Panama Style Recipe Extra Crispy Fried Chicken

Our friend Chef Felipe Milanés is a renowned Panamanian chef and restaurateur known for elevating Panamanian cuisine with modern techniques and Caribbean influences.

Mo’s Heat Fried Chicken

Serves: 6 People

Ingredients – For the Chicken

• 1 whole chicken, cut into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
• 2 teaspoons salt
• 1 cup plain yogurt
• 3 tablespoons Mo’s Heat Sauce

Ingredients – Crispy Coating

• 2 cups all-purpose flour
• 2 cups cornstarch
• 1 teaspoon salt
• 1 teaspoon turmeric
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon dried achiote, a.k.a. annatto seed

For Frying

• Vegetable oil, enough for deep frying

Dipping Sauce

• 1 cup mayonnaise
• 1 tablespoon The Sinker

Step-by-Step Procedure

1. Step 1 — Prep the Chicken
   Cut the whole chicken into 8 pieces: 2 breasts, 2 thighs, 2 drumsticks, and 2 wings. Pat the chicken dry with paper towels.
2. Step 2 — Marinate
   In a large mixing bowl, add yogurt, Mo’s Heat Sauce, and salt. Mix well until fully combined. Add the chicken pieces and massage the marinade all over the chicken until fully coated. Cover and let it marinate for at least 1 hour in the refrigerator. For best flavor, marinate overnight.
3. Step 3 — Prepare the Crispy Coating
   In a separate bowl, combine flour, cornstarch, salt, turmeric, onion powder, garlic powder, and dried achiote, a.k.a. annatto seed. Mix thoroughly. The 50/50 flour and cornstarch mixture helps create that extra crispy crust.
4. Step 4 — Coat the Chicken
   Remove the chicken from the marinade one piece at a time. Place each piece into the flour mixture and press firmly so the coating sticks well. Shake off any excess flour. Let the coated chicken rest for 5 minutes before frying so the crust adheres properly.
5. Step 5 — Fry the Chicken
   Heat the oil to 350°F (175°C). Carefully place the chicken into the hot oil without overcrowding the pot. Fry in batches for about 12–15 minutes for dark meat and 10–12 minutes for white meat and wings until golden brown, crispy, and fully cooked inside. Internal temperature should reach 165°F (74°C).
6. Step 6 — Rest the Chicken
   Remove the chicken from the oil and place it on paper towels. Let it rest for 5 minutes.
7. Step 7 — Serve
   Serve hot with the dipping sauce on the side. Crunchy, juicy, spicy, and packed with flavor, papá.