Crispy Fried Rooster Thighs – Panlasang Pinoy

December 19, 2025

1

This crispy fried rooster recipe makes use of boneless rooster 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
Go away a Remark

Printed: 12/18/25

This put up might include affiliate hyperlinks. Please learn our disclosure coverage.

I make these crispy fried rooster thighs fairly actually because they cook dinner sooner than bone-in items and the coating will get actually crispy. The marinade I exploit right here is completely different from most fried rooster 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.

Again within the Philippines, we had fried rooster for birthdays and particular Sundays. Now that I’m in Tampa, I nonetheless make this when household comes over. I’ve been making fried rooster for over 15 years, and this double coating technique is what I discovered 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 Rooster recipe that makes use of an entire butterflied rooster. That one is sweet for bigger gatherings. This model with boneless thighs is quicker and simpler to eat.

What’s Crispy Fried Rooster Thighs?

Crispy fried rooster thighs are made with boneless rooster thighs marinated in evaporated milk, calamansi juice, and Maggi Magic Sarap. You then coat the rooster 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 discovered this system whereas looking for the most effective buttermilk substitute. The milk proteins assist break down the rooster fibers. Calamansi juice provides it that citrus taste we use quite a bit in Filipino cooking. The Maggi Magic Sarap seasons all the pieces effectively. If you fry it, the surface will get golden and crunchy whereas the within stays juicy.

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

The way to Make Crispy Fried Rooster 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 effectively blended. This marinade will each taste and tenderize the rooster. The acid within the calamansi is essential right here. It begins breaking down the proteins straight away.
Marinating the Rooster – Add the boneless rooster thighs to the marinade, ensuring every bit is totally coated. Cowl the bowl and refrigerate for at the least 3 hours, or in a single day for finest outcomes. The longer it marinates, the extra flavorful and tender the rooster turns into.
Making the Flour Dredge – In a separate massive bowl, mix all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, and paprika. Combine totally to make sure all of the seasonings are evenly distributed all through the flour combination.
First Coating – Take away the rooster items from the marinade one after the other and coat every bit utterly within the flour combination. Shake off any extra flour and set the coated rooster apart on a plate.
Getting ready the Egg Combination – Add the overwhelmed eggs to the remaining marinade and blend effectively. This will likely be your moist coating for the second dredge.
Double Dredging – Dip every floured rooster 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. Be certain that to press the flour onto the rooster so it adheres effectively.
Resting the Rooster – Prepare the coated rooster 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 sizzling sufficient {that a} small piece of bread dropped in sizzles instantly. That is round 350°F when you’ve got a thermometer. Fry the rooster thighs in batches, being cautious to not overcrowd the pan. Overcrowding drops the oil temperature and makes the coating soggy as a substitute of crispy. Cook dinner for about 7 to eight minutes on either side, or till the coating is deep golden brown and the rooster is cooked via. I’ve examined this many occasions and located that medium warmth works higher than excessive warmth for crispy fried rooster thighs. Excessive warmth burns the coating earlier than the within cooks.
Double Frying (Elective) – For an excellent crispier consequence, take away the rooster from the oil after the primary fry and let it relaxation for a couple of minutes. Then improve the oil temperature barely and fry the rooster once more for two to three minutes till additional crispy.
Draining and Serving – Switch the fried rooster to a wire rack or paper towels to empty extra oil. Let it relaxation for a minute or two earlier than serving sizzling with steamed rice.

Elements Wanted

For the rooster:

Boneless rooster thighs – tender, juicy, and filled with taste, good for crispy fried rooster. Thighs have extra fats than breasts so that they keep moist throughout frying.
Evaporated milk – provides richness and helps tenderize the meat
Calamansi juice – supplies that signature Filipino citrus tang
Maggi Magic Sarap – seasons the rooster 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 colour and a delicate smoky taste

For meeting and frying:

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

Professional Ideas for Additional Crispy Fried Rooster

Combine your flour components effectively 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 rooster relaxation for quarter-hour earlier than frying. The flour wants time to stay correctly. I discovered this from years of creating fried rooster. Skip this and the coating would possibly fall off. The moisture from the rooster wants time to hydrate the flour.
Maintain your oil at medium warmth, round 325°F to 350°F. Too sizzling and the coating burns earlier than the rooster cooks via. Too cool and the rooster 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 rooster crispy.
Double frying is non-obligatory however it makes the rooster crispier. First fry at 325°F cooks it via. 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 true factor.

What to Serve with Crispy Fried Rooster

Plain steamed rice works finest 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 effectively. Or make a easy cucumber and tomato salad with vinegar dressing. If you would like gravy, use our Rooster Gravy and pour it over the rice.

Why This Crispy Fried Rooster Recipe Works

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

The calamansi is essential. 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 let you know this makes an actual distinction within the closing style.

The flour combine has cornstarch and baking powder measured fastidiously. 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 whenever you chew it, not in a messy method, however with a superb crunch. The garlic powder, onion powder, and paprika add taste with out overlaying up the rooster style.

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

Substitutions and Variations

Use rooster drumsticks or wings in case you 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. Rooster 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 rooster, substitute the flour with rice flour or gluten-free flour mix. I examined this with rice flour and it really works effectively. The feel will likely 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 rooster. Begin with 1 teaspoon cayenne per cup of flour. Or combine sizzling sauce into the marinade. For sweeter rooster, add a tablespoon of honey to the marinade. You can even attempt oregano, thyme, or curry powder within the flour. I add 1 teaspoon of curry powder typically for a special taste.
To bake as a substitute of fry, set the oven to 425°F and bake for 35 to 40 minutes. Flip midway via. Spray the rooster with oil earlier than baking so it will get crispy. It received’t be as crispy as fried however it’s more healthy.

Storage and Leftovers

Maintain leftovers in an hermetic container within the fridge for as much as three days. To reheat, put the rooster 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’ll be able to freeze cooked rooster for as much as two months. Let it cool utterly 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 rooster and make the flour combination forward. Maintain them separate within the fridge. Coat and fry whenever you’re able to eat. Marinated rooster retains for twenty-four hours.

Recommended Recipes

Steadily Requested Questions About Crispy Fried Rooster

Can I exploit rooster breasts as a substitute of thighs?

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

What if I don’t have calamansi juice?

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

How do I do know when the oil is sizzling sufficient for frying crispy fried rooster?

Round 350°F for frying rooster. 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 even 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 sizzling.

Can I marinate the rooster 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 rooster?

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 offers you that crispy restaurant-style coating.

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

The oven is finest for reheating crispy fried rooster. Put the rooster 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 effectively at 350°F for five to eight minutes.

I make this crispy fried rooster 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? In the event you snap a photograph, please make sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we are able to see your creations!