Pan-fried Chicken (Pritong Manok)

panfried chicken
Chicken is one of the most flexible dish to cook at home. It is pretty low in fat, high in protein, and has a mild taste that effortlessly fortified as its meat absorb from the simplest salt, butter and herb blend to the byzantine cookery. Chicken takes less time to cook than pork and beef and is also more predictable than fish. Eating chicken is one of most human palate’s pleasure and is more favorable than other meats to those who has religious or cultural no-nos.

I favor the Pan-fried Chicken (Pritong Manok) for its simplicity and home-cooked style for deep-frying skin-on chicken with seasoned flour in a hot oil. To have successful Pan-Fried Chicken, make sure chicken should go strain from the flour to the hot oil. If flour sits,the breading will turn gummy. We ate Chicken Adobo last night and Pan-fried Chicken this time. I feel I can fly. I feel I can soar… flightless with this delightful Pan-fried Chicken recipe.


1 whole chicken, cut into desired pieces
2 cups all-purpose flour
2 teaspoons ground black pepper
4 to 6 cups vegetable/canola oil
salt to taste

Place flour, salt and pepper in a bowl. Mix together. Set aside.

Heat a very large frying pan or skillet. Set fire on medium-high heat. POur enough oil, about 2 inches up the sides of the pan.

Drop the chicken pieces into the flour mixture. Make sure to coat chicken pieces well.

Slip the chicken pieces into the hot oil. Fry about 10 minutes or until browned.

Turn chicken pieces with metal thongs. Continue frying until crisp all over.

Transfer Pan-fried Chicken to a wire rack and let stand for few minutes before serving.

Enjoy Pan-fried Chicken with sweet chili sauce or tomato catsup.

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