Posted in Home Cooking

In Which One Puts the Ketchup On Before Frying the Chicken…

The ketchup is IN the chicken...
The ketchup is IN the chicken…

I was stumped for lunch ideas yesterday seeing how the past week was one marked by family feasts and a rather harrowing time at work for me.  I was more than a little drained and just wanted to laze about the house on a humid Sunday when I was, in a manner of speaking, bullied into preparing lunch.  Ach, porca miseria…

Now, I’ve been hankering to do a spin on caramelized chicken, a recipe I spotted in an old issue of Australian Delicious, but found that I didn’t have some of the ingredients on hand.  This is pretty much what I did: make a batch of fried chicken and give it a bit of a spin.

The list of ingredients for this recipe sounds a little trashy, seeing how tomato ketchup plays a role in flavoring the chicken.  Supermarket Parmesan and bottled Italian seasoning give it a bit of oomph, while panko gives it a nice, crispy crust.  Overall, it made for a fairly passable dish for lunch.

“Sweep the Fridge” Chicken

  • 4 chicken thighs
  • 4 chicken drumsticks
  • 1 cup tomato ketchup
  • salt and pepper
  • 1 tablespoon Italian seasoning or 1/2 tablespoon each of dried basil and oregano
  • 1 cup flour
  • 1 tablespoon finely grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • 1 egg, beaten
  • oil for deep-frying

In a non-reactive bowl, combine the ketchup, Parmesan, and Italian seasoning.  Rub the chicken with salt and pepper, then add to the marinade.  Toss until all the chicken is well-coated; cover and leave to soak for 30 minutes to an hour.

Heat oil in a wok or a deep saucepan over medium heat.  Dredge the chicken parts in flour, dip in the beaten egg, and roll in the panko.  Fry until golden brown and cooked through.  Drain on a plate lined with paper towels.  Transfer to a serving dish; serve immediately.

Serves 6.



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

One thought on “In Which One Puts the Ketchup On Before Frying the Chicken…

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