Jollibee fried chicken recipe delivers bold, savory flavor and crispy texture that captures the essence of Filipino-style fast food. This dish is incredibly delicious, known for its juicy inside and crunchy outside, seasoned to perfection.
I made this Jollibee fried chicken recipe because I grew up loving its taste and wanted to recreate it at home. I watched how it was made in local kitchens and found inspiration through cooking videos.
The main specialty lies in its brined, flavorful meat and ultra-crispy coating. I will now show up and present step-by-step how to make this iconic Jollibee fried chicken recipe.
Why We Love This Recipe?
We love this Jollibee fried chicken recipe because it brings the perfect balance of crispy, flavorful coating and juicy, tender meat. It captures the bold, comforting taste of the original Chickenjoy right at home.
The easy brine and well-seasoned breading make every bite satisfying. It’s a Jollibee Fried Chicken Recipe that’s fun to cook, rewarding to eat, and brings back familiar, nostalgic flavors with each crispy crunch.
How To Prepare Jollibee Fried Chicken Recipe?
Recipe Overview
Preparation Time: 20 minutes
Brining Time (Inactive): 4–6 hours or overnight
Cooking Time: 20–25 minutes
Total Time: Approx. 5–7 hours (including brining)
Course: Main Dish
Cuisine: Filipino / American Fast Food
Difficulty: Moderate
Yield: Serves 4–5 people
Kitchen Utensils Needed
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Deep fryer or deep pot
- Cooking thermometer (optional but recommended)
- Cooling rack or paper towels
- Tongs or slotted spoon
Ingredients
Chicken & Brine
- 1 kg chicken pieces (drumsticks, thighs, wings, breasts)
- 4–6 cloves garlic, smashed
- 2–3 dried bay leaves
- 1 cup buttermilk
- 2 tbsp salt
- 2 tbsp chicken bouillon powder or Knorr chicken concentrate
- 2 tbsp all-purpose flour
- 5 cups water
- Optional: a few drops of hot sauce (for a spicy kick)
Dry Breading Mix
- 1 cup all-purpose flour
- 1 cup cornstarch or potato starch
- ½ tbsp Chinese five-spice powder
- 1 tsp baking powder
- 1 tbsp garlic powder
- 1 tsp smoked or plain paprika
- ½ tsp onion powder
- ½ tsp soy sauce (dry or spray to moisten flour mix slightly)
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp ground white pepper
- Optional: 1 tsp MSG or chicken salt (for extra umami)
Wet Coating
- 1 cup chicken broth (cooled)
- 1 large egg, beaten
- 2 tbsp butter, melted
- 1 cup whole milk (preferably chilled)
For Frying
- Neutral oil or shortening with high smoke point (peanut, canola, palm oil, or shortening)
Instructions
1. Brine the Chicken
- In a large bowl, combine 5 cups of water, smashed garlic, bay leaves, salt, chicken bouillon powder, flour, and buttermilk. Add a few drops of hot sauce if using.
- Mix until everything is well combined.
- Submerge chicken pieces in the brine. Cover and refrigerate for at least 4 hours, preferably overnight.
2. Prepare Breading Mix
- In a large bowl, mix together flour, cornstarch, five-spice powder, baking powder, garlic powder, paprika, onion powder, salt, black pepper, white pepper, and optional MSG or chicken salt.
- Optionally spray a small amount of soy sauce over the mix and toss gently to create clumps for a more textured coating.
3. Prepare Wet Coating
- In another bowl, whisk together chicken broth, milk, melted butter, and beaten egg until smooth.
4. Coat the Chicken
- Remove chicken from brine and pat dry lightly.
- Dip each piece into the wet coating, ensuring full coverage.
- Dredge the chicken into the breading mix, pressing firmly so the coating sticks.
- For extra crispiness, repeat the wet and dry coating process one more time (double-dip method).
