We love the chick n’ chips of one of the iconic pizza places here in our country. But we don’t always get the chance to eat at a restaurant since we know how to cook and our mom is hard to please when it comes to dining out.
Luckily, we found a recipe for the chips, so we tried it a few weeks ago. The chicken fillet recipe is our mom’s and we’ve been cooking it for years.
We hope you try these recipes as well. Enjoy!
1 kg chicken breast fillet, sliced into thin strips (a la chicken fingers) or butterflied & sliced into smaller pieces
2 cups flour
2 cups Japanese bread crumbs
2 eggs, beaten with 1/4 cup water
patis to taste
juice of approx. 10 calamansi
1 tbsp hot water + 1/2 chicken cube
1 small can evaporated milk (optional: 1/2 cup butter milk or any liquid milk you like)
salt and pepper to taste
optional seasoning: cayenne pepper
oil for frying
(1) Marinate the chicken:
- Prep the marinade for the chicken by combining calamansi juice, patis, water+chicken cube mix, and ground pepper. Make sure to taste the marinade before pouring over the chicken fillets. We like our chicken fillet well seasoned, but not too salty since the dredging mix will also be seasoned.
- Pour marinade over chicken fillets and marinate for at least 30 minutes before frying.
- Before dredging the fillets, pour the milk and marinate for a few minutes longer (at least 10 minutes) before dredging.
(2) Breading the chicken fillets:
- Prep dredging mixture by combining flour, salt and pepper (add cayenne pepper if you like a spicy variant).
- In three separate trays: (1) dredging mix, (2) beaten egg + water mixture, (3) Japanese bread crumbs
- Coat each fillet in this order: dredging mix, beaten egg mix, bread crumbs.
- Set aside each fillet on a dry tray.
*** Tips: ***
- Use one hand for coating the dry mixture, while the other for dipping into the wet mixture.
- While in the middle of breading the chicken fillets, you can start heating up the oil for deep frying.
- Make sure the oil is hot for deep-frying. You can lower the flame before placing the fillets and adjust as you fry.
- Carefully place each breaded fillet into the oil. Use tongs to do this.
- Fry chicken fillets until golden brown.
- Set aside on a tray or plate with paper towels to drain excess oil.
- Serve with homemade chips with your favorite dipping sauces or ketchup.
1 kg medium to large potatoes (thoroughly washed, dirt removed, no need to peel)
2 cups flour
½ tsp cayenne pepper
2 tsps dried thyme
1 tsp garlic powder
Salt & pepper to taste
½ cup milk (skim or fresh milk; if you’ll use evaporated milk, use a 1:1 ratio with water)
oil for frying
- Boil potatoes for 20-30 minutes or until fork tender.
- Slice potatoes into thin rounds. Set aside.
- Mix flour, cayenne pepper, dried thyme, garlic powder, salt (approx. 1 tsp) and pepper (approx. 1/2 tsp) in a bowl.
- Set aside.
- Beat eggs and milk together. Season with salt and pepper. Set aside.
- Dip the potato slices in the egg and milk mixture, then dredge thoroughly in the seasoned flour.
- Deep-fry until crisp and golden.
- Drain the potato slices on paper towels.
- Serve with your favorite dips. Ours is a simple sour cream and chive dip (seasoned with salt, pepper and little cayenne).
*** Tip: ***
To check the flavor of your chicken and chips, fry a small batch first (around 3-5 slices of potatoes/chicken fillets) and have a taste test to know if the seasoning and flavors are coming through. Adjust the seasoning of the dredging/breading mix if needed.