Crispy Fried Chicken Thighs

Make the marinade – In a large bowl, combine evaporated milk, calamansi juice, Maggi Magic Sarap, and ground black pepper. Mix until well blended. The acid in the calamansi is key here. It starts breaking down the proteins right away.

Marinate the chicken – Add the boneless chicken thighs to the marinade and toss to coat. Cover and refrigerate for at least 3 hours, or overnight for best results. The longer it marinates, the more flavorful and tender the chicken becomes.

Prepare the flour mixture – In a separate bowl, combine all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, and paprika. Mix thoroughly to ensure all the seasonings are evenly distributed throughout the flour mixture.

First coating – Remove the chicken pieces from the marinade one at a time and coat each piece completely in the flour mixture. Shake off any excess flour and set the coated chicken aside on a plate.

Prepare egg mixture – Add the beaten eggs into the remaining marinade and mix well. This will be your wet coating for the second dredge.

Double dredge – Dip each floured chicken piece back into the egg-marinade mixture, then dredge it again in the flour mixture. This double coating is what creates that extra thick, crispy crust. Make sure to press the flour onto the chicken so it adheres well.

Rest – Arrange the coated chicken pieces on a wire rack and let them rest for 15 minutes. This resting time helps the coating stick better and prevents it from falling off during frying. The moisture from the chicken needs time to hydrate the flour.

Fry – Heat cooking oil in a deep pan or wok over medium heat. The oil should be around 350°F. If you don't have a thermometer, drop a small piece of bread in. If it sizzles immediately, the oil is ready. Fry the chicken thighs in batches, being careful not to overcrowd the pan. Overcrowding drops the oil temperature and makes the coating soggy instead of crispy. Cook for about 7 to 8 minutes on each side, or until the coating is deep golden brown and the chicken is cooked through. Note: You can double fry for extra crispiness – first fry at 325°F, rest 5 minutes, then fry again at 350°F for 2-3 minutes.

Drain and serve – Transfer the fried chicken to a wire rack or paper towels to drain excess oil. Let it rest for a minute or two before serving.

Serve – Serve hot with steamed rice. Share and enjoy!