- Set aside coated chicken for 10–15 minutes to allow the coating to adhere.
5. Fry the Chicken
- Heat neutral oil in a deep fryer or deep pot to 170–175°C (340–350°F).
- Fry chicken in batches, avoiding overcrowding.
- Cook for 12–15 minutes (depending on size), turning occasionally, until golden brown and internal temperature reaches 75°C (165°F).
- Place fried chicken on a cooling rack or paper towels to drain excess oil.
Nutrition Facts Of Jollibee Fried Chicken Recipe
| Nutrition | Amount |
|---|---|
| Protein | 25–30 g |
| Calories | 500 kcal |
| Fat | 19–20 g |
| Saturated | 5 g |
| Carbohydrates | 55 g |
| Fiber | 1 g |
| sugar | 1 g |
Tips And Tricks To Make Your Jollibee Style Fried Chicken Recipe As Crispy, Juicy, And Flavorful As Possible
1. Brine the Chicken Overnight
Let the chicken soak in the buttermilk brine for at least 6 hours or overnight. This tenderizes the meat and infuses it with deep flavor.
2. Double-Dip for Extra Crunch
Dip the chicken in the wet mix, then coat it in the dry mix twice. This builds up a thick, crunchy crust just like the original Chickenjoy.
3. Let the Coated Chicken Rest Before Frying
After breading, let the chicken sit for 10–15 minutes. This helps the coating stick better and fry up crispier.
4. Use a Thermometer for Frying
Keep oil temperature between 170–175°C (340–350°F). Too hot, and the outside burns before the inside cooks; too low, and the chicken turns greasy.
5. Don’t Overcrowd the Fryer
Fry in small batches so the oil temperature stays stable. This ensures each piece cooks evenly and stays crispy.
How To Make Jollibee Fried Chicken Recipe Tastier?
To make your Jollibee fried chicken recipe even tastier, focus on seasoning every layer brine, wet batter, and breading. Add a little MSG or chicken powder to the flour mix for extra umami, and try a pinch of five-spice for depth.
Let the chicken brine overnight for maximum flavor and tenderness. Double-dip in wet and dry coating for a thicker, crunchier crust.
Fry at the right temperature to lock in juices and avoid soggy coating. Small tweaks like these bring out bold, signature taste in every bite.
Tasty Serving Suggestions For Your Jollibee-Style Fried Chicken Recipe
1. With Jollibee-Style Gravy
Serve with rich, savory brown gravy made from drippings, flour, and beef or chicken broth—just like the original meal.
2. With Steamed White Rice
A classic Filipino pairing fried chicken and plain rice, perfect for soaking up extra gravy.
3. With Spaghetti (Filipino Style)
Pair with sweet-style Filipino spaghetti for a true Jollibee combo meal experience.
4. With Mashed Potatoes
Creamy mashed potatoes make a comforting side that balances the crunch of the fried chicken.
5. With Corn and Buttered Vegetables
Light buttered corn, carrots, and green beans add a colorful, balanced side to your crispy meal.
How Do You Preserve Jollibee Fried Chicken Recipe?
To preserve Jollibee fried chicken recipe, let it cool completely after frying, then store it in an airtight container in the refrigerator for up to 3 days.
For longer storage, wrap each piece in foil or plastic wrap and freeze in a sealed bag or container for up to 1 month. When ready to reheat, use an oven or air fryer at 180°C (350°F) for 10–15 minutes to restore crispiness. Avoid microwaving, as it can make the coating soggy and the texture less enjoyable.
Conclusion
This Jollibee fried chicken recipe was a fun, easy, and truly delicious success. I enjoyed every step of making it, from the brining to the crispy final fry.
I hope this inspires you to try it in your own kitchen it’s simple to make and packed with flavor. Now it’s your turn to cook this Jollibee Fried Chicken Recipe, enjoy every bite, and share your experience. I’ll be waiting to hear how delicious it turned out after you make it!
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