Spicy Fried Chicken Neck

Here is my favorite fried chicken neck recipe, with a simple seasoning blend, crispy coating, and the perfect frying technique that makes these little gems tender on the inside and crunchy on the outside.

These fried chicken necks are something my family goes crazy for during Sunday dinners. I always make extra because they disappear so fast. There’s something so satisfying about gnawing on these tasty little bones, right?

What Kind of Chicken Necks Should I Use?

For the best fried chicken necks, look for ones that still have the skin on, as this will give you that crispy texture we’re all after. You can usually find chicken necks at butcher shops, Asian markets, or sometimes in the frozen section of regular grocery stores. Fresh is always better than frozen, but if frozen is all you can find, just make sure to thaw them completely before cooking. The necks should look plump and have a good amount of meat on them – avoid any that look dried out or have an off smell.

Options for Substitutions

This simple fried chicken neck recipe is pretty straightforward, but here are some swaps you can make:

• Chicken necks: If you can’t find chicken necks, chicken wings or drumettes work great with the same cooking method. You could also use other small chicken parts like wing tips or even cut-up chicken thighs into smaller pieces.
• Rock salt: Regular table salt or sea salt will do the job just fine. Use the same amount, but taste as you go since different salts can vary in intensity.
• Kalamansi juice: If you don’t have kalamansi, lemon juice works perfectly as mentioned. You can also try lime juice or even a splash of white vinegar for that tangy kick.
• Fresh chili: Any small hot pepper will work – try bird’s eye chili, serrano, or jalapeño depending on how much heat you want. You can also use a pinch of red pepper flakes if fresh chilies aren’t available.
• Garlic: Fresh garlic is best here, but if you’re in a pinch, use 1/4 teaspoon garlic powder instead of the fresh cloves.

Watch Out for These Mistakes While Cooking

The biggest mistake when frying chicken necks is not cooking them long enough, since these bony pieces need extra time to become tender and the skin needs adequate time to get crispy – aim for at least 15-20 minutes of frying time.

Another common error is skipping the marinating step or rushing it, as chicken necks really benefit from at least 30 minutes in the salt, pepper, garlic, and citrus mixture to break down the tough fibers and add flavor throughout.

Don’t overcrowd your pan either, because too many pieces at once will lower the oil temperature and result in greasy, soggy chicken instead of the crispy exterior you want.

Finally, make sure your oil temperature stays around 350°F – if it’s too hot, the outside will burn before the meat near the bone is fully cooked, and if it’s too cool, you’ll end up with oily, unappetizing results.

What to Serve With Fried Chicken Neck?

Fried chicken neck is perfect as a bar snack or appetizer, so I love serving it with ice-cold beer and some spicy dipping sauces like sriracha mayo or garlic aioli. Since these little bites pack a lot of flavor from the garlic and chili, they pair really well with cooling sides like pickled vegetables or a simple cucumber salad. You can also serve them alongside other Filipino favorites like lumpia or pancit for a fun sharing platter. For something more substantial, try them with steamed jasmine rice and a fresh tomato and onion salad to balance out all that crispy, savory goodness.

Storage Instructions

Refrigerate: Fried chicken necks are best enjoyed fresh and hot, but you can store leftovers in the fridge for up to 3 days in an airtight container. Just keep in mind that the crispy skin will soften a bit once stored, but they’re still tasty cold or reheated.

Freeze: You can freeze cooked chicken necks for up to 2 months in freezer-safe bags or containers. Let them cool completely first, then freeze them in single layers so they don’t stick together. They’re great to have on hand for a quick snack.

