Jollibee Crispy Fried Chicken
Ingredients
- Marinade:
- 3 lbs chicken pieces
- 1 cup buttermilk
- 2 tbsp soy sauce
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp MSG optional
- ½ tsp cayenne
- Breading:
- 2 cups flour
- ½ cup cornstarch
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp baking powder
- 1 tsp MSG optional
- ½ tsp cayenne
- Frying:
- Vegetable oil 8 cups
Instructions
- Pat chicken completely dry with paper towels
- Mix buttermilk, soy sauce, and all marinade spices in large bowl
- Add chicken, coat well, refrigerate 4+ hours (overnight best)
- Whisk flour, cornstarch, and all breading spices in shallow dish
- Remove chicken from marinade, let excess drip but keep moist
- Dredge in breading, pressing firmly to coat. Shake off excess
- Dip briefly back in marinade, then dredge again in breading
- Place on wire rack, rest 15-20 minutes at room temperature
- Heat oil to 325°F in deep fryer or large pot
- Fry 2-3 pieces at a time, don't overcrowd
- Fry 12-15 minutes for dark meat, 10-12 for white meat, until golden and 165°F internal
- Remove to wire rack over baking sheet to drain
- Rest 5 minutes before serving
Notes
- Dry chicken thoroughly before marinating
- Marinate minimum of 4 hours—overnight is ideal
- Double coating creates a signature extra crispiness
- Rest the coated chicken for 15-20 minutes before frying
- Maintain 325°F oil temperature consistently
- Don't overcrowd—fry in batches
- Drain on a wire rack, never paper towels, only
- Cornstarch is essential for crispiness
- MSG adds authentic flavor, but it is optional
- Store 3 days refrigerated, 2 months frozen
- Reheat in oven or air fryer for crispy results
- Best enjoyed fresh, but stays crispy for hours