🍗 Homemade Jollibee-Style Fried Chicken
Crispy, juicy, flavorful, and perfect with homemade gravy! This recipe makes restaurant-style fried chicken right in your kitchen.
🛒 Ingredients
For the Chicken Marinade
- 1 kg chicken — drumsticks, thighs, or mixed cuts
- 1 cup evaporated milk
- 1 egg
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp ground black pepper
- 1 tsp MSG, optional
- 1½ tsp salt
For the Crispy Coating
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp baking powder
- 1 tsp ground black pepper
- 1 tsp salt
For Frying
- Vegetable or other neutral cooking oil, enough for deep frying
🍲 Homemade Gravy
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 chicken bouillon cube
- ½ tsp soy sauce
- ¼ tsp black pepper
👩🍳 Step-by-Step Instructions
Step 1: Prepare the Chicken
Wash and pat the chicken pieces dry with paper towels. If using large pieces, make 2–3 shallow cuts through the thickest parts. This helps the marinade penetrate and allows the chicken to cook more evenly.
Step 2: Make the Marinade
In a large bowl, whisk together the evaporated milk and egg.
Add the garlic powder, onion powder, paprika, black pepper, MSG if using, and salt. Mix thoroughly.
Step 3: Marinate
Add the chicken pieces to the marinade and coat every piece well.
Cover the bowl and refrigerate for at least 4 hours, preferably overnight. The longer marinating time gives the chicken more flavor and helps keep it juicy.
Step 4: Prepare the Crispy Coating
In a large bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, baking powder, black pepper, and salt.
Mix well so all the seasonings are evenly distributed.
Step 5: Coat the Chicken
Remove one piece of chicken from the marinade and let the excess drip off.
Place it into the seasoned flour mixture. Press and squeeze the flour firmly onto the chicken to create a thick, craggy coating.
For an extra-crispy crust, dip the chicken briefly back into the marinade and coat it in the flour mixture a second time.
Place the coated pieces on a rack or tray and let them rest for about 5–10 minutes before frying.
Step 6: Heat the Oil
Pour enough cooking oil into a deep, heavy pot to allow the chicken to fry without touching the bottom.
Heat the oil to approximately 170–175°C (340–350°F).
Avoid overcrowding the pot because adding too many pieces at once can lower the oil temperature and make the chicken greasy.
Step 7: Fry the Chicken
Carefully lower the chicken into the hot oil.
Fry in batches until deeply golden brown and completely cooked through. Depending on the size of the pieces, this generally takes around 12–18 minutes.
Turn the chicken occasionally so it cooks evenly.
The safest way to check doneness is with a food thermometer: the thickest part of the chicken should reach 74°C (165°F).
Step 8: Drain
Transfer the fried chicken to a wire rack set over a tray. Allow excess oil to drip away.
Avoid placing the chicken directly on paper towels for too long, as the trapped steam can soften the crispy coating.
🍲 Homemade Gravy
Step 9: Make the Roux
Melt the butter in a saucepan over medium heat.
Add the flour and whisk continuously for about 1–2 minutes until smooth and lightly cooked.
Step 10: Add the Broth
Gradually pour in the chicken broth while whisking constantly to prevent lumps.
Add the chicken cube, soy sauce, and black pepper.
Step 11: Simmer
Bring the gravy to a gentle simmer and continue whisking until it becomes smooth and thick, about 3–5 minutes.
If the gravy becomes too thick, add a little more chicken broth. If it is too thin, simmer for another minute or two.
Step 12: Serve
Serve the crispy fried chicken hot with plenty of warm homemade gravy.
🍗 Extra Tip: For an especially crunchy crust, make sure the chicken is well pressed into the flour mixture and allow the coated chicken to rest briefly before frying. Keep the oil temperature steady and fry in small batches.
Enjoy your homemade Jollibee-style fried chicken! ❤️
See more on the next page
