Crispy Fried Chicken Thighs

This crispy fried chicken recipe uses boneless chicken thighs marinated in evaporated milk and calamansi juice, then double-coated for an extra crunchy exterior. The Filipino-style marinade keeps the meat tender and juicy while the coating stays golden and crispy for hours.

I make these crispy fried chicken thighs pretty often because they cook faster than bone-in pieces and the coating gets really crispy. The marinade I use here is different from most fried chicken recipes. Instead of buttermilk, I use evaporated milk with calamansi juice and Maggi Magic Sarap. It makes the meat tender and adds good flavor.

 

Back in the Philippines, we had fried chicken for birthdays and special Sundays. Now that I’m in Tampa, I still make this when family comes over. I’ve been making fried chicken for over 15 years, and this double coating method is what I learned makes the biggest difference. You get that thick, crunchy crust that stays crispy even after it cools down a bit.

We also have a Filipino Fried Chicken recipe that uses a whole butterflied chicken. That one is good for larger gatherings. This version with boneless thighs is faster and easier to eat.

What is Crispy Fried Chicken Thighs?

Crispy fried chicken thighs are made with boneless chicken thighs marinated in evaporated milk, calamansi juice, and Maggi Magic Sarap. Then you coat the chicken twice in a flour mixture with cornstarch and baking powder. The double coating makes it extra crispy.

The evaporated milk paired with calamansi tenderizes the meat and adds some richness. I learned this technique while searching for the best buttermilk substitute. The milk proteins help break down the chicken fibers. Calamansi juice gives it that citrus flavor we use a lot in Filipino cooking. The Maggi Magic Sarap seasons everything well. When you fry it, the outside gets golden and crunchy while the inside stays juicy.

The cornstarch in the flour mix is important for getting crispy fried chicken. It creates a lighter, crunchier texture than flour alone. The baking powder adds small air pockets that make the coating even crispier.

1. Preparing the Marinade – In a large bowl, combine evaporated milk, calamansi juice, Maggi Magic Sarap, and ground black pepper. Mix everything together until well blended. This marinade will both flavor and tenderize the chicken. The acid in the calamansi is key here. It starts breaking down the proteins right away.
2. Marinating the Chicken – Add the boneless chicken thighs to the marinade, making sure each piece is fully coated. Cover the bowl and refrigerate for at least 3 hours, or overnight for best results. The longer it marinates, the more flavorful and tender the chicken becomes.
3. Making the Flour Dredge – In a separate large 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.
4. 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.
5. Preparing the Egg Mixture – Add the beaten eggs to the remaining marinade and mix well. This will be your wet coating for the second dredge.
6. Double Dredging – 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.
7. Resting the Chicken – 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.
8. Frying – Heat cooking oil in a deep pan or wok over medium heat. The oil should be hot enough that a small piece of bread dropped in sizzles immediately. This is around 350°F if you have a thermometer. 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. I’ve tested this many times and found that medium heat works better than high heat for crispy fried chicken thighs. High heat burns the coating before the inside cooks.
9. Double Frying (Optional) – For an even crispier result, remove the chicken from the oil after the first fry and let it rest for a few minutes. Then increase the oil temperature slightly and fry the chicken again for 2 to 3 minutes until extra crispy.
10. Draining and Serving – 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 hot with steamed rice.

Ingredients Needed

For the chicken:

• Boneless chicken thighs – tender, juicy, and full of flavor, perfect for crispy fried chicken. Thighs have more fat than breasts so they stay moist during frying.
• Evaporated milk – adds richness and helps tenderize the meat
• Calamansi juice – provides that signature Filipino citrus tang
• Maggi Magic Sarap – seasons the chicken with savory, umami flavor
• Ground black pepper – adds a bit of spice and warmth

For the flour dredge:

• All-purpose flour – creates the base for the crispy coating
• Cornstarch – makes the coating extra light and crunchy
• Baking powder – helps the coating puff up and become airy
• Garlic powder – adds aromatic depth
• Onion powder – brings mild sweetness and savory notes
• Paprika – adds color and a subtle smoky flavor

For assembly and frying:

• Eggs – binds the coating to the chicken for the second dredge
• Cooking oil – for deep frying until golden and crispy

What to Serve with Crispy Fried Chicken

Plain steamed rice works best with this. Add some atchara (pickled papaya) on the side to cut the richness. Garlic Fried Rice is good too, especially for breakfast. At parties, serve this with Pancit Canton.

