Comments on: Fried Chicken

By: Mona

Mona — Wed, 01 Apr 2009 18:40:44 +0000

Does anyone have the recipe for pan fried chicken of Pancake House (Makati)? Thanks!

By: pinky

pinky — Thu, 22 May 2008 16:58:01 +0000

i usually parboil the chicken with onion and salt.then roll it in flour,garlic powder and black pepper,then fry.the skin is so crispy but the inside is tender.yummy!!!

By: rich

rich — Sat, 15 Dec 2007 04:35:55 +0000

hi,i love your chicken recipe and i would like to try that..
but may i know what milk should i use?..evap or the regular milk in the box?..
thanks

By: goodtimer

goodtimer — Mon, 26 Nov 2007 14:30:40 +0000

My in-laws’ filipino-style fried chicken: marinated overnight in calamansi/patis/garlic, fried the next day (no breading pls!). Another style is to marinate chicken breasts in toyo and calamansi (fries to a dark, almost burnt hue). Sawsawan is vinegar with lots of garlic. Eaten with lots of steamed rice.

By: nayna

nayna — Sun, 25 Nov 2007 00:57:40 +0000

i used to only eat fried chicken at home —caused by a rather traumatic bite into raw,bloody fastfood chicken flesh. i’ve since recovered,and can now sit down to chickenjoy/pan fried chicken at Pancake House, no sweat, but i’ll always be partial to home fried chicken–not battered, seasoned only by salt and pepper and served with steaming, hot rice and tomato ketchup on the side ! sarrraap!

By: issh

issh — Fri, 23 Nov 2007 11:27:02 +0000

My husband and I love fried chicken! I usually marinate it overnight in vinegar and calamansi. Then I dredge it with salt, pepper and flour when I’m about to fry. When I want a spicy fried chicken I use that McCormick hot & spicy marinade then include chili powder in the flour mixture. :)

By: Blaise

Blaise — Fri, 23 Nov 2007 05:05:06 +0000

Grabe, I love fried chicken with TOMATO Ketchup (Ketchup must be tomato ketchup like Del Monte, Hunt’s or Heinz) and not Banana ketchup.. Ultimate comfort food.. ;P Yum Yum..

By: Sapatos_Queen

Sapatos_Queen — Fri, 23 Nov 2007 04:44:24 +0000

Marketman I use the same ingredients for my fried chicken wings! I also add chicken salt to the flour-onion-garlic mixture. Yum :-)

By: ykmd

ykmd — Thu, 22 Nov 2007 15:55:36 +0000

Thanks to the people who wrote about the calamansi-patis marinade! I cooked boneless chicken breasts last night and the dish was a huge hit with all. I did experiment and dredged the last batch in flour before frying, and those turned out even better :)

My usual “Pinoy-style” fried chicken – parboil chicken pieces in a mixture of vinegar (I use Datu Puti), water, garlic, cracked peppercorns and salt. Drain and cool, then deep fry plain or dredge in flour before frying…yum!

By: kulasa

kulasa — Thu, 22 Nov 2007 12:44:32 +0000

Thanks Ted. Will try this (at least will let the hubby to it). No kalamsi? I love eating this with ketchup (tomato lang nga) and Worcestershire as well.