Filipino-style Fried Rooster is marinated in citrus and spices and fried to golden perfection. Tasty and crunchy, it is positive to be a household favourite!
I first posted this fried rooster recipe in 2013 and am so glad to have new pictures lastly! Each time I made them, they by no means lasted lengthy sufficient for a fast photograph shoot. G and I’d hover over the recent range and struggle over each bit, scorching and contemporary from the skillet. Golden and crunchy on the skin and juicy and attractive on the within, they’re mouthwatering!
I usually marinate the rooster with buttermilk, however when I’m within the temper for Pinoy flavors, I swap to a combination of calamansi juice, soy sauce, and minced contemporary garlic. The marinated rooster items are implausible, however the gentle but crisp coating makes them doubly delicious! Together with Max’s restaurant fried rooster copycat and lechon manok, this breaded rooster is a dinner staple at our home.
Ingredient notes
- Rooster– you should use a complete rooster minimize up into serving items or your alternative elements, corresponding to legs or thighs
- Marinade– a tangy and savory mixture of calamansi juice, soy sauce, contemporary garlic, salt, and pepper
- Breading- use equal flour and cornstarch to forestall gluten formation for a crispier crust. Baking powder helps create a light-weight and crispy texture and promotes browning. I prefer to season the flour combination with simply salt and pepper. Be at liberty to experiment with different dried herbs and spices, corresponding to garlic powder, onion powder, cayenne, paprika, dried parsley flakes, Italian seasoning, or curry powder.
- Oil– Use peanut, grapeseed, canola, avocado, safflower, or any oil with a excessive smoke level and impartial style
Marinating the rooster
- Minimize the rooster into uniform sizes to make sure even cooking.
- Marinate the rooster for 4 hours to in a single day. Don’t marinade for too lengthy, because the excessive acidity within the calamansi will break down the muscle fibers and switch the meat from tender to mushy.
Breading and deep-frying
- Dredge the rooster within the seasoned flour combination till absolutely coated. Drain the rooster nicely from the marinade and pat dry with paper towels so the breading sticks higher.
- Warmth the oil to the optimum temperature of 350 F to 375 F. This temperature permits the breading to stick nicely and prevents the meals from absorbing an excessive amount of grease. Don’t overcrowd the pan to forestall the temperature from plummeting.
- Fry in batches as wanted so the rooster items have sufficient room to cook dinner freely. Warmth the oil again to 350 F earlier than including the following batch.
- Drain on a wire rack set over a baking sheet or a steel colander set over a bowl, not on paper towels, as it will make them soggy.
Cooking tip
For meals security, use a thermometer to gauge doneness precisely. Insert within the thickest a part of the rooster; if it reads 165 F, the meat is cooked.
Serving options
Give this Filipino-style fried rooster a strive for dinner tonight. Serve with mashed potatoes or coconut rice and your vegetable aspect dish (could I like to recommend chop suey?) for a assured household hit! Try this simple recipe under if you would like to serve the rooster with gravy.
Tips on how to Make Scrumptious Gravy a la Jollibee
- Soften ¼ cup butter in a saucepan over medium warmth. Add ¼ cup flour and whisk till clean and blended.
- Proceed to cook dinner, stirring frequently, for two to three minutes or till the roux turns frivolously golden.
- Slowly add 2 cups beef inventory, whisking vigorously to forestall lumps. Proceed to cook dinner till the sauce begins to thicken.
- Season with salt and pepper to style.
Filipino-style Fried Rooster is marinated in citrus and spices and fried to golden perfection. Tasty and crunchy, it is positive to be a household favourite!
Course: Major Entree
Servings
Substances
- ½ cup soy sauce
- ¼ cup calamansi or lemon juice
- 1 head garlic, peeled and minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 kilos rooster legs or thighs
- ½ cup flour
- ½ cup corn starch
- 1 tablespoon baking powder
- canola oil
Directions
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In a bowl, mix soy sauce, calamansi juice, garlic, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Whisk till nicely mixed.
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Add rooster and toss to completely coat. Marinate for 4 hours or in a single day. Drain rooster from marinade and pat dry.
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In a shallow dish, mix flour, corn starch, baking powder, and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Whisk nicely.
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Dredge rooster in flour combination to completely coat.
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In a large, thick-bottomed pan over medium warmth, warmth about 2 inches deep of oil to 350 F.
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Add rooster in batches and cook dinner, turning on sides, till golden brown, crisp, and cooked by means of.
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Take away from pan and drain on a wire rack. Serve scorching.
Notes
- Don’t marinade for too lengthy, because the excessive acidity within the calamansi will break down the muscle fibers and switch the meat from tender to mushy.
- For meals security, use a thermometer to gauge doneness precisely. Insert within the thickest a part of the rooster; if it reads 165 F, the meat is cooked.
Diet Data
Energy: 658kcal, Carbohydrates: 32g, Protein: 37g, Fats: 41g, Saturated Fats: 9g, Ldl cholesterol: 180mg, Sodium: 2369mg, Potassium: 826mg, Fiber: 1g, Sugar: 1g, Vitamin A: 180IU, Vitamin C: 8.5mg, Calcium: 169mg, Iron: 3.5mg
“This web site supplies approximate diet info for comfort and as a courtesy solely. Diet information is gathered primarily from the USDA Meals Composition Database, every time accessible, or in any other case different on-line calculators.”
