Filipino Fried Chicken

Growing up in the Philippines, I remember the time when Kentucky Fried chicken came into town.  But, the Philippine culture has its own version of fried chicken.  It is considered street food and can be found in street stalls in all the large cities and small towns. You will find the ingredients quite unique.  I find dark meat to be the best and using dark beer is great for this recipe. I would normally recommend fresh onions and garlic, but I found the powder version provides more flavor during the marinade process.

Ingredients:
6-8 pieces of chicken (thighs, drumsticks, breasts)
3-4 tsp onion powder
3-4 tsp garlic powder
1 bottle beer (preferably dark)
3-4 tblsp soy sauce
Juice from 3 small limes
Enough oil to deep fry (canola or peanut)
salt and pepper

Place chicken pieces in a wide bowl. add, garlic and onion powder, soy sauce and lime juice.  Rub mixture well into chicken piece. Cover and refrigerate allowing for chicken to marinate for 1 hour. Add beer and recover continuing to marinade for another 4 hours or overnight.
Heat enough oil in a deep pan to fry chicken pieces.  Remove chicken pieces from the marinade; remove as much moisture as possible before frying to reduce the amount of splattering.  Fry chicken pieces in batches until cooked through and the outside is a rich golden brown and crispy.  Drain on kitchen paper town and season with salt and pepper.  Serve with rice.