasts. Adjust frying time to 8-10 minutes, and always check the internal temperature.
Is the marinade safe to reuse? No. Discard any leftover marinade that has touched raw chicken. If you want to baste or dip, set aside a portion before adding the chicken.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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