Wednesday, July 22, 2009

finger lickin' good

Homemade fried chicken brings me back to my childhood. My grandma would serve it every Saturday, when all the cousins, aunts and uncles would get together at her house.

Her recipe was very simple. There was a light dusting of cornstarch, but that was it.

Lately, I've been cooking my version of the homemade fried chicken. It's our Sunday ulam.

Marinate chicken drumsticks in a mixture of calamansi juice, fish sauce (patis) and freshly ground black pepper for a minimum of 30 minutes. The longer, the better.

Deep fry in very hot oil. When done, drain on paper towels. Enjoy!

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