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Kanto Fried Chicken - Food with Mae-7

KFC – Kanto Fried Chicken

Crispy and FLavourful Filipino Fried Chicken

If you love fried chicken, you will enjoy this recipe too! 

In the US they have Kentucky Fried Chicken, Koreans have their fried chicken, Philippine has Kanto Fried Chicken.

The word ‘kanto’ literally means street corner. The name came from the street vendors in the Philippines KFC (kanto fried chicken) selling this on the streets. It became popular because it’s cheaper than the famous KFC brand, which works for the locals. It’s also a fast food which works for commuters, transport divers, students and office workers. For 1 piece with unli (unlimited) rice you can buy it from 80 pesos, that’s about £1.45, what a BARGAIN! No wonder why it’s so popular! 

This recipe is inspired by  Ronie aka Buddy, who was featured in the youtube Channel ‘Tikim’ a channel which features Filipino street food loved by the locals. 

Kanto fried chicken is usually paired with spiced vinegar or ketchup. I love mine with ketchup! Which dip do you prefer?

Double coating

I did 2 versions with this KFC (not shown on the video, I will do another reel for this) one is single coated and another one that is double coated. Both are very crispy but the double coated one is more crispier. To double coat, dip the chicken the batter mixture again (if it’s dry add more sprite, egg and flour mixture) then coat it again with the flour mixture.

Swap it and Common Questions

Chicken – I used chicken legs, you can use any part of the chicken or a whole chicken. The cooking time would change depending on the part of the chicken.

Salt – I use salt but you can use fish sauce as well. This  would make it even tastier and more Filipino! 

Liquid seasoning – I used Yondu liquid seasoning with this recipe. 

Sprite – I used sprite with this recipe, you can also use bicarbonate of soda  if you prefer. 

I hope you will enjoy my version of KFC – Kanto Fried Chicken. Please leave me a commen, I would love to hear from you!

Kanto Fried Chicken - Food with Mae-7


Chicken + Batter

4-6 legs
1 tablespoon salt
1 tablespoon black pepper
150ml sprite
1 large egg
2 tablespoons flour mixture (from what you made)

Flour Mix

170g all purpose flour
60g corn flour
2 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 teaspoon salt


80g salted butter
2 tablespoons all purpose flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon liquid seasoning
1 teaspoon soy (for colouring, optional)
200ml – 250ml water



In a large bowl, add chicken, salt, pepper, sprite, egg and flour mixture that you made. Mix them really well making sure that the chicken is well coated. Marinated this overnight in the fridge for the best tasty result for 15 minutes. The longer the marination is the more the seasoning will seep into the meat.


To make the flour mixture, add flour, corn flour, garlic powder, onion powder, black pepper and salt. Mix them really well and incorporate.


Heat some oil in a frying pan or wok. Coat your chicken with the flour mixture, making sure that it is well coated and pat it into the chicken. Slowly put it in the heated oil. Fry them until they are golden brown. I like to poke the chicken with a knife while its frying to make sure that it cooks through. Do this to all the chicken legs.


Once cooked, take it out of the oil and let the oil drip into a paper tower or a rack. 


To make your  gravy, melt some butter, add the flour, water, sugar, salt, liquid seasoning and soy sauce. Mix them well and let it slowly bowl while mixing it, breaking down the lumps.  Once it’s boiling let simmer for 5 minutes. Turn the heat off and transfer the gravy into a  container.


Now your fried chicken and gravy is ready to eat with some rice! 

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