Crispy Fried Hen Thighs – Panlasang Pinoy

January 6, 2026

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This crispy fried hen recipe makes use of boneless hen thighs marinated in evaporated milk and calamansi juice, then double-coated for an additional crunchy exterior. The Filipino-style marinade retains the meat tender and juicy whereas the coating stays golden and crispy for hours.

By: Vanjo Merano
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Printed: 12/18/25

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I make these crispy fried hen thighs fairly actually because they prepare dinner quicker than bone-in items and the coating will get actually crispy. The marinade I exploit right here is completely different from most fried hen recipes. As an alternative of buttermilk, I exploit evaporated milk with calamansi juice and Maggi Magic Sarap. It makes the meat tender and provides good taste.

Crispy Fried Hen Thighs – Panlasang Pinoy

Again within the Philippines, we had fried hen for birthdays and particular Sundays. Now that I’m in Tampa, I nonetheless make this when household comes over. I’ve been making fried hen for over 15 years, and this double coating methodology is what I realized makes the largest distinction. You get that thick, crunchy crust that stays crispy even after it cools down a bit.

We even have a Filipino Fried Hen recipe that makes use of a complete butterflied hen. That one is sweet for bigger gatherings. This model with boneless thighs is quicker and simpler to eat.

What’s Crispy Fried Hen Thighs?

Crispy fried hen thighs are made with boneless hen thighs marinated in evaporated milk, calamansi juice, and Maggi Magic Sarap. Then you definately coat the hen twice in a flour combination with cornstarch and baking powder. The double coating makes it additional crispy.

The evaporated milk paired with calamansi tenderizes the meat and provides some richness. I realized this system whereas trying to find the perfect buttermilk substitute. The milk proteins assist break down the hen fibers. Calamansi juice offers it that citrus taste we use quite a bit in Filipino cooking. The Maggi Magic Sarap seasons all the pieces nicely. If you fry it, the surface will get golden and crunchy whereas the within stays juicy.

The cornstarch within the flour combine is necessary for getting crispy fried hen. It creates a lighter, crunchier texture than flour alone. The baking powder provides small air pockets that make the coating even crispier.

Make Crispy Fried Hen Thighs

Getting ready the Marinade – In a big bowl, mix evaporated milk, calamansi juice, Maggi Magic Sarap, and floor black pepper. Combine all the pieces collectively till nicely blended. This marinade will each taste and tenderize the hen. The acid within the calamansi is essential right here. It begins breaking down the proteins instantly.
Marinating the Hen – Add the boneless hen thighs to the marinade, ensuring every bit is totally coated. Cowl the bowl and refrigerate for a minimum of 3 hours, or in a single day for greatest outcomes. The longer it marinates, the extra flavorful and tender the hen turns into.
Making the Flour Dredge – In a separate giant bowl, mix all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, and paprika. Combine completely to make sure all of the seasonings are evenly distributed all through the flour combination.
First Coating – Take away the hen items from the marinade separately and coat every bit fully within the flour combination. Shake off any extra flour and set the coated hen apart on a plate.
Getting ready the Egg Combination – Add the crushed eggs to the remaining marinade and blend nicely. This might be your moist coating for the second dredge.
Double Dredging – Dip every floured hen piece again into the egg-marinade combination, then dredge it once more within the flour combination. This double coating is what creates that additional thick, crispy crust. Ensure to press the flour onto the hen so it adheres nicely.
Resting the Hen – Prepare the coated hen items on a wire rack and allow them to relaxation for quarter-hour. This resting time helps the coating stick higher and prevents it from falling off throughout frying.
Frying – Warmth cooking oil in a deep pan or wok over medium warmth. The oil needs to be scorching sufficient {that a} small piece of bread dropped in sizzles instantly. That is round 350°F you probably have a thermometer. Fry the hen thighs in batches, being cautious to not overcrowd the pan. Overcrowding drops the oil temperature and makes the coating soggy as an alternative of crispy. Cook dinner for about 7 to eight minutes on both sides, or till the coating is deep golden brown and the hen is cooked by way of. I’ve examined this many instances and located that medium warmth works higher than excessive warmth for crispy fried hen thighs. Excessive warmth burns the coating earlier than the within cooks.
Double Frying (Non-obligatory) – For an excellent crispier outcome, take away the hen from the oil after the primary fry and let it relaxation for a couple of minutes. Then enhance the oil temperature barely and fry the hen once more for two to three minutes till additional crispy.
Draining and Serving – Switch the fried hen to a wire rack or paper towels to empty extra oil. Let it relaxation for a minute or two earlier than serving scorching with steamed rice.

