Kanto fried chicken is a Pinoy version of street fried chicken. I think the reason why this fried chicken is so popular is because chicken is one of the favorite food by Filipinos. It is also cheaper than pork and beef or other poultry products like duck or turkey. It is also cheaper than fast food that serve fried chicken and some kanto fried chicken quality is not far behind to the some famous fast food chains. This chicken recipe is also easy to cook and you can do it at home with very few ingredients.
Kanto Fried Chicken: A Family Favorite
If you grew up in the Philippines, chances are you’ve had your fair share of kanto fried chicken—that golden, crispy, deep-fried goodness sold on makeshift carts and modest carinderias tucked in every busy street corner. I remember my first bite like it was yesterday. It was one lazy summer afternoon in Tondo, and my cousin Mang Elmer came home from work with a paper bag full of this crackling, savory chicken. We tore into it with bare hands, rice still steaming in the kaldero, and banana ketchup ready for dipping. That moment? Pure comfort.
Why Pinoys Love Fried Chicken on the Street
Fried chicken is practically a national obsession. It’s affordable, versatile, and let’s be honest—it goes perfectly with rice. Compared to pork or beef, chicken is easier on the wallet, and unlike fancy fast food versions, the neighborhood-style fried chicken has that homegrown charm. Many say kanto-style chicken is just as good, if not better, than what you’d get from a commercial chain. Maybe it’s because of the heavy hand on seasoning, or the love poured into every fry. Either way, there’s something irresistibly Filipino about it.
How I Learned to Make Kanto Fried Chicken
When I asked my Uncle Boyet—who used to run a small eatery in Pasay—for his version of kanto fried chicken, he laughed and said, “Wala naman ‘yan sa sangkap, nasa lambing ng luto.” But of course, there are some techniques he swears by. First is the brining. Soaking the chicken in salted water for an hour or two might seem like an extra step, but trust me, it makes a world of difference. The meat stays juicy and flavorful, even after a deep fry.
Then there’s the seasoning. This is where we Pinoys get creative. Uncle Boyet uses a mix of garlic powder, black pepper, curry powder, MSG (yes, MSG is life), and a packet of ginisa mix—because why not? These flavors cling to the meat and make every bite taste like home.
Why These Techniques Work So Well for Kanto Fried Chicken
Brining works by allowing the salt to enter the muscle fibers, which helps the chicken retain moisture. This means you won’t get a dry piece, even if you slightly overcook it. The breading mix, made with flour, cornstarch, and more of that spice blend, creates a crust that is crispy on the outside and tender on the inside. Adding a bit of water to the breading to create a light batter before rubbing it on the chicken? That’s a trick I picked up from Ate Liza, who sells fried chicken in Bulacan. It gives that signature craggy, crispy texture we all crave.
A Bit of History: Fried Chicken, Filipino-Style
While fried chicken isn’t originally Filipino (it has roots in Scottish and Southern American cuisine), we’ve certainly made it our own. Over time, our version has evolved—less fancy, more accessible, but just as satisfying. The “kanto” style grew out of necessity. Small vendors had to make something affordable yet delicious enough to keep customers coming back. They played with seasoning, stretched ingredients, and fried everything in well-loved kawalis. The result? A chicken dish that hits close to the heart.
Serving and Savoring the Street-Style Favorite
Once it’s golden and crisp, I like to drain the chicken in a colander to get rid of the extra oil. That way, what you’re left with is pure crunch, not grease. Serve it hot with a side of gravy or a blob of banana ketchup, and maybe some cucumber atchara if you’re feeling fancy. When I made this last weekend, my niece Camille swore it tasted just like the one from their favorite stall in Quezon City.
Whether you’re cooking for a weekend lunch or prepping baon for the kids, this kanto fried chicken recipe is a keeper. It’s simple, satisfying, and full of that Filipino flair we all love.
Final Thoughts: Bring the Kanto Home
There’s a certain kind of magic in recreating street food at home. It reminds you of simpler times—of walking to the sari-sari store barefoot, of sharing food with cousins under the mango tree, of payday treats from your favorite manong vendor. This homemade version of kanto fried chicken brings all that back with every bite.
So next time you’re craving that crispy fix, skip the takeout. Get your kawali ready, follow the steps, and bring the taste of the kanto to your own kitchen.
Kanto Fried Chicken
Ingredients
- 1 whole dressed chicken
- 3 cups flour
- 1 cup corn starch
- 6 cups water
- 6 tsp. salt
- 1 Tbsp. curry
- 1 Tbsp. black pepper
- 1 Tbsp. Ginisa flavor mix
- 1 tsp. MSG
- 1 Tbsp. garlic powder
- cooking oil
Instructions
How to Cook Kanto Fried Chicken
- Butterfly the chicken by cutting on the breast side. Spread it so it will become flat.
- Make a brine by combining 6 teaspoons salt to 6 cups water in a small basin. Stir until the salt is dissolved.
- Soak the chicken in the brine for 1 to 2 hours.
- Combine garlic powder, black pepper, MSG, curry powder and ginisa mix in a small bowl. Mix until well combined.
- Drain the chicken in a colander until dry. Put 2 tablespoon of the dry seasoning mixture on the chicken and rub it on all sides.
- Combine the flour and cornstarch in a mixing bowl. Add the remaining dry seasoning mixture and mix until well combined.
- Put 2 cups of the breading mix on the chicken and add some water until it becomes a batter. Rub it on all sides of the chicken.
- Heat cooking oil in a deep frying pan. Coat the chicken with the breading mix on all sides.
- Fry the chicken breast side first until golden brown about 13 minutes in medium heat. Then flip the chicken and fry it again for 13 minutes in medium heat.
- When cooked, remove the chicken from the pan and out in the colander to drain excess oil.
- Serve hot with fried chicken gravy or catsup.
Video
Notes
Cooking Tips:
Brine for Juicier Chicken
Soaking the chicken in a saltwater brine before frying helps lock in moisture and flavor. This step ensures the meat stays tender and juicy, even after deep frying. Don’t skip it—it’s the secret to that mouthwatering bite.Double Up the Breading
Mixing flour and cornstarch creates a light but crispy crust that fries up golden. For extra crunch, coat the chicken once with dry mix, then dip it in a wet batter before a final dredge. This double-layer technique gives it that signature street-style texture.Fry at the Right Temperature
Always fry the chicken on medium heat so it cooks evenly without burning the outside. If the oil is too hot, the crust will brown too fast and leave the inside undercooked. Use a wooden spoon test—if bubbles form around it, the oil's ready.
Leave a Reply