What’s your favorite dish from Pancake House? If we had to guess, it’s either the spaghetti, the tacos, or the Classic Pan Fried Chicken. There’s a lot to love about their fried bird, from the crispy skin to the juicy, citrus-kissed chicken underneath. And then there’s the gravy: thick, buttery, and spiked with Knorr’s unmistakable umami.
Our original Pan Fried Chicken hack got a lot of feedback over the years, so we retested and rewrote the recipe below. The marinade now includes patis, which many pointed out to be a key missing ingredient. Advanced cooks who want extra-crispy skin can double-fry their fried chicken.
Marinate chicken: Combine chicken, calamansi juice, patis, and pepper in a bowl. Cover and let marinate for 2 hours to overnight in the fridge.
Make the gravy: Melt butter in a pan over medium heat. Add flour and cook for 1–2 minutes. Add chicken cube and stir until dissolved. Add water and stir until mixture thickens. Season with liquid seasoning, adding more to taste. Set aside.
Prepare for frying: Heat oil in a wok or heavy-bottomed pot to 350°F.
Coat chicken: Combine breading ingredients in a baking tray or bowl. Whisk with a fork or whisk until evenly mixed. Transfer marinated chicken to the flour and turn each piece until all sides are evenly coated.
Fry: Once the oil is hot, fry chicken in batches until slightly golden and just starting to crisp, about 10–15 minutes. (This is a safe average—the exact time depends on the size of your cuts!) Rest fried chicken on a metal rack and let cool for at least 30 minutes.
Double-fry: Reheat oil to 375°F and double-fry the chicken until golden brown and crispy all over, 4–5 minutes. Transfer double-fried chicken to a metal rack or heatproof plate lined with paper towels to drain excess oil. Serve with steamed rice and prepared gravy.