Substances Wanted

For the hen:

Boneless hen thighs – tender, juicy, and stuffed with taste, excellent for crispy fried hen. Thighs have extra fats than breasts so that they keep moist throughout frying.
Evaporated milk – provides richness and helps tenderize the meat
Calamansi juice – gives that signature Filipino citrus tang
Maggi Magic Sarap – seasons the hen with savory, umami taste
Floor black pepper – provides a little bit of spice and heat

For the flour dredge:

All-purpose flour – creates the bottom for the crispy coating
Cornstarch – makes the coating additional gentle and crunchy
Baking powder – helps the coating puff up and turn out to be ethereal
Garlic powder – provides fragrant depth
Onion powder – brings gentle sweetness and savory notes
Paprika – provides coloration and a delicate smoky taste

For meeting and frying:

Eggs – binds the coating to the hen for the second dredge
Cooking oil – for deep frying till golden and crispy

Professional Suggestions for Further Crispy Fried Hen

Combine your flour components nicely earlier than coating. This spreads the seasonings evenly on every bit. I exploit a whisk to verify there aren’t any clumps of garlic powder or paprika.
Let the coated hen relaxation for quarter-hour earlier than frying. The flour wants time to stay correctly. I realized this from years of creating fried hen. Skip this and the coating would possibly fall off. The moisture from the hen wants time to hydrate the flour.
Preserve your oil at medium warmth, round 325°F to 350°F. Too scorching and the coating burns earlier than the hen cooks by way of. Too cool and the hen will get greasy. I exploit a thermometer to test, however the bread take a look at works too.
Use a wire rack for draining, not paper towels. Paper towels entice steam beneath and make the coating soggy. The wire rack lets air flow into on all sides. This retains your crispy fried hen crispy.
Double frying is optionally available but it surely makes the hen crispier. First fry at 325°F cooks it by way of. Let it relaxation 5 minutes. Second fry at 350°F for two to three minutes makes it additional crunchy. I do that for particular events.
No calamansi? Combine lime juice with a bit of orange juice. Use 2 elements lime to 1 half orange. It’s near the actual factor.

What to Serve with Crispy Fried Hen

Plain steamed rice works greatest with this. Add some atchara (pickled papaya) on the facet to chop the richness. Garlic Fried Rice is sweet too, particularly for breakfast. At events, serve this with Pancit Canton.

For greens, Ginisang Monggo works nicely. Or make a easy cucumber and tomato salad with vinegar dressing. In order for you gravy, use our Hen Gravy and pour it over the rice.

Why This Crispy Fried Hen Recipe Works

Most fried hen makes use of buttermilk for the marinade. I exploit evaporated milk right here as a result of it offers a richer taste with out making the hen too heavy. I’ve examined each strategies many instances. The evaporated milk has extra milk solids than common milk, which helps with browning and provides taste.

The calamansi is necessary. Common lemon or lime doesn’t style the identical. Calamansi has a singular taste that’s each tart and barely candy. After 15 years of cooking Filipino meals, I can inform you this makes an actual distinction within the last style.

The flour combine has cornstarch and baking powder measured rigorously. This retains the coating gentle and crunchy. It received’t get thick and doughy. I exploit a 3:1 ratio of flour to cornstarch. The coating breaks aside if you chunk it, not in a messy means, however with a very good crunch. The garlic powder, onion powder, and paprika add taste with out overlaying up the hen style.

