Jollibee Chicken Joy

Jollibee Chicken Joy

This recipe is definitely one to bring out plenty of childhood memories and thoughts of home. The ubiquitous fast-food chain Jollibee is known for bringing tasty and affordable treats to Filipinos everywhere

And what is Fried chicken without a grayvy! . .But its most famous and popular item is its fried chicken—Chickenjoy is always very crunchy and crisp on the outside, while surprisingly tender and moist on the inside, with a hint of herbiness thanks to the garlic and five-spice powder.

A good standard for a fried chicken is it should have a crunchy and crisp battered chicken skin with a moist, juicy and tender meat inside.

The great thing about this homemade chicken joy recipe here is the simplicity. Sometimes simple ingredients make the dishes tastier.

The secret to succulent fried chicken starts with a marinade or brine, which keeps the chicken at its peak juiciness. Fried chicken traditionalists generally choose a buttermilk marinade while others swear by a brine, which is a mixture of sugar, salt and sometimes spices dissolved into water.


Jollibee Chicken Joy Recipe

Print Recipe
Serves: 3 Cooking Time: 1H 15M


  • 2 kilos chicken, your choice cuts
  • salt and pepper
  • cooking oil for deep frying
  • For the Brine
  • 3cups buttermilk
  • 2tbsp paprika powder
  • 2tbsp pepper
  • 2tbsp salt
  • 2tbsp onion powder
  • For the breading:
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • ½ tsp. five spice powder
  • 1 Tbsp. garlic powder
  • 1 tsp. fine salt, adjust if necessary



Put the chicken pieces in a bowl with buttermilk and season with salt, pepper, paprika powder and onion powder. brine for 12hour or 4 hours


Next, to make the breading, in a mixing bowl, combine flour, cornstarch, five-spice powder, garlic powder and salt.


Stir the dry ingredients using a fork until all the ingredients are evenly mixed.


Heat the oil in the deep fryer or deep frying pan for about 175°C.


Coat a piece of chicken with the breading inside and out. Coat underneath the skin as well.


Do it by pressing each chicken with the breading then shake off excess breading and fry it.


Depending on the size of your fryer and the size of your chicken, you can put 4 to 5 pieces per batch.


Just don't overcrowd the fryer to avoid the fried chicken to become soggy and loose it's crispiness.


Cook it for about 15 to 20 minutes in medium fire.


Put the chicken in a paper towel or a rack to drain the excess oil.


Serve with your favorite gravy. Enjoy!


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