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Seriously, Filipinos know and love their fried chicken and I took full advantage of that while living there. The chicken I ordered at Jollibee (kind of like a local McDonald’s) was called Spicy Chicken and it was like KFC fried chicken covered with a spicy seasoning mix. Ohmygosh, dip that in a little gravy and you’re hooked for life. Whoever thought of the spicy chicken thing obviously didn’t care about the heat because when you eat spicy fried chicken in the Philippines, the sweating gets out of control immediately. But no biggie. Anything for spicy fried chicken.
At The Children’s Shelter of Cebu, the orphanage Bjork and I worked at, they would make their own Filipino fried chicken. When I went to watch the aunties make this, I was looking forward to seeing how they would make the breading for the fried chicken, you know, the stuff that makes the skin golden brown and crispy delicious? And then the chicken was in the oil and there was no breading. What? No breading? Doesn’t all fried chicken have breading?
But their version is chicken only, and it’s so cute because they just put it in these giant plastic tubs with the day of the week on it (an essential tool for a chef cooking in a home for 30 kids) with the marinade. And then when it’s been in there long enough – they just know – then it goes in the hot oil for a long bubble bath.
I could talk about fried chicken all day, buuuut I have to go to work. Here’s the CSC Filipino fried chicken that I experienced in pictures. With a few handsome little guys thrown in for good measure at the end.
