Chicken Joy, Delight, Happy and Ecstasy with Elation

The unofficial national dish of the Philippines. Everyone loves fried chicken, but not every Filipino knows how to cook the perfect breaded fried chicken like its famous fast-food counterpart. Mine was came from imperfection before I’ve got the ultimate ways to produced this dish. Proud to say that I love Chicken Joy, and it’s an iconic taste that I must recreate if I have my craving and the nearest outlet is 100 kilometers away.
But I add some spiciness and more garlicky taste; you can omit the chili powder but not the garlic.

Ingredients:
½ kilo chicken, any parts will do (drumstick, wings, breast etc.)
1 tablespoon minced garlic
1 small sachet of powder seasoning
2 tablespoon of calamansi or lime juice
½ teaspoon of chili powder
A pinch of salt and pepper
3 cups of frying oil
2 cups of all purpose flour

Combine all ingredients and marinate it for at least 3 hours on the chiller section.
Mix 1 cup of all-purpose flour to the marinated chicken (including its juice). The mixture will be sticky; this will serve as the first layer of the breaded chicken. The flour will be tasty because of the juice coming from the mixture. Prepare the other 1 cup of the flour in a resalable food grade plastic bag. Put the floured chicken, sealed it and shake until the second layer of flour coat the chicken.
In a medium size pan, heat the oil until the smoke starting to appear. The ideal frying temperature is about 365 degrees F (185 C). If you have no kitchen thermometer, try dropping a 2" square of bread in the hot oil, it should turn golden brown in about 60 seconds.
You can also add butter, but you must skim off any foam that rises to the top while heating the oil. You can toss in chunks of ham or bacon to add flavor. Fry all the chicken for just about 15 second, turn it to the other side, cover the pan, and turn the stove in low heat. Fry it for about 10 minutes. If the bone of the drumstick begins to appear from its foot’s end, turn the heat in high again for another 5 minutes. Wait until the skin became stiff and crispy. Drain the excessive oil in a paper towels that placed in a newspaper for additional absorption. Serve it with banana ketchup.