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Jollibee's signature fried chicken is renowned for its delectable flavor and crispy texture. While the exact recipe remains a well-guarded secret, this guide will provide you with a recipe that captures the essence of Jollibee-style chicken. Follow these steps carefully, and you'll be enjoying a taste reminiscent of the beloved fast-food chain.

Ingredients

2 lbs (approx. 1 kg) chicken pieces (drumsticks, thighs, wings, etc.)
1 cup buttermilk
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper (adjust to your preferred level of spiciness)
1 cup all-purpose flour
1 cup cornstarch
1 tablespoon baking powder
Cooking oil, for frying


Instructions:

Marinate the chicken: In a large bowl, mix the buttermilk, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Add the chicken pieces to the bowl, ensuring they are fully coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or preferably overnight. This will help tenderize the chicken and infuse it with flavor.

Prepare the coating: In a separate large bowl, whisk together the all-purpose flour, cornstarch, and baking powder until well combined. This will be the coating for your chicken.

Heat the oil: In a deep frying pan or Dutch oven, pour enough cooking oil to submerge the chicken pieces. Heat the oil to around 350-375°F (175-190°C).

Coat the chicken: Take each chicken piece from the marinade and let any excess buttermilk drip off. Dredge the chicken in the flour mixture, pressing the coating onto the chicken to ensure it adheres well.

Fry the chicken: Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches, if necessary. Cook until the chicken is golden brown and fully cooked through, typically 10-15 minutes, depending on the size of the chicken pieces.

Drain and serve: Once the chicken is done, use a slotted spoon to remove it from the oil and place it on a plate lined with paper towels to drain any excess oil. Let the chicken rest for a few minutes before serving to retain its juiciness.

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