1. Marinate the chicken pieces using the following marinade for at least 1 hour or preferably overnight
- 1 tablespoon calamansi juice 2 teaspoons Knorr seasoning 2 teaspoons salt 1 teaspoon pepper
2. Dip each piece of chicken in a mixture of 1 beaten egg mixed with 1/4 cup milk; then dip in all-purpose flour. OR
Pour egg-milk mixture over chicken pieces, then place in flour. Shake off excess.
(note: Make slits in the chicken pieces so that it’s easier to marinate)
3. Refrigerate 1 hour.
4. Then dip chicken in all-purpose flour again.
(note: why refrigerate? so coating of flour will stick effecively.
5. Deep fry until light brown. Place on top of cake racks with tray underneath. Bake in a pre-heated over 350 F for 10 minutes. Serve with gravy.
OR
Fry (not necessarily deep-fry, but as long as oil reaches 1/2 depth of chicken pieces. Cool. Re-fry instead of baking for the extra crispiness.
Gravy
Put in a saucepan and cook over fire, stirrring constantly with wire whip:
- 1 Knorr Beef cube 1/4 cup all-purpose flour 2 tsps Knorr seasonings 2 cup water 3 Tablespoons oil (from where you fried the chicken) 1/4 teaspoon black pepper 1/2 teaspoon soy sauce