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How to Fry Chicken With Less Oil: Filipino-Style

As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.

Filipino-Style Fried Chicken With Less Oil

Filipino-Style Fried Chicken With Less Oil

Fried Chicken With a Filipino Influence

Fried chicken is popular all over the world, including in the Philippines. It was my favorite dish as a child, and it still is today. I've added a Filipino twist to this American recipe by using some local ingredients. You can find these ingredients in your local Asian market.

Cook Time

Prep timeCook timeReady inYields

10 min

30 min

40 min

4 servings

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For the Marinade:

  • 1 tablespoon Knorr Liquid Seasoning, available at Asian stores
  • 1/4 cup calamansi juice, available at Asian stores
  • 2 teaspoons minced garlic
  • 1 tablespoon oyster sauce
  • 1 teaspoon ground white pepper

For the Batter:

  • 5 ounces toasted bread crumbs
  • 1 teaspoon salt

For Frying:

  • 3 pounds chicken legs or thighs
  • 1/4 cup vegetable oil


  1. In a large mixing bowl, combine the marinade ingredients and the chicken.
  2. Cover the bowl and refrigerate for at least 3 hours.
  3. Heat the oven to 400 degrees.
  4. Heat the oil in a frying pan over medium-high heat.
  5. Place the coating ingredients in a resealable bag. Place two chicken pieces at a time in the bag, seal, and shake to coat the chicken.
  6. Fry the chicken pieces for 3 minutes on each side.
  7. Transfer the fried chicken to a wire rack that has been placed on top of a baking pan.
  8. Bake the chicken for at least 20 minutes, or until the internal temperature of the chicken reaches 175 degrees F.
  9. Serve with Filipino banana sauce or ketchup.


  • If you can't find calamansi juice, you can use lemon juice or buttermilk. (Calamansi is a type of small, round lime.)
  • If Knorr seasoning is not available, use soy sauce.
  • Instead of bread crumbs, use flour or cornstarch to coat the chicken.

Knorr Liquid Seasoning

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