SteemFoods Contest 18: Native Whole Crispy Chicken

Crispy Pata or crispy pork leg is a popular Filipino pork dish and can be eaten as a main dish along with rice and atcharang papaya. However, our crispy pata for today is a lot different. Instead of using pork leg, I used a whole native chicken. Read on and be the judge.

The Ingredients

The Preparation

How to Cook Native Crispy Chicken the Pata Way

Cooking whole crispy chicken is quite challenging. However challenging it is, I felt good the first time I made it successfully. Achievement unlocked for me.
Making whole crispy chicken involves two major processes; boiling and deep-frying. Boiling is necessary to make the meat tender. It also helps in making the skin crunchy when fried. Deep-frying completes the process and provides a nice crisp texture.

Boiling the Whole Chicken

Start to boil the whole chicken by boiling water in a deep cooking pot. Make sure that there is enough water so the chicken is fully submerged.
In this step, adding spices and seasonings is recommended to help infuse flavors to the meat.
Once tender, remove the chicken from the cooking pot and let it dry completely.

Deep-frying the Pata

Heat enough oil in the pot. Make sure to heat the oil completely before frying chicken.
Gently submerge the chicken into the hot oil.
Continue frying until it turns brown and crispy. Turn it over to fry the other side of the chicken. When the crackling sound of oil starts to mellow down, that’s your cue.

Remove chicken from the pot and place for it to cool down .

For the complete details of how it's cooked, please check the link below.
Thank you for your time....enjoy!

Yours truly,
@limcuy