Fried chicken may very well be the Taylor Swift of food: it has mass appeal, legions of devoted fans, and a remarkable ability to stay relevant no matter the era.
It is well-loved the world over, delivering everything we crave in a single bite—the aroma of caramelized protein, the irresistible crunch of the golden skin, the umami seasoning, the tender juicy meat, and the familiarity and comfort it brings. In short, fried chicken satisfies on many levels.
Part of its appeal is its versatility. It makes for a great canvas for an array of flavors, starting from the marinade and dredge to the condiments and thick glazes. No matter the style, it’s just hard to resist.
The Best Fried Chicken Orders in Manila, According to Foodies
Manila is spoiled for choice when it comes to fried chicken. From classic renditions to more creative takes, the options are seemingly endless. Here are some of the standouts, according to our foodie friends.
1. Jugs Jugueta, musician, songwriter and TV host
“Classic Pan Chicken and Waffle set at Pancake House. I eat it with buckets of gravy and sprinkled with seasoning.”
2. Pepper Teehankee, food writer
“Believe it or not, Uncle John’s! Don’t get the less salt, don’t get the spicy, just the plain fried chicken. One of the best that doesn’t even need gravy. I usually just walk to any Uncle John’s shop and get a two piece fried chicken to get my fix. Eat it freshly bought with or without rice.”
3. Leslie Cheng, food influencer
“During birthdays of our household staff and whenever I crave it, Jollibee Chickenjoy—breast or wings. Also spicy is the pick of everyone. I eat it on its own. Everyone else with rice.”
4. Tippi Tambunting, chef and restaurateur
“I love Korean fried chicken. Kkanbu in Solaire is my go-to when I’m craving. I order the Garlic Soy Fried Chicken, particularly the dark meat. Best eaten with my hands and with pickled radish.”
5. Charles Paw, restaurateur
“Bad Bird, the spicy version. And I eat it with their dirty rice.”
6. Jin Perez, food influencer
“Khao Khai is probably my most frequent fried chicken fix. I love its Bangkok-style Gai Tod for the crisp skin, juicy meat and bold seasoning. I always order the 8-piece box of Gai Tod. It’s the perfect size for sharing with my husband, our yaya and me. I dip each piece generously into Khao Khai’s nam jim jaew for that tangy, spicy kick. It has to be eaten with plenty of rice, of course.
7. Meg Koh, food influencer
“This really got me thinking since I don’t eat a lot of fried chicken. I would crave fried chicken sandwich instead and I’d get a TA-KA’s OG Chicken Sandwich. It already has their four sauces in it. When I crave fried chicken though as I know it, it’d have to be my childhood fried chicken Mutsarap in Binondo. I eat it with their sauce.”
8. Myke Tatung Sarthou, content creator, chef and restaurateur
For old school fried chicken, I usually go to Family Fried Chicken, originally from Zamboanga, which now has a branch in Tomas Morato. They fry the chicken whole, without breading, then chop it to serve. It’s always juicy, flavorful, and wonderfully straightforward. Lately, I’ve also discovered Andok’s Dokito, which I enjoy for a different style of fried chicken. I go for the classic Dokito pieces. I like the crisp, well-seasoned breading and the juicy meat underneath. Nothing fancy—just good fried chicken done right.”
Frequently Asked Questions
Popular picks include Bad Bird, Khao Khai, Pancake House, Jollibee, Family Fried Chicken, Uncle John’s, Kkanbu, TA-KA, and Mutsarap.
The Classic Pan Chicken & Waffle Set from Pancake House.
The original fried chicken from Uncle John’s.
Bad Bird’s spicy fried chicken with dirty rice.
Kkanbu’s Garlic Soy Fried Chicken is restaurateur Tippi Tambunting’s favorite.
Its crispy texture, juicy meat, comforting flavor, and versatility make it universally loved.
