This recipe is a very simple fried chicken dish added with Sprite soft drinks. Although the name of this dish has a Sprite in it, you can use other soda lime soft drinks like 7-up or other soda lime drink. It also marinated with salt, pepper and evaporated milk to make it tastier but it will created a dark brown appearance of the skin when cooked. You can also add some garlic or onion powder and chicken powder to enhance its taste. So I hope will like this recipe and if you have any comments just post your comments below. By the way, there is also a video on the bottom of the recipe so you can just watch the tutorial video.
A Delicious Twist on a Classic
Growing up in a Filipino household, fried chicken was a staple on our dining table. Whether it was for Sunday lunches or simple weekday dinners, my lola always knew how to make the crispiest, juiciest chicken. One day, she surprised us all by adding a twist I never expected—Sprite! And let me tell you, it was a game-changer.
This recipe takes your usual fried chicken and gives it a unique spin by adding soda to the marinade and batter. The subtle sweetness and fizziness from the Sprite not only help tenderize the meat but also give it an extra layer of flavor that makes it irresistibly good. And if you’re a beginner in the kitchen, don’t worry—this recipe is simple and straightforward, perfect for anyone who’s just starting out. Let me walk you through the process, and maybe share a story or two along the way.
The Secret Ingredient: Soda
Now, I know what you’re thinking—soda in fried chicken? It sounds unusual, but trust me, it works wonders. In fact, it’s not just Sprite you can use. Growing up, when we ran out of Sprite, my mom would sometimes substitute it with 7-Up or whatever soda we had in the house. The trick is in the lime-flavored soft drink, which adds a subtle sweetness and acidity that enhances the flavor of the chicken.
Aside from the soda, the chicken is also marinated in evaporated milk, which helps keep it moist and flavorful. My lola always used to say that milk was her secret weapon for tenderizing chicken, and she was right! The combination of soda and milk in the marinade gives the chicken a unique depth of flavor, making every bite juicy and satisfying.
Marinating the Chicken: Patience is Key
Before frying, the chicken needs a good amount of time to marinate. When I was younger, I would always get impatient waiting for the chicken to finish marinating, but my lola would remind me that the longer the chicken sits in the marinade, the better it will taste. So, two hours is the minimum for this recipe, but if you have the time, let it sit a little longer.
In the marinade, you’ll mix salt, pepper, evaporated milk, and the soda of your choice. My uncle once suggested adding garlic powder or onion powder to the mix, and I’ve found that it really elevates the flavor, giving it a more savory kick. You can also toss in some chicken powder if you want to intensify the taste even more.
Creating the Perfect Batter: The Right Crunch
Once your chicken is marinated, it’s time to prepare the coating. I’ve experimented with different breading techniques over the years, but this one has become my go-to for that perfect crunch. The key is to have two separate flour mixtures—one for breading and one for the batter.
In one bowl, you’ll mix flour, salt, pepper, and a touch of paprika. The paprika adds a bit of smokiness to the chicken, which balances well with the sweetness from the soda. You’ll divide this mixture into two portions: one for the breading and one for the batter.
For the batter, you’ll combine the soda with the flour mixture and a bit of water, whisking it until it’s smooth. The fizziness of the soda helps create a light, crispy coating on the chicken, giving it that satisfying crunch with every bite.
Frying to Perfection: Timing is Everything
When it comes to frying, the temperature of the oil is crucial. My mom always taught me that the oil has to be just right—not too hot, not too cold. If it’s too hot, the chicken will burn before it cooks through. Too cold, and it’ll soak up too much oil, making it greasy. I usually aim for a medium-high heat and fry the chicken for about five minutes or until it’s golden brown.
Once the chicken is done, let it rest on a wire rack for a few minutes to drain any excess oil. And there you have it—crispy, juicy fried chicken with a surprising twist that’ll keep everyone coming back for more.
A Little History on Fried Chicken in the Philippines
While fried chicken is beloved all over the world, it holds a special place in the hearts of many Filipinos. Introduced during the American colonization, fried chicken quickly became a favorite in Filipino households. Over time, we’ve adapted the recipe to suit our tastes, adding local flavors and ingredients like calamansi, soy sauce, and banana ketchup.
In recent years, using soda as a marinade has gained popularity in the Philippines, especially in provinces where simple ingredients like lime soda are readily available. This technique, although modern, is now a favorite among many Filipino families, including mine. It’s a fun, easy way to put a new spin on an old classic, and the results are absolutely delicious.
Serving Suggestions: The Perfect Pairings
When we make this dish at home, we usually serve it with a side of garlic rice or potato wedges. My brother swears by dipping it in banana ketchup, but I personally love pairing it with a simple vinegar and chili dip to cut through the richness of the fried chicken.
If you want to take it up a notch, you can also add a fresh green salad or even some buttered corn on the side. The possibilities are endless, but no matter how you serve it, this chicken is sure to be the star of the meal.
Final Thoughts
There’s something truly special about this fried chicken recipe. The combination of soda, milk, and spices creates a flavor profile that’s both familiar and exciting. Whether you’re making it for a family gathering or a quick weekday dinner, this dish is sure to impress. And remember, if you have any questions or feedback, feel free to leave a comment below—I’d love to hear how your version turns out!
Now, it’s time to heat up that oil and get frying!
How to Cook Sprite Fried Chicken
Ingredients
- 1 kilo chicken cut into serving pieces
- 1 Tbsp salt
- 1 tsp black pepper ground
- 1/4 cup evaporated milk
Batter and Breading ingredients:
- 1 1/2 cup all-purpose flour
- 1 tsp. salt
- 1 tsp black pepper ground
- 1/2 tsp paprika
- 1/2 cup sprite softdrinks
- 1/3 cup water
Instructions
How To Cook Sprite Fried Chicken:
- Mix chicken, salt, pepper and milk in a bowl. Stir and squeeze with hands to absorb marinade.
- Then marinate for 2 hours.
- In another bowl, combine flour, salt, pepper and paprika. Mix until ingredients are well combined.
- Divide the flour mixture and put both halves in separate bowls. One is for the breading and the other for the batter. (Separate about 1/2 cup plus 1/8 cup of flour mixture for the batter. The remaining flour mixture is for the batter)
- To make the batter, pour sprite and water in one of the bowl with the flour mixture and whisk until the lumps are gone and turns into a smooth batter.
- Then dredge the chicken pieces in the breading first then dip in batter then coat again with the breading.
- Fry in hot oil until golden brown or for 5 minutes. Serve with your favorite dipping sauce.
Video
Notes
Cooking Tips:
Let the Chicken Marinate for Maximum Flavor
For the best results, let your chicken marinate in the Sprite mixture for at least two hours. This allows the soda and evaporated milk to fully tenderize the meat and infuse it with flavor. The longer the marination, the juicier and tastier your fried chicken will be.Double-Coat for Extra Crunch
To get that perfect crispy coating, dredge the chicken in flour, dip it in the batter, and then coat it again in the dry flour mixture. This double-layer creates a thick, crunchy crust when fried. Make sure to shake off any excess flour to avoid clumps.Monitor Oil Temperature Closely
Maintaining the right oil temperature is crucial for evenly cooked chicken. Fry the chicken at medium-high heat to ensure it turns golden brown without burning. If the oil is too cold, the chicken will absorb too much oil and become greasy; too hot, and it will cook too quickly on the outside but stay raw inside.
Thanks for sharing this recipe! I’ll try to cook it tonight.
You are welcome! Thanks also for your comment!