Pritong Manok (Whole Chicken Leg)

A whole chicken leg quarter seasoned and deep-fried until the skin is crisp and the meat stays juicy. Best served immediately after resting.

Estimated cost: ₱110–₱130

Prep 20 min · Total 45 min · Serves 1

Nutrition per serving: 664 kcal · 40 g protein · 0 g carbs · 56 g fat

Ingredients

• 1 pc (250g) Chicken whole leg (thigh and drumstick, bone-in, skin-on)
• 2 tbsp Cooking oil absorbed from frying
• 2 tbsp Soy sauce
• 4 cloves, minced Garlic
• 1 tbsp Calamansi juice
• 1 tsp Salt
• 1/2 tsp Black pepper

Steps

1. Pat chicken dry and score 2–3 deep cuts into the thickest part of the thigh.
2. Marinate with soy sauce, garlic, calamansi juice, salt, and pepper for at least 20 minutes.
3. Drain marinade and pat the skin dry again.
4. Heat frying oil to 165°C over medium heat.
5. Lower chicken skin-side down and fry undisturbed for 10–12 minutes until golden.
6. Flip and fry the other side for 8–10 minutes until the thickest part reaches 74°C.
7. Drain on a wire rack for 3 minutes before serving.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).