This crispy fried hen is sweet scorching or at room temperature. I pack it for lunch generally and it nonetheless tastes good hours later. The double coating helps it keep crispy longer than single-coated fried hen.

Substitutions and Variations

Use hen drumsticks or wings if you happen to don’t have thighs. Simply fry them longer since bone-in items want extra time. Drumsticks take about 12 to 14 minutes per facet. Wings take 8 to 10 minutes per facet. Hen breasts work too however they dry out simpler. I’ve made this with breasts earlier than they usually want 6 to 7 minutes per facet most.
For gluten-free crispy fried hen, exchange the flour with rice flour or gluten-free flour mix. I examined this with rice flour and it really works nicely. The feel might be a bit completely different however nonetheless crispy. No evaporated milk? Use common entire milk or coconut milk. Coconut milk makes it richer and barely candy.
Add cayenne pepper or chili powder to the flour for spicy crispy fried hen. Begin with 1 teaspoon cayenne per cup of flour. Or combine scorching sauce into the marinade. For sweeter hen, add a tablespoon of honey to the marinade. You can too strive oregano, thyme, or curry powder within the flour. I add 1 teaspoon of curry powder generally for a distinct taste.
To bake as an alternative of fry, set the oven to 425°F and bake for 35 to 40 minutes. Flip midway by way of. Spray the hen with oil earlier than baking so it will get crispy. It received’t be as crispy as fried but it surely’s more healthy.

Storage and Leftovers

Preserve leftovers in an hermetic container within the fridge for as much as three days. To reheat, put the hen on a wire rack over a baking sheet. Bake at 375°F for 10 to fifteen minutes. Don’t microwave it. That makes the coating soggy.
You possibly can freeze cooked hen for as much as two months. Let it cool fully first. Wrap every bit in plastic wrap then put in a freezer bag. To reheat from frozen, bake at 375°F for 20 to 25 minutes.
For meal prep, marinate the hen and make the flour combination forward. Preserve them separate within the fridge. Coat and fry if you’re able to eat. Marinated hen retains for twenty-four hours.

Advised Recipes

Incessantly Requested Questions About Crispy Fried Hen

Can I exploit hen breasts as an alternative of thighs?

Sure, however hen breasts dry out quicker than thighs. Don’t overcook them. They want about 6 to 7 minutes per facet when frying.

What if I would not have calamansi juice?

Combine lime juice with a small quantity of orange juice. This will get near the calamansi taste. Lemon juice works too but it surely’s extra tart.

How do I do know when the oil is scorching sufficient for frying crispy fried hen?

Round 350°F for frying hen. No thermometer? Drop a small piece of bread within the oil. If it sizzles and turns golden in about 30 seconds, the oil is prepared.

You can too drop a pinch of flour in.

If it sizzles instantly and floats up, the temperature is true.
If the flour simply sinks, the oil is simply too cool.
If it burns immediately, the oil is simply too scorching.

Can I marinate the hen in a single day?

Sure. In a single day marinating makes it extra tender and flavorful. The calamansi juice and evaporated milk work on the meat in a single day and make it juicier.

Why do I have to double dredge the hen?

It makes the coating thicker and crunchier. The primary flour layer sticks to the marinade. If you dip it within the egg and coat it once more, you construct up extra layers. This provides you that crispy restaurant-style coating.

How do I reheat crispy fried hen and maintain it crispy?

The oven is greatest for reheating crispy fried hen. Put the hen on a wire rack over a baking sheet. Bake at 375°F for 10 to fifteen minutes. The wire rack lets air flow into so the underside stays crispy. Don’t microwave it. That makes the coating soggy and rubbery. An air fryer additionally works nicely at 350°F for five to eight minutes.

I make this crispy fried hen actually because it’s dependable and other people prefer it. The marinade and double coating take a while however the outcomes are price it. Strive it with plain rice and a few atchara on the facet.

Did you make this? For those who snap a photograph, please make sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we are able to see your creations!