Name: Filipino-American Fried Chicken Adobo
Prep time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4 servings
Ingredients: 8 bone-in, skin-on chicken drumsticks (about 2 lbs); 1/2 cup low-sodium soy sauce; 1/3 cup cane vinegar (or apple cider vinegar); 6 garlic cloves, smashed; 2 tsp black peppercorns, cracked; 4 bay leaves (fresh or dried); 1 tbsp brown sugar; 1 tsp kosher salt; 1/2 tsp ground black pepper; 1 cup all-purpose flour; 1/2 cup cornstarch; 1 tsp baking powder; 1 tsp smoked paprika; 1/2 cup buttermilk; Vegetable oil, for frying; 2 scallions, sliced, for garnish; Steamed jasmine rice, for serving

Filipino-American Fried Chicken Adobo

Peter

This Filipino-American Fried Chicken Adobo takes the soulful, tangy depth of classic Filipino adobo and fuses it with the irresistible crunch of American fried chicken. The chicken is marinated in a punchy mix of soy, vinegar, garlic, and bay leaf, then coated in a seasoned flour blend and fried until golden and shatteringly crisp. Inspired by Samin Nosrat’s focus on balancing salt, fat, acid, and heat, this recipe delivers bold flavor, juicy meat, and a crispy shell—perfect for sharing. Serve with rice to soak up every drop of the savory adobo juices.

Ingredients

Instructions

In a large bowl, combine soy sauce, vinegar, smashed garlic, cracked peppercorns, bay leaves, brown sugar, salt, and ground black pepper. Add chicken drumsticks and toss to coat. Cover and marinate in the fridge for at least 1 hour, or up to overnight.
Remove chicken from marinade (reserve marinade), pat very dry with paper towels. Let come to room temperature while you prepare the coating.
In a wide bowl, mix flour, cornstarch, baking powder, and smoked paprika. In another bowl, pour buttermilk.
Dip each drumstick in buttermilk, then dredge in the flour mixture, pressing to adhere. Place coated chicken on a wire rack.
Heat 1.5 inches of vegetable oil in a heavy pot to 350°F. Fry chicken in batches, 10-12 minutes, turning halfway, until golden and cooked through. Transfer to a fresh rack and sprinkle lightly with salt.
Meanwhile, pour reserved marinade into a small saucepan. Bring to a boil and simmer for 3-4 minutes until slightly syrupy. Strain and set aside.
Serve hot fried chicken with a drizzle of adobo glaze, sliced scallions, and jasmine rice on the side.