For vegetables, Ginisang Monggo works well. Or make a simple cucumber and tomato salad with vinegar dressing. If you want gravy, use our Chicken Gravy and pour it over the rice.

Why This Crispy Fried Chicken Recipe Works

Most fried chicken uses buttermilk for the marinade. I use evaporated milk here because it gives a richer flavor without making the chicken too heavy. I’ve tested both methods many times. The evaporated milk has more milk solids than regular milk, which helps with browning and adds flavor.

The calamansi is important. Regular lemon or lime doesn’t taste the same. Calamansi has a unique flavor that’s both tart and slightly sweet. After 15 years of cooking Filipino food, I can tell you this makes a real difference in the final taste.

The flour mix has cornstarch and baking powder measured carefully. This keeps the coating light and crunchy. It won’t get thick and doughy. I use a 3:1 ratio of flour to cornstarch. The coating breaks apart when you bite it, not in a messy way, but with a good crunch. The garlic powder, onion powder, and paprika add flavor without covering up the chicken taste.

This crispy fried chicken is good hot or at room temperature. I pack it for lunch sometimes and it still tastes good hours later. The double coating helps it stay crispy longer than single-coated fried chicken.

• Use chicken drumsticks or wings if you don’t have thighs. Just fry them longer since bone-in pieces need more time. Drumsticks take about 12 to 14 minutes per side. Wings take 8 to 10 minutes per side. Chicken breasts work too but they dry out easier. I’ve made this with breasts before and they need 6 to 7 minutes per side maximum.
• For gluten-free crispy fried chicken, replace the flour with rice flour or gluten-free flour blend. I tested this with rice flour and it works well. The texture will be a bit different but still crispy. No evaporated milk? Use regular whole milk or coconut milk. Coconut milk makes it richer and slightly sweet.
• Add cayenne pepper or chili powder to the flour for spicy crispy fried chicken. Start with 1 teaspoon cayenne per cup of flour. Or mix hot sauce into the marinade. For sweeter chicken, add a tablespoon of honey to the marinade. You can also try oregano, thyme, or curry powder in the flour. I add 1 teaspoon of curry powder sometimes for a different flavor.
• To bake instead of fry, set the oven to 425°F and bake for 35 to 40 minutes. Flip halfway through. Spray the chicken with oil before baking so it gets crispy. It won’t be as crispy as fried but it’s healthier.

Storage and Leftovers

• Keep leftovers in an airtight container in the fridge for up to three days. To reheat, put the chicken on a wire rack over a baking sheet. Bake at 375°F for 10 to 15 minutes. Don’t microwave it. That makes the coating soggy.
• You can freeze cooked chicken for up to two months. Let it cool completely first. Wrap each piece in plastic wrap then put in a freezer bag. To reheat from frozen, bake at 375°F for 20 to 25 minutes.
• For meal prep, marinate the chicken and make the flour mixture ahead. Keep them separate in the fridge. Coat and fry when you’re ready to eat. Marinated chicken keeps for 24 hours.

Suggested Recipes

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts dry out faster than thighs. Don’t overcook them. They need about 6 to 7 minutes per side when frying.

What if I do not have calamansi juice?

Mix lime juice with a small amount of orange juice. This gets close to the calamansi flavor. Lemon juice works too but it’s more tart.

How do I know when the oil is hot enough for frying crispy fried chicken?

Around 350°F for frying chicken. No thermometer? Drop a small piece of bread in the oil. If it sizzles and turns golden in about 30 seconds, the oil is ready.

You can also drop a pinch of flour in.

• If it sizzles immediately and floats up, the temperature is right.
• If the flour just sinks, the oil is too cool.
• If it burns instantly, the oil is too hot.

Can I marinate the chicken overnight?

Yes. Overnight marinating makes it more tender and flavorful. The calamansi juice and evaporated milk work on the meat overnight and make it juicier.

Why do I need to double dredge the chicken?

It makes the coating thicker and crunchier. The first flour layer sticks to the marinade. When you dip it in the egg and coat it again, you build up more layers. This gives you that crispy restaurant-style coating.

How do I reheat crispy fried chicken and keep it crispy?

The oven is best for reheating crispy fried chicken. Put the chicken on a wire rack over a baking sheet. Bake at 375°F for 10 to 15 minutes. The wire rack lets air circulate so the bottom stays crispy. Don’t microwave it. That makes the coating soggy and rubbery. An air fryer also works well at 350°F for 5 to 8 minutes.

I make this crispy fried chicken often because it’s reliable and people like it. The marinade and double coating take some time but the results are worth it. Try it with plain rice and some atchara on the side.