Jollibee Fried Chicken

Serves 1
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Directions

  1. 1Add cooked cold water, salt, black pepper, bay leaves, and crushed garlic to the half kilo of chicken.
  2. 2Add cooked cold water, salt, black pepper, bay leaves, and crushed garlic to the half kilo of chicken.
  3. 3Add cooked cold water, salt, black pepper, bay leaves, and crushed garlic to the half kilo of chicken.
  4. 4Brine the chicken for 2 to 3 hours and place it in the chiller.
  5. 5Brine the chicken for 2 to 3 hours and place it in the chiller.
  6. 6Brine the chicken for 2 to 3 hours and place it in the chiller.
  7. 7For the dry mixture, add rice flour, black pepper, garlic powder, and paprika. You can also use chili powder.
  8. 8For the dry mixture, add rice flour, black pepper, garlic powder, and paprika. You can also use chili powder.
  9. 9For the dry mixture, add rice flour, black pepper, garlic powder, and paprika. You can also use chili powder.
  10. 10Add a pinch of all-purpose seasoning and mix well until combined.
  11. 11Add a pinch of all-purpose seasoning and mix well until combined.
  12. 12Add a pinch of all-purpose seasoning and mix well until combined.
  13. 13Save about half a cup of the flour mixture.
  14. 14Save about half a cup of the flour mixture.
  15. 15Save about half a cup of the flour mixture.
  16. 16Take out the brined chicken and pat it dry.
  17. 17Take out the brined chicken and pat it dry.
  18. 18Take out the brined chicken and pat it dry.
  19. 19Coat the chicken with the dry mixture.
  20. 20Coat the chicken with the dry mixture.
  21. 21Coat the chicken with the dry mixture.
  22. 22Dip the coated chicken into cold water.
  23. 23Dip the coated chicken into cold water.
  24. 24Dip the coated chicken into cold water.
  25. 25Remove the chicken from the water and repeat the coating step again.
  26. 26Remove the chicken from the water and repeat the coating step again.
  27. 27Remove the chicken from the water and repeat the coating step again.
  28. 28Make sure to press and squeeze the flour onto the chicken to ensure a crispy texture when fried.
  29. 29Make sure to press and squeeze the flour onto the chicken to ensure a crispy texture when fried.
  30. 30Make sure to press and squeeze the flour onto the chicken to ensure a crispy texture when fried.
  31. 31Repeat the same steps for the remaining chicken pieces.
  32. 32Repeat the same steps for the remaining chicken pieces.
  33. 33Repeat the same steps for the remaining chicken pieces.
  34. 34Fry the chicken for 10 minutes on medium heat.
  35. 35Fry the chicken for 10 minutes on medium heat.
  36. 36Fry the chicken for 10 minutes on medium heat.
  37. 37Rest the chicken for 5 minutes.
  38. 38Rest the chicken for 5 minutes.
  39. 39Rest the chicken for 5 minutes.
  40. 40Fry the chicken again for 5 minutes on maximum heat until it is golden crispy brown.
  41. 41Fry the chicken again for 5 minutes on maximum heat until it is golden crispy brown.
  42. 42Fry the chicken again for 5 minutes on maximum heat until it is golden crispy brown.
  43. 43Remove the fried chicken from the heat.
  44. 44Remove the fried chicken from the heat.
  45. 45Remove the fried chicken from the heat.
  46. 46For the gravy, melt butter.
  47. 47For the gravy, melt butter.
  48. 48For the gravy, melt butter.
  49. 49Add flour and stir.
  50. 50Add flour and stir.
  51. 51Add flour and stir.
  52. 52Add chicken stock and stir again.
  53. 53Add chicken stock and stir again.
  54. 54Add chicken stock and stir again.
  55. 55Add cooking cream, salt, pepper, and soy sauce.
  56. 56Add cooking cream, salt, pepper, and soy sauce.
  57. 57Add cooking cream, salt, pepper, and soy sauce.
  58. 58Stir until the gravy is ready.
  59. 59Stir until the gravy is ready.
  60. 60Stir until the gravy is ready.

Ingredients

  • 0.5 kilo ayam
  • 0.5 kilo ayam
  • 0.5 kilo ayam
  • Air (sampai ayam tenggelam)
  • Air (sampai ayam tenggelam)
  • Air (sampai ayam tenggelam)
  • 1 sk garam
  • 1 sk garam
  • 1 sk garam
  • 20 biji blackpepper corn
  • 20 biji blackpepper corn
  • 20 biji blackpepper corn
  • 5 bay leaves
  • 5 bay leaves
  • 5 bay leaves
  • 5 bawang putih
  • 5 bawang putih
  • 5 bawang putih
  • 1.5 cawan tepung beras
  • 1.5 cawan tepung beras
  • 1.5 cawan tepung beras
  • 1 sk pepper
  • 1 sk pepper
  • 1 sk pepper
  • 1 sk garam
  • 1 sk garam
  • 1 sk garam
  • 1 sudu garlic powder
  • 1 sudu garlic powder
  • 1 sudu garlic powder
  • 1 sudu paprika
  • 1 sudu paprika
  • 1 sudu paprika
  • 1 cubit secukup rasa
  • 1 cubit secukup rasa
  • 1 cubit secukup rasa
  • 4 sudu butter
  • 4 sudu butter
  • 4 sudu butter
  • 0.25 cawan tepung gandum
  • 0.25 cawan tepung gandum
  • 0.25 cawan tepung gandum
  • 0.5 kiub ayam
  • 0.5 kiub ayam
  • 0.5 kiub ayam
  • 200 ml air panas
  • 200 ml air panas
  • 200 ml air panas
  • 3 sudu cooking cream
  • 3 sudu cooking cream
  • 3 sudu cooking cream
  • 1 sudu pepper
  • 1 sudu pepper
  • 1 sudu pepper
  • 1 sk garam
  • 1 sk garam
  • 1 sk garam
  • 0.5 sudu kicap masin
  • 0.5 sudu kicap masin
  • 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.