How to Cook Worcestershire Fried Chicken
Worcestershire fried chicken is a crispy, golden dish infused with tangy, umami-rich flavors from its quick marinade of Worcestershire sauce and simple spices.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Chicken Recipe
Cuisine: Filipino
Keyword: crispy fried chicken, worcestershire sauce
Servings: 6 servings
Calories: 246kcal
Author: Manny
- 1 kilo dressed chicken or chicken wings washed clean and and cut into serving pieces
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon iodized salt
- 2 teaspoons lemon or lime or kalamansi juice
- 1/2 teaspoon ground black pepper
- 1 teaspoon soy sauce optional
- Cooking oil for frying
- cornstarch for coating optional
How to cook Worcestershire Fried Chicken:
Marinate the chicken pieces in Worcestershire Sauce, salt, lemon or lime or kalamansi juice, black pepper, and soy sauce (optional) for 5 minutes.
Heat oil in a deep frying pan or wok. Then when oil is hot enough, drop in the chicken pieces but avoid putting too much just enough that the chicken pieces won't stick to each other.
Deep fry all the sides until golden brown. To get rid of the excess oil, drain in the wire basket or paper towels.
Serve with Worcestershire Sauce and mixture which consists of 2 tablespoons Worcestershire Sauce and 1/2 cup catsup.
Cooking Tips:
Marinate for Maximum Flavor
The secret to flavorful Worcestershire fried chicken lies in its quick but effective marinade. Allowing the chicken to soak in Worcestershire sauce, calamansi juice, and spices for at least five minutes tenderizes the meat and infuses it with a bold, tangy flavor. While longer marination isn't necessary, you can extend it slightly for a deeper taste, especially if you like your chicken extra juicy.
Control the Frying Temperature
Maintaining medium heat while frying is crucial to achieving perfectly cooked chicken. High heat may burn the skin too quickly while leaving the inside undercooked, so patience is key. To test the oil's readiness, drop in a small piece of chicken—if it sizzles gently, you’re good to go.
Drain Excess Oil for Crispier Skin
After frying, always let your chicken rest on a wire rack or paper towels to drain excess oil. This step not only makes the skin crispier but also prevents it from feeling greasy when served. Properly drained chicken pairs better with dipping sauces, enhancing the overall eating experience. 