Pan Fried Chicken and Gravy ala Pancake House

I was craving for Pancake House Pan Fried Chicken one time and there were no Pancake House near my home and aside from that, I was tight on the budget.

So to satisfy my cravings for Pan Fried Chicken, I really have to search over the Internet thinking if I could get a recipe instead. And I found one, but I was unsure if it would really taste like Pancake House’s chicken, so I decided to try it.

The recipe I found required overnight marination. So I was a bit sad because I wanted to eat fried chicken that day. I thought it was just easy to make. So at that moment, I cooked something else instead.

But I prepared the overnight marinade, and cooked the pan fried chicken recipe the next day. It wasn’t quite the same as Pancake House, so I did some adjustments with the recipe and below is what I did.

Pan Fried Chicken and gravy ala Pancake House Recipe
note: The ingredients is appropriate to its serving size

Ingredients:

For the chicken

  • 1 kg chicken, chopped into pieces
  • 1 tbsp calamansi juice
  • Pan Fried Chicken1 tbsp soy sauce
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp garlic
  • 1 egg

For the coating

  • 1/2 cup cornstarch
  • 1/2 cup flour
  • 1/4 cup rice flour

For the gravy

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cup water
  • 3 tbsp Knorr liquid seasoning
  • Salt, to taste

Cooking Procedures:

For the Chicken Marination
Marinate the chicken in soy sauce, calamansi, salt, pepper, egg, and garlic and let it rest for an hour inside the ref then transfer them to freezer and freeze them over night.

For the Coating
Whisk all the ingredients together in a bowl and set it aside.

For the gravy
Melt the butter and add flour. Wait for it to bubble. Add water gradually while whisking the mixture until thick. Add Knorr and season with salt to taste. Set side.

Frying the chicken
Heat oil to 350 degrees Fahrenheit. Dredge chicken pieces in the breading and then set aside for 3 mins. Deep-fry in batches for 8-12 mins in medium high fire or until cooked through. Drain excess oil on paper towels.

Serve them with hot steamy rice topped with steamed french string beans.

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