Jollibee Style Fried Chicken
Jollibee Style Fried Chicken
Ingredients
For the Chicken
- 4 pounds dark meat chicken, bone-in, such as drumsticks and thighs
- as needed salt, for dry brining
For the Gravy
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups chicken stock
- 2 tablespoons soy sauce
- as needed salt, to taste
- as needed black pepper, to taste
For the Dry Batter
- 6 cups all-purpose flour
- 2 cups corn starch
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 2 teaspoons salt, or to taste
For the Wet Batter
- 1 egg
- 1/4 cup hot sauce
- 1 cup dry batter, from the seasoned dry batter mix
- 1/2 cup sparkling water, super cold, up to 1 cup, adjust accordingly
For Finishing Spices
- as needed flakey salt
- 1 teaspoon cayenne pepper
- 1 teaspoon 5 spice powder
Instructions
- 1
Place the 4 pounds of dark meat chicken on a wire rack set over a baking sheet. Sprinkle a generous amount of salt over each piece of chicken. Flip the chicken pieces and sprinkle more salt, ensuring salt gets into every crevice. Place the salted chicken into the refrigerator for at least 4 hours to overnight for dry brining.
⏱️ 5 min
- 2
In a saucepan, melt 4 tablespoons of butter over medium heat. Once the butter is melted, add 4 tablespoons of all-purpose flour. Whisk the butter and flour mixture continuously until it forms a roux and turns a deep golden brown color.
⏱️ 5 min
- 3
Splash in 2 tablespoons of soy sauce. Gradually add 2 cups of chicken stock while continuously whisking to prevent lumps. Cook the gravy down, stirring occasionally, until it thickens to the desired consistency. Adjust the seasoning with salt and pepper to taste. Set aside.
⏱️ 10 min
- 4
In a large metal bowl, combine 6 cups of all-purpose flour and 2 cups of corn starch. Add the dry spices: 2 teaspoons paprika, 2 teaspoons chili powder, 2 teaspoons garlic powder, 1 teaspoon black pepper, and 2 teaspoons salt. Mix all the dry batter ingredients thoroughly.
⏱️ 5 min
- 5
In a separate metal bowl, crack 1 egg. Add 1/4 cup of hot sauce to the egg. Whisk the egg and hot sauce together. Add 1 cup of the prepared seasoned dry batter to the wet mixture. Gradually add 1/2 cup to 1 cup of super cold sparkling water, whisking as you add, until the batter reaches a smooth, pourable consistency (adjust accordingly).
⏱️ 5 min
- 6
Put on gloves for handling the chicken and batter. Take a piece of the dry-brined chicken and thoroughly coat it in the dry batter, dusting it down well. Transfer the dry-battered chicken to the wet batter, ensuring it's fully coated. Lift the chicken from the wet batter, allowing any excess moisture to drip off. Return the wet-battered chicken to the dry batter and coat it thoroughly again, pressing the dry mixture onto the chicken to create a craggy texture. Repeat for all chicken pieces.
⏱️ 10 min
- 7
Heat oil in a deep fryer or a large heavy-bottomed pot to 350°F. Carefully place the battered chicken pieces into the hot oil. Do not overcrowd the fryer; fry in batches if necessary.
⏱️ 2 min•🌡️ 350
- 8
Fry the chicken for 10 to 12 minutes, or until it is golden brown and cooked through (internal temperature should reach 165°F). Remove the fried chicken from the oil using tongs and place it on a wire rack to drain excess oil.
⏱️ 12 min•🌡️ 350
- 9
Immediately after frying, sprinkle each piece of hot fried chicken with flakey salt, 1 teaspoon cayenne pepper, and 1 teaspoon 5 spice powder. Serve the Jollibee Style Fried Chicken with the prepared gravy.
⏱️ 3 min
Kitchen Tools
Jollibee Style Fried Chicken
For the Chicken
- 4 pounds dark meat chicken, bone-in, such as drumsticks and thighs
- as needed salt, for dry brining
For the Gravy
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups chicken stock
- 2 tablespoons soy sauce
- as needed salt, to taste
- as needed black pepper, to taste
For the Dry Batter
- 6 cups all-purpose flour
- 2 cups corn starch
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 2 teaspoons salt, or to taste
For the Wet Batter
- 1 egg
- 1/4 cup hot sauce
- 1 cup dry batter, from the seasoned dry batter mix
- 1/2 cup sparkling water, super cold, up to 1 cup, adjust accordingly
For Finishing Spices
- as needed flakey salt
- 1 teaspoon cayenne pepper
- 1 teaspoon 5 spice powder
Instructions
- 1
Place the 4 pounds of dark meat chicken on a wire rack set over a baking sheet. Sprinkle a generous amount of salt over each piece of chicken. Flip the chicken pieces and sprinkle more salt, ensuring salt gets into every crevice. Place the salted chicken into the refrigerator for at least 4 hours to overnight for dry brining.
⏱️ 5 min - 2
In a saucepan, melt 4 tablespoons of butter over medium heat. Once the butter is melted, add 4 tablespoons of all-purpose flour. Whisk the butter and flour mixture continuously until it forms a roux and turns a deep golden brown color.
⏱️ 5 min - 3
Splash in 2 tablespoons of soy sauce. Gradually add 2 cups of chicken stock while continuously whisking to prevent lumps. Cook the gravy down, stirring occasionally, until it thickens to the desired consistency. Adjust the seasoning with salt and pepper to taste. Set aside.
⏱️ 10 min - 4
In a large metal bowl, combine 6 cups of all-purpose flour and 2 cups of corn starch. Add the dry spices: 2 teaspoons paprika, 2 teaspoons chili powder, 2 teaspoons garlic powder, 1 teaspoon black pepper, and 2 teaspoons salt. Mix all the dry batter ingredients thoroughly.
⏱️ 5 min - 5
In a separate metal bowl, crack 1 egg. Add 1/4 cup of hot sauce to the egg. Whisk the egg and hot sauce together. Add 1 cup of the prepared seasoned dry batter to the wet mixture. Gradually add 1/2 cup to 1 cup of super cold sparkling water, whisking as you add, until the batter reaches a smooth, pourable consistency (adjust accordingly).
⏱️ 5 min - 6
Put on gloves for handling the chicken and batter. Take a piece of the dry-brined chicken and thoroughly coat it in the dry batter, dusting it down well. Transfer the dry-battered chicken to the wet batter, ensuring it's fully coated. Lift the chicken from the wet batter, allowing any excess moisture to drip off. Return the wet-battered chicken to the dry batter and coat it thoroughly again, pressing the dry mixture onto the chicken to create a craggy texture. Repeat for all chicken pieces.
⏱️ 10 min - 7
Heat oil in a deep fryer or a large heavy-bottomed pot to 350°F. Carefully place the battered chicken pieces into the hot oil. Do not overcrowd the fryer; fry in batches if necessary.
⏱️ 2 min•🌡️ 350 - 8
Fry the chicken for 10 to 12 minutes, or until it is golden brown and cooked through (internal temperature should reach 165°F). Remove the fried chicken from the oil using tongs and place it on a wire rack to drain excess oil.
⏱️ 12 min•🌡️ 350 - 9
Immediately after frying, sprinkle each piece of hot fried chicken with flakey salt, 1 teaspoon cayenne pepper, and 1 teaspoon 5 spice powder. Serve the Jollibee Style Fried Chicken with the prepared gravy.
⏱️ 3 min