Chicken
Jollibee Inspired Chickenjoy-Style Fried Chicken
Juicy bone-in chicken with a thin, shatteringly crisp savory coating and smooth peppered brown gravy, recreated for a family-style meal at home.
Inspired by Jollibee
Prep
30 min + 4 hr brine
Cook
35 min
Serves
4 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 16 ingredients
- • 8 bone-in skin-on chicken pieces, about 3 1/2 pounds
- • 4 cups cold water
- • 3 tablespoons kosher salt, divided
- • 1 tablespoon granulated sugar
- • 2 teaspoons soy sauce
- • 2 cups all-purpose flour
- • 1/2 cup cornstarch
- • 2 teaspoons garlic powder
- • 2 teaspoons onion powder
- • 1 teaspoon ground white pepper, divided
- • 1 teaspoon paprika
- • 6 cups neutral frying oil, or enough for 2 1/2 inches in the pot
- • 3 tablespoons unsalted butter
- • 3 tablespoons all-purpose flour, for gravy
- • 2 cups low-sodium chicken broth
- • 1 teaspoon Worcestershire sauce
View ingredient-by-ingredient match
- 8 bone-in skin-on chicken pieces, about 3 1/2 poundsMissing
- 4 cups cold waterMissing
- 3 tablespoons kosher salt, dividedMissing
- 1 tablespoon granulated sugarMissing
- 2 teaspoons soy sauceMissing
- 2 cups all-purpose flourMissing
- 1/2 cup cornstarchMissing
- 2 teaspoons garlic powderMissing
- 2 teaspoons onion powderMissing
- 1 teaspoon ground white pepper, dividedMissing
- 1 teaspoon paprikaMissing
- 6 cups neutral frying oil, or enough for 2 1/2 inches in the potMissing
- 3 tablespoons unsalted butterMissing
- 3 tablespoons all-purpose flour, for gravyMissing
- 2 cups low-sodium chicken brothMissing
- 1 teaspoon Worcestershire sauceMissing
Optional ingredients are not counted as required.
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Method
Recipe notes
This unofficial home recreation emphasizes the menu item's recognizable thin golden shell, juicy seasoned meat, gentle umami, and savory gravy. A measured wet brine seasons to the bone, while cornstarch and restrained dredging keep the crust crisp rather than heavily craggy.
Planning, storage, and serving
Storage and reheating
Refrigerate chicken and gravy separately within 2 hours for up to 3 days. Reheat chicken on a rack at 400°F to 165°F and warm gravy gently with a splash of broth; do not refry refrigerated chicken.
Make-ahead tips
Brine the chicken for up to 8 hours and mix the dry coating one day ahead. The gravy can be refrigerated for 2 days, but dredge and fry the chicken only close to serving.
What to serve with it
- - Steamed jasmine rice
- - Creamy mashed potatoes
- - Quick vinegar cucumber salad
Equipment needed
- - Heavy Dutch oven
- - Deep-fry thermometer
- - Wire rack and instant-read thermometer
Difficulty explained
Brining is simple, but bone-in pieces vary in size and require steady oil temperature plus careful thermometer checks.
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Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Tamari
Use tamari in the same amount for a similar savory profile.
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Oil hotter than 325°F darkens the thin coating before bone-in chicken cooks safely at the center.
- Wet chicken turns the flour gummy, so drain and dry every piece thoroughly before dredging.
- Crowding the pot causes pale greasy crust and dangerous oil surges; fry only a few pieces at a time.
Nutrition Context
- Bone-in chicken provides substantial protein, while frying and gravy add most of the fat and sodium.
- Keeping gravy as a measured dip rather than pouring it over the crust preserves texture and controls richness.
FAQ
Why is the coating thinner than American craggy fried chicken?
A single fine dredge and cornstarch create a crisp, delicate shell that matches this style better than a heavy double coating.
Can I skip the brine?
You can, but the meat will be less evenly seasoned and breast pieces will dry more easily during frying.
Why use white pepper in the gravy?
White pepper supplies warm pepper flavor without dark flecks and complements the savory chicken broth.
Can I air-fry the chicken?
Yes, but the coating will be lighter. Spray it thoroughly with oil and air-fry at 375°F, turning once, until every piece reaches 165°F.
How do I keep fried chicken crisp?
Drain it on a wire rack, avoid covering it, and wait to serve gravy until the plate reaches the table.
What sides pair best with this dish?
Good pairings include Steamed jasmine rice; Creamy mashed potatoes; Quick vinegar cucumber salad. Choose one or two based on how substantial you want the meal to be.