Adobo Fried Chicken – where do I even begin? Chicken Adobo is one of the most recognized Filipino dishes. There are many ways to make it, and of course a never ending debate about the “right way” to make it. At the most basic level, adobo is chicken braised in vinegar with garlic and black peppercorn spices. Beyond that, there is very little agreement.

Vinegar and salt are natural preservers of food to keep it edible for longer. This method of preservation dates back to a time before refrigeration. In many parts of the Philippines, soy sauce now replaces the use of salt and it is still considered a key ingredient of a good adobo in most households.

The tang of the vinegar softens over low heat, intensifying the flavor of the meat, and creates a silky, mouthwatering sauce that is amazing over white rice. Adobo’s long journey, its melding of cultures and ardent defenders all come together to tell a diverse and delicious story.

However, have you ever thought about frying it? For those of us living in the Southern United States, Adobo Fried Chicken is not the typical fried chicken that you are used to. It’s so much better! And it’s also a step in a different direction from traditional chicken adobo. This fried chicken is first simmered in an adobo broth of vinegar, bay leaves, sugar and soy sauce for 15 minutes, giving the meat a strong foundation in the Philippines. Next, you dunk it in buttermilk, then batter and fry it up. Don’t forget to make the dipping sauce with soy, Thai chiles, honey, and fish sauce. It will blow your socks off and will take this recipe to the next level!

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Adobo Fried Chicken

4 from 7 votes

Recipe by Flip Flop Foodies Course: EntreesCuisine: FilipinoDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• For the Dipping Sauce:

• 3 tbsp 3 fresh lemon juice

• 2 tbsp 2 maple syrup

• 2 tbsp 2 fish sauce

• 2 tbsp 2 soy sauce

• 2 2 fresh Thai bird or habanero chiles, thinly sliced

• 3/4 cup 3/4 water

• For the Broth:

• 2 1/2 cups 2 1/2 distilled white vinegar

• 3 3 garlic cloves, finely minced

• 4 4 bay leaves

• 1 1/2 tsp 1 1/2 black peppercorns

• 1 tsp 1 sugar

• 1/4 cup 1/4 soy sauce

• 1/2 tsp 1/2 red pepper flakes

• 1 tsp 1 salt

• 1 1/2 cup 1 1/2 water

• For the Chicken:

• 2 lbs 2 chicken thighs, drumsticks or wings

• salt

• 2 cups 2 buttermilk

• 1 cup 1 all-purpose flour

• 1 tsp 1 paprika

• 1/2 tsp 1/2 black pepper

• 8 cups 8 peanut oil

Directions

• Dipping Sauce:
• Combine all the ingredients in a small bowl. Cover and refrigerate until ready to use.
• Broth:
• In a large pot with a tight lid, combine all the ingredients. Cover and bring to a simmer over medium heat. Simmer for 5 minutes, then turn heat down as low as it will go.
• Chicken:
• Arrange chicken pieces on a work surface and season with salt. Add to broth, cover and poach for 15 minutes, turning once halfway through. Make sure liquid does not get hotter than a gentle simmer.
• Turn off heat and allow chicken to cool in the liquid about 20 minutes. Transfer chicken to a plate lined with paper towels. Pat dry. Discard broth.
• Pour buttermilk into a large shallow bowl. In a sealable plastic bag, combine the flour, 1 teaspoon salt, the paprika and the pepper. Working a few pieces at a time, dip chicken in buttermilk, shake off any excess liquid, then drop into bag with flour mixture. Seal bag and turn to coat pieces. Remove pieces from bag, shake off any excess flour and transfer to a large plate. Let stand at room temperature for 15 minutes.
• Meanwhile, pour oil into a large, deep cast-iron skillet fitted with a deep-frying thermometer until it comes just halfway up the sides. Heat oil to 365°F. Cook chicken pieces 3 or 4 at a time for 8 to 10 minutes, turning every minute or so, depending on how thick the pieces are; wings will cook faster and drumsticks will take longest. Be sure to keep oil temperature between 350°F – 365°F degrees. The chicken is cooked when internal temperature reaches at least 165°F.
• Using tongs, lift chicken out of oil and drain on paper towels. Let cool for at least 15 minutes (chicken should still be hot, but not scorching). Season again with a little salt and transfer to a platter. Serve hot, with the dipping sauce.

Recipe inspired by NY Times Cooking.