Reheat: To bring back some of that crispy texture, reheat your chicken necks in the oven at 350°F for about 8-10 minutes, or toss them in an air fryer for 3-4 minutes. The microwave works too, but you won’t get that nice crispy skin back.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-400
• Protein: 32-36 g
• Fat: 24-28 g
• Carbohydrates: 2-4 g

Ingredients

• 8.8 oz chicken necks, skin left on
• 1/2 tbsp coarse salt
• 1/2 tbsp black pepper, ground
• 2 cloves garlic, smashed
• 2 tbsp lemon juice or calamansi juice
• 1 whole chili pepper

Step 1: Marinate the Chicken Necks

• 8.8 oz chicken necks, skin left on
• 1/2 tbsp coarse salt
• 1/2 tbsp black pepper, ground
• 2 cloves garlic, smashed
• 2 tbsp lemon juice or calamansi juice
• 1 whole chili pepper

Rinse the chicken necks thoroughly, ensuring all impurities are removed, and then pat them dry with a paper towel.

In a bowl, combine the chicken necks, coarse salt, ground black pepper, smashed garlic cloves, lemon or calamansi juice (including the peels if desired), and the whole chili pepper.

Mix everything well, using your hands or a spatula, to ensure the marinade is evenly distributed.

Let the mixture marinate for at least 10 minutes.

I usually use my hands for mixing to better massage the flavors into the chicken, but do remember to observe proper raw meat handling and hygiene.

Step 2: Pan-Fry the Marinated Chicken Necks

• marinated chicken necks from Step 1

Heat a non-stick frying pan over medium-low heat for about 5 minutes until it is evenly hot.

Add the marinated chicken necks from Step 1 to the pan, placing them carefully in a single layer.

Cook the chicken necks, turning every minute or two so that all sides become golden brown.

Allow the chicken necks to continue cooking until they release their oil and fat—this is important for crispiness.

If there’s excess oil in the pan, you can carefully remove some as needed.

Maintain a low flame to prevent burning while ensuring thorough cooking.

I like to keep the heat on the lower side for crispier results and to avoid burning the skin.

Step 3: Drain, Serve, and Enjoy

Once the chicken necks have reached your desired level of crispiness and have shed most of their fat, shake off any excess oil and transfer them to a serving plate.

You will notice they have shrunk and become crisp.

Serve immediately while hot, accompanied by your favorite vinegar dip or Mang Tomas sauce for dipping.

To make the dish even more enjoyable, I sometimes sprinkle a little lemon juice on top for a fresh finish.

Spicy Fried Chicken Neck

Delicious Spicy Fried Chicken Neck recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 375 kcal

Ingredients

  

• 8.8 oz chicken necks, skin left on
• 1/2 tbsp coarse salt
• 1/2 tbsp black pepper, ground
• 2 cloves garlic, smashed
• 2 tbsp lemon juice or calamansi juice
• 1 whole chili pepper

Instructions

 

• Rinse the chicken necks thoroughly, ensuring all impurities are removed, and then pat them dry with a paper towel. In a bowl, combine the chicken necks, coarse salt, ground black pepper, smashed garlic cloves, lemon or calamansi juice (including the peels if desired), and the whole chili pepper. Mix everything well, using your hands or a spatula, to ensure the marinade is evenly distributed. Let the mixture marinate for at least 10 minutes. I usually use my hands for mixing to better massage the flavors into the chicken, but do remember to observe proper raw meat handling and hygiene.
• Heat a non-stick frying pan over medium-low heat for about 5 minutes until it is evenly hot. Add the marinated chicken necks from Step 1 to the pan, placing them carefully in a single layer. Cook the chicken necks, turning every minute or two so that all sides become golden brown. Allow the chicken necks to continue cooking until they release their oil and fat—this is important for crispiness. If there's excess oil in the pan, you can carefully remove some as needed. Maintain a low flame to prevent burning while ensuring thorough cooking. I like to keep the heat on the lower side for crispier results and to avoid burning the skin.
• Once the chicken necks have reached your desired level of crispiness and have shed most of their fat, shake off any excess oil and transfer them to a serving plate. You will notice they have shrunk and become crisp. Serve immediately while hot, accompanied by your favorite vinegar dip or Mang Tomas sauce for dipping. To make the dish even more enjoyable, I sometimes sprinkle a little lemon juice on top for a fresh finish.