Jollibee Style Fried Chicken

Jollibee-Style Fried Chicken

Servings: 4–6

Prep Time: 20 minutes

Marinate Time: 4–8 hours (recommended)

Cook Time: 15–18 minutes per batch

Total Time: About 5–9 hours (including marinating)

Ingredients

For the Chicken & Marinade:

• 1.2–1.5 kg (2.5–3 lbs) bone-in chicken (drumsticks, thighs, or leg quarters)

• 2 cups water

• 3 tablespoons soy sauce

• 1 tablespoon calamansi juice (or lemon juice)

• 1 tablespoon fish sauce (optional, for umami)

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 3 cloves garlic, minced

• 1 small onion, sliced

• 1 bay leaf (optional)

For the Breading:

• 1 ½ cups all-purpose flour

• 1/2 cup cornstarch

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon paprika (optional)

• 1/4 teaspoon baking powder (for lighter crust)

For Frying:

• Vegetable oil, for deep frying

Instructions

1. Marinate the Chicken:

1. In a large bowl, combine water, soy sauce, calamansi (or lemon) juice, fish sauce (if using), garlic, onion, salt, pepper, and bay leaf.

2. Add the chicken and mix to ensure all pieces are well coated.

3. Cover and refrigerate for 4 to 8 hours (overnight for best flavor).

2. Prepare the Breading:

1. In a shallow bowl or tray, combine the flour, cornstarch, garlic powder, onion powder, salt, pepper, paprika, and baking powder.

2. Mix well and set aside.

3. Dredge the Chicken:

1. Remove chicken from the marinade and pat dry with paper towels.

2. Dredge each piece thoroughly in the flour mixture, pressing to adhere.

3. For a thicker crust, let the coated chicken rest for 10–15 minutes, then dredge a second time.

4. Heat the Oil:

• In a deep, heavy-bottomed pot or deep fryer, heat 3–4 inches of oil to 175°C (350°F).

5. Fry the Chicken:

1. Carefully add chicken pieces in batches, being careful not to overcrowd the pot.

2. Fry for 15–18 minutes, turning occasionally, until golden brown and cooked through (internal temperature: 75°C / 165°F).

3. Drain on a wire rack or paper towels.

6. Serve:

• Serve hot and crispy, optionally with Jollibee-style gravy (see below) and steamed rice or fries.

Optional: Jollibee-Style Gravy

Ingredients:

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• 1 ½ cups beef or chicken broth

• 1 teaspoon soy sauce

• Salt and pepper to taste

Instructions:

1. In a saucepan over medium heat, melt butter.

2. Whisk in flour and cook for 1–2 minutes until light golden.

3. Slowly whisk in broth and soy sauce.

4. Simmer, stirring, until thickened (5–7 minutes).

5. Season to taste and serve warm over chicken.

Tips:

• Use a thermometer to maintain oil temperature for even frying.

• For extra crispiness, let the dredged chicken rest uncovered in the fridge for 30 minutes before frying.

Would you like a spicy version, a baked alternative, or the Chickenjoy with spaghetti recipe as well?