Jollibee Fried Chicken
Serves 1
Directions
- 1Add cooked cold water, salt, black pepper, bay leaves, and crushed garlic to the half kilo of chicken.
- 2Brine the chicken for 2 to 3 hours and place it in the chiller.
- 3For the dry mixture, add rice flour, black pepper, garlic powder, and paprika. You can also use chili powder.
- 4Add a pinch of all-purpose seasoning and mix well until combined.
- 5Save about half a cup of the flour mixture.
- 6Take out the brined chicken and pat it dry.
- 7Coat the chicken with the dry mixture.
- 8Dip the coated chicken into cold water.
- 9Remove the chicken from the water and repeat the coating step again.
- 10Make sure to press and squeeze the flour onto the chicken to ensure a crispy texture when fried.
- 11Repeat the same steps for the remaining chicken pieces.
- 12Fry the chicken for 10 minutes on medium heat.
- 13Rest the chicken for 5 minutes.
- 14Fry the chicken again for 5 minutes on maximum heat until it is golden crispy brown.
- 15Remove the fried chicken from the heat.
- 16For the gravy, melt butter.
- 17Add flour and stir.
- 18Add chicken stock and stir again.
- 19Add cooking cream, salt, pepper, and soy sauce.
- 20Stir until the gravy is ready.
Ingredients
- 0.5 kilo ayam
- Air (sampai ayam tenggelam)
- 1 sk garam
- 20 biji blackpepper corn
- 5 bay leaves
- 5 bawang putih
- 1.5 cawan tepung beras
- 1 sk pepper
- 1 sk garam
- 1 sudu garlic powder
- 1 sudu paprika
- 1 cubit secukup rasa
- 4 sudu butter
- 0.25 cawan tepung gandum
- 0.5 kiub ayam
- 200 ml air panas
- 3 sudu cooking cream
- 1 sudu pepper
- 1 sk garam
- 0.5 sudu kicap masin
Equipment
chillerfrying pan
Tips
- Brining the chicken tenderizes it and enhances its flavor.
- Press and squeeze the flour onto the chicken to ensure a crispy texture when fried.
- Double fry the chicken for ultimate crispiness: 10 minutes on medium heat, rest 5 minutes, then 5 minutes on maximum heat until golden crispy brown.
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