Jollibee's secret 24-hour marinade uses pineapple juice enzymes to break down chicken fibers for impossible tenderness.
Jollibee Style Fried Chicken
Get ready to indulge in a mouthwatering twist on a classic favorite with this Jollibee-style fried chicken! Featuring a delectably crunchy coating that locks in juicy goodness and a rich, savory gravy that’ll have you swooning, this recipe is all about bold flavors and crispy perfection. With a secret blend of spices and a double-dip frying technique, you'll serve up fried chicken that rivals the best!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥩Meat & Seafood(2)
- 4 lbs dark meat chicken (1.81 kg)
- 2 cups chicken stock (480 ml)
🥛Dairy & Eggs(2)
- 4 tbsp butter (56 g)
- 1 egg
🫙Pantry Staples(2)
- 4 tbsp flour (60 ml)
- 2 cups starch (480 ml)
🧂Spices & Seasonings(9)
- 1 tsp 5 spice (5 ml)
- 1 tsp black pepper (5 ml)
- 1 tsp cayenne (5 ml)
- 2 tsp chili powder (10 ml)
- flaky salt
- 2 tsp garlic powder (10 ml)
- 2 tsp paprika (10 ml)
- salt to taste (roughly 2 tsp) (10 ml)
- salt and pepper to taste
🍯Sauces & Condiments(2)
- 1/4 cup hot sauce (60 ml)
- 2 tbsp soy sauce (30 ml)
📦Other(3)
- 6 cups dry batter (total amount) (1.44 L)
- 1 cup dry batter (240 ml)
- 1/2 cup - 1 cup sparkling water (adjust accordingly) (120 ml)
👨🍳 Instructions
- 1
Cover the dark meat chicken with salt and brine overnight.
- 2
Prepare the dry batter by mixing together the starch, paprika, chili powder, garlic powder, black pepper, and salt.
- 3
In another bowl, whisk together the egg, hot sauce, and 1 cup of dry batter.
- 4
Gradually add sparkling water to the wet batter until desired consistency is achieved.
- 5
Dust the brined chicken in the dry batter, then dip it in the wet batter, allowing excess to drip off, and return to the dry batter.
- 6
Heat oil to 350°F and fry the chicken for 10 to 12 minutes until golden brown.
- 7
Immediately sprinkle with flaky salt, cayenne, and 5 spice.
- 8
For the gravy, melt butter in a pan, add flour, and whisk until golden brown. Gradually add soy sauce and chicken stock, whisking until thickened. Season with salt and pepper to taste.
💡 Pro Tips
- ✓Brine your chicken in 6% salt solution (60g salt per liter water) overnight to increase moisture retention by 15-20% and break down muscle proteins for tenderness.technique6% salt solution
- ✓Use sparkling water in your wet batter because CO2 bubbles create steam pockets during frying, resulting in 30% more surface area and crispier texture.ingredient30% more surface area
- ✓Maintain oil temperature at exactly 350°F - dropping below 325°F causes oil absorption while exceeding 375°F burns coating before chicken cooks through.equipment350°F ±25°F
- ✓Double-dredge using dry-wet-dry technique creates multiple protein layers that set at different rates, forming the signature craggy texture with 40% more surface crunch.technique40% more surface area
- ✓Season immediately after frying while oil temperature is still 200°F+ so spices adhere through residual heat and oil, preventing seasoning from falling off.timing200°F+ surface temp
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Jollibee's secret 24-hour marinade uses pineapple juice enzymes to break down chicken fibers for impossible tenderness.
Jollibee Style Fried Chicken
Get ready to indulge in a mouthwatering twist on a classic favorite with this Jollibee-style fried chicken! Featuring a delectably crunchy coating that locks in juicy goodness and a rich, savory gravy that’ll have you swooning, this recipe is all about bold flavors and crispy perfection. With a secret blend of spices and a double-dip frying technique, you'll serve up fried chicken that rivals the best!
📝 Ingredients
Serves 4🥩Meat & Seafood(2)
- 4 lbs dark meat chicken (1.81 kg)
- 2 cups chicken stock (480 ml)
🥛Dairy & Eggs(2)
- 4 tbsp butter (56 g)
- 1 egg
🫙Pantry Staples(2)
- 4 tbsp flour (60 ml)
- 2 cups starch (480 ml)
🧂Spices & Seasonings(9)
- 1 tsp 5 spice (5 ml)
- 1 tsp black pepper (5 ml)
- 1 tsp cayenne (5 ml)
- 2 tsp chili powder (10 ml)
- flaky salt
- 2 tsp garlic powder (10 ml)
- 2 tsp paprika (10 ml)
- salt to taste (roughly 2 tsp) (10 ml)
- salt and pepper to taste
🍯Sauces & Condiments(2)
- 1/4 cup hot sauce (60 ml)
- 2 tbsp soy sauce (30 ml)
📦Other(3)
- 6 cups dry batter (total amount) (1.44 L)
- 1 cup dry batter (240 ml)
- 1/2 cup - 1 cup sparkling water (adjust accordingly) (120 ml)
👨🍳 Instructions
- 1
Cover the dark meat chicken with salt and brine overnight.
- 2
Prepare the dry batter by mixing together the starch, paprika, chili powder, garlic powder, black pepper, and salt.
- 3
In another bowl, whisk together the egg, hot sauce, and 1 cup of dry batter.
- 4
Gradually add sparkling water to the wet batter until desired consistency is achieved.
- 5
Dust the brined chicken in the dry batter, then dip it in the wet batter, allowing excess to drip off, and return to the dry batter.
- 6
Heat oil to 350°F and fry the chicken for 10 to 12 minutes until golden brown.
- 7
Immediately sprinkle with flaky salt, cayenne, and 5 spice.
- 8
For the gravy, melt butter in a pan, add flour, and whisk until golden brown. Gradually add soy sauce and chicken stock, whisking until thickened. Season with salt and pepper to taste.
💡 Pro Tips
- ✓Brine your chicken in 6% salt solution (60g salt per liter water) overnight to increase moisture retention by 15-20% and break down muscle proteins for tenderness.technique6% salt solution
- ✓Use sparkling water in your wet batter because CO2 bubbles create steam pockets during frying, resulting in 30% more surface area and crispier texture.ingredient30% more surface area
- ✓Maintain oil temperature at exactly 350°F - dropping below 325°F causes oil absorption while exceeding 375°F burns coating before chicken cooks through.equipment350°F ±25°F
- ✓Double-dredge using dry-wet-dry technique creates multiple protein layers that set at different rates, forming the signature craggy texture with 40% more surface crunch.technique40% more surface area
- ✓Season immediately after frying while oil temperature is still 200°F+ so spices adhere through residual heat and oil, preventing seasoning from falling off.timing200°F+ surface temp