Crispy Chicken Fillet Recipe – Golden, Juicy & Irresistibly Crunchy!
Get ready for the crispiest, juiciest chicken fingers you’ve ever made at home! This Easy Crispy Chicken Fillet Recipe delivers perfectly golden, crunchy-on-the-outside, tender-on-the-inside chicken strips that beat any fast-food version. Marinated in garlic, calamansi, and fish sauce for authentic Filipino flavor, then double-coated for maximum crunch – these chicken fingers are perfect for snacks, baon, or family dinners!
Why This Recipe Works:
✅ Extra crispy with the perfect cornstarch-flour coating
✅ Juicy inside thanks to the quick brine (fish sauce + calamansi)
✅ Versatile – great as finger food, with rice, or in sandwiches
✅ Kid-approved – even picky eaters will love these!
Pro Tips for the Best Crispy Chicken:
🔥 For extra crunch – Add 1 tsp baking powder to flour mix
🌶 Spicy version – Mix chili powder into the flour
🍗 Keep juicy – Don’t overcrowd the pan while frying
✂️ Uniform cuts – Slice chicken evenly for consistent cooking
Serving Suggestions:
🍟 As Chicken Finger Snacks – With ketchup or honey mustard
🍚 With Garlic Fried Rice – Filipino-style chicken fingers!
🥗 In Wraps/Sandwiches – Add lettuce & mayo for a quick meal
Enjoy your homemade crispy chicken fillet – better than takeout! 😋🍗
Cooking Video Guide: Crispy Chicken Fillet Recipe
Table of Contents
Crispy Chicken Fillet Recipe
Description
Get ready for the crispiest, juiciest chicken fingers you've ever made at home! This Easy Crispy Chicken Fillet Recipe delivers perfectly golden, crunchy-on-the-outside, tender-on-the-inside chicken strips that beat any fast-food version. Marinated in garlic, calamansi, and fish sauce for authentic Filipino flavor, then double-coated for maximum crunch - these chicken fingers are perfect for snacks, baon, or family dinners!
Ingredients
For the Chicken:
For the Crispy Coating:
Dipping Sauce:
Instructions
Marinate the Chicken
- In a large bowl, combine chicken sticks with calamansi juice or lemon juice, garlic paste, fish sauce, and all-purpose seasoning. Toss lightly.
- Add cornstarch, flour, and beaten eggs. Mix until evenly coated. Let sit for 15 minutes to tenderize.
Bread the Chicken
- Spread breadcrumbs on a plate. Dredge each chicken stick in breadcrumbs, pressing gently to adhere.
- Arrange on a tray and let rest for 10 minutes (helps coating stick better).
Fry to Crispy Perfection
- Heat oil in a deep pan (enough to submerge chicken) over medium-high heat (170–180°C).
- Fry in batches (don’t overcrowd!) for 3–4 minutes per batch until golden brown and crispy.
- Drain on a wire rack or paper towels to keep crisp.
Serve
Enjoy hot with steamed rice and dipping sauce!
Watch our step-by-step video on YouTube! [Chicken Fillet]
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 3g15%
- Sodium 1100mg46%
- Total Carbohydrate 45g15%
- Sugars 0.5g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips for Success
- Oil Temperature: Too cool → soggy; too hot → burns outside before cooking inside. Test with a breadcrumb—it should sizzle immediately.
- Extra Crispy: Double-coat by dipping breaded chicken back in egg, then breadcrumbs again.
- Make-Ahead: Freeze unbreaded sticks (marinated) for up to 1 month, or freeze breaded sticks before frying.
