Pancake House-Style Fried Chicken and Gravy

Difficulty
Medium
Servings
4 servings
Marinate
3 Hrs
Active Time
1 Hr

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.

Chicken

  • 600-700g chicken legs and thighs
  • 3 tbsp calamansi juice
  • 2 tbsp patis (fish sauce)
  • pinch of pepper

Gravy

  • ¼ cup unsalted butter
  • 2 tbsp all purpose flour
  • 1 cup water
  • half a chicken broth cube
  • 4 tsp Knorr liquid seasoning, to taste

Breading

  • ½ cup cornstarch
  • ½ cup potato starch or rice flour
  • 3 tbsp all-purpose flour
  • salt and pepper
1

Marinate chicken: Combine chicken, calamansi juice, patis, and pepper in a bowl. Cover and let marinate for 2 hours to overnight in the fridge.

2

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.

3

Prepare for frying: Heat oil in a wok or heavy-bottomed pot to 350°F.

4

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.

5

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.

6

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.

Notes

Double-frying is a cooking technique popularized by extra-crispy Korean fried chicken. It achieves a crispy exterior without overcooking the meat, which is a common problem with fried chicken. A first fry cooks the chicken, then the second fry at a hotter temperature dehydrates the skin to a shattering crisp. It works especially well with thin batters!

Prepare the chicken in advance by storing it in the fridge after the first fry. To cook, fry at 375°F until golden brown and crispy.

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