Chicken Bagnet
Chicken Bagnet is a Filipino culinary delight, featuring marinated chicken coated in a perfect blend of breading and batter, deep-fried to golden perfection for a crispy and succulent dining experience
Servings: 3 servings
Calories: 279kcal
Ingredients
- 1 kilo chicken leg quarter or whole chicken
For Brining
- 1 liter water
- 3 pcs bay leaves
- 1 tsp. ground or cracked black pepper
- 1 Tbsp. salt
- 1 Tbsp. sugar
For the Batter and Breading
- 1 and 1/2 cup cornstarch
- 1/2 cup all purpose flour
- 1 tsp. white pepper powder
- 1 tsp. fine salt
- 1 tsp. onion powder
- 1 tsp. garlic powder
Instructions
How to Cook Chicken Bagnet
- To make the brining solution: combine water, bay leaves, black pepper, salt and sugar in a mixing bowl. Stir until the salt and sugar is dissolved.
- Put the chicken in the brine solution and marinate the chicken overnight in a refrigerator.
- After brining, put the chicken in a colander to drain the liquid and let is stand for a few minutes to dry.
- In an empty mixing bowl, combine flour, cornstarch, white pepper, salt, garlic powder and onion powder. Mix until well combined.
- Divide the breading and put the other half on a empty container. Add water gradually and mix until the breading turns into a batter and the desired consistency is achieved.
- To coat the chicken: Dredge the chicken first in the breading, then dip in the batter and carefully coat the entire chicken.
- Dredge it again in the breading and coat it very well.
- Heat cooking oil in the pan or wok to deep enough to fry the chicken.
- Fry the chicken until golden brown about 7 to 8 minutes on each sides.
- When done, remove from the pan and place in a colander to drain excess oil.
- Serve with chopped onions and tomatoes with bagoong isda as side dish and dipping sauce.
Video
Notes
Cooking Tips of Chicken Bagnet Recipe:
- Optimal Brining: Ensure a flavorful outcome by allowing the chicken to marinate in the brine solution overnight, enhancing its taste and tenderness, while draining excess liquid before breading to achieve the desired crispy texture.
- Breading Mastery: Achieve a perfect crunch by thoroughly coating the chicken in a well-mixed blend of flour, cornstarch, white pepper, salt, garlic powder, and onion powder, then utilizing the batter to create a double-layered crispy exterior.
- Precision in Frying: Fry the Chicken Bagnet in sufficiently hot oil for 7 to 8 minutes on each side, ensuring a golden brown finish and a shorter cooking time compared to its pork counterpart, preserving the chicken's juicy tenderness.