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Crispy Juicy Fried Chicken Recipe with Homemade Gravy
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Crispy Juicy Fried Chicken Recipe with Homemade Gravy

Crispy and juicy Filipino fried chicken made with aromatic garlic-ginger brine, seasoned flour-cornstarch coating, and deep-fried until golden brown. Served with rich homemade beef gravy for the ultimate comfort food experience.
Author Onyok Kokok

Ingredients

Brine (1.5 liters total)

  • 500 ml water for boiling aromatics
  • 1 liter cold water
  • 2 Tbsp rock salt
  • 1 Tbsp sugar
  • 6 cloves garlic lightly crushed
  • 1 thumb-size ginger sliced
  • 1 pc bay leaf
  • 1 tsp ground black pepper

Chicken

  • 2-4 kg chicken skin-on, cut-up

Pre-Breading Rub (optional but recommended)

  • 1 Tbsp garlic powder per kg chicken

Breading / Coating

  • 1 cup all-purpose flour
  • 1/2 cup cornstarch for extra-crispy coating
  • 1 Tbsp garlic powder
  • 1/2 tsp paprika optional, or 1 tsp atsuete powder for color
  • 1 tsp baking powder
  • 1 tsp ground black pepper
  • 3/4 tsp salt salt adjustment based on preference

Others

  • Oil for deep frying

Gravy (~4 cups, perfect for 2 kg chicken)

  • 3 Tbsp butter unsalted + 1 Tbsp oil
  • 4 Tbsp all-purpose flour
  • 4 cups water
  • 2 pcs beef Knorr cubes
  • 1/2 tsp ground black pepper adjust to 1 tsp if you like
  • 1 Tbsp garlic powder
  • 1/2 tsp sugar
  • Salt only if needed, start with 1/4 tsp

Instructions

Prepare the Brine

  • Boil 500 ml water with garlic, ginger, bay leaf, salt, sugar, and pepper for 2 minutes.
  • Turn off the heat and remove the bay leaf. We only want a subtle aroma from the bay leaf, not a strong bay leaf flavor that overpowers the chicken.
  • Add 1 liter cold water to cool completely.

Brine the Chicken

  • Submerge chicken in brine. Refrigerate for 8 hours (best) or up to 12 hours maximum.
  • Do not rinse after brining.

Season the Chicken

  • Pat dry lightly.
  • Apply garlic powder rub evenly.

Prepare Coating

  • Mix flour, cornstarch, garlic powder, pepper, baking powder, and optional paprika/atsuete.

Coat the Chicken

  • Dredge chicken thoroughly in flour mixture.
  • Shake off excess coating.
  • Rest for 5–10 minutes before frying.

Fry the Chicken

  • Heat oil to 175–180°C (350°F).
  • Fry chicken in batches for 12–14 minutes, turning occasionally until golden brown.
  • Drain on wire rack.