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Marinade :
3 cups buttermilk
2 teaspoons sugar
2 teaspoons kosher salt
Few dashes hot sauce (recommended: Tabasco)
1 whole chicken (about 4 pounds), cut into 8 or 10 pieces
1 cup all-purpose flour
1 cup cornstarch
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked sweet paprika
1/4 teaspoon chile de arbol powder
1 3/4 cup cold water
10 cups canola oil
Fine sea salt

For the marinade: In a large bowl, mix the buttermilk , sugar , salt, and hot sauce until combined. Add the
chicken and toss to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning

Remove the chicken from the buttermilk marinade and pat completely dry. Place the chicken on a wire
rack set over a rimmed baking sheet and let sit at room temperature for 30 minutes before frying.

For the batter: In a large bowl, whisk together the flour, cornstarch , baking powder, salt, pepper,
paprika , and chile de arbol until combined. Slowly whisk in the water and whisk until smooth. Let the
batter sit at room temperature for 15 minutes.

Heat the oil to 350 degrees F in a large Dutch oven . Transfer half the chicken into the batter. Remove the
chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully
transfer to the oil. Fry the chicken, adjusting the burner as necessary to maintain the oil temperature
between 300 and 325 degrees F, until deep golden brown and just cooked through, about 12 minutes.
Drain the chicken on paper towels and then transfer to a wire rack set over a rimmed baking sheet and
season with a little fine sea salt . Bring the oil back to 350 degrees F and repeat with the remaining

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How to Make Batter
28 Editors
Edited 6 weeks ago
When making batter it's important to keep the batter mixture thin, making your fried food
light and crispy. Light batters coat food evenly while keeping it moist and tender. A
batter recipe is extremely easy to make, and it tastes great with all deep-fried foods,
including fish, shrimp, onion rings, fries, chicken, fritters and a variety of vegetables.
You can easily add other ingredients to the batter to change the flavor.

1 cup all purpose flour

1 tablespoon baking powder

1 teaspoon salt (substitute sugar for sweet batter)

1 cup water (substitute beer or whole milk as desired)

Paprika, to taste (optional)

Black pepper, to taste (optional)
Never use egg yolks when making light, crispy batters. Use egg whites if a recipe calls
for them. Egg yokes make batters heavier. It may also make the batter soggy, with a
more cake-like consistency.
Never overload your deep fryer. Fry a few pieces of food at a time to prevent the oil
temperature from dropping.
Do not make your batter too thick. Thick batters take longer to cook. This may result in
dried-out food, especially when frying fish and seafood.
For the brined chicken
1 quart (4 cups) cold water
1/4 cup salt
1/4 cup granulated sugar
4 pounds bone-in, skin-on chicken pieces (halve each
breast crosswise and separate leg quarters into thighs
and drumsticks)
For the fried chicken
1 cup all-purpose flour
1 cup cornstarch
2 to 5 teaspoons freshly ground black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 teaspoons baking powder
1 teaspoon salt, plus more to taste
1 3/4 cups cold water
3 quarts (12 cups) peanut or vegetable oil, for frying
Make the brine
1. Whisk the water, salt, and sugar in a large bowl until the sugar and salt dissolve. Add the chicken and
refrigerate for 30 to 60 minutes.
Make the fried chicken batter
2. Whisk the flour, cornstarch, black pepper, paprika, cayenne, baking powder, salt, and water in a large
bowl until smooth. Cover and refrigerate the batter while the chicken is brining.
Fry the chicken
3. Heat the oil in a large Dutch oven or other deep-sided pot over medium-high heat till it reaches 350F
(176C). Place a wire rack on a rimmed baking sheet.
4. Pour off and discard the brine from the chicken. Pat the chicken pieces completely dry with paper
towels. Whisk the batter to recombine. (If the batter seems too thick, add a little cold water, no more than
1 tablespoon at a time, until the batter becomes the consistency of pancake batter.) Place half the
chicken pieces in the batter and turn to coat. Remove the chicken from the batter, allowing any excess to
drip back into the bowl, and carefully transfer it to the oil. Fry the chicken, adjusting the heat as necessary
to maintain the oil temperature between 300F and 325F (149C and 163C). Cook the fried chicken until
deep golden brown and the white meat registers 160F/71C (175F/79C for dark meat), 12 to 25
minutes, depending on the size of the chicken pieces. Place the fried chicken on the wire rack to drain.
Bring the oil back to 350F (176C) and repeat with the remaining chicken. Serve the fried chicken hot,
warm, at room temperature, even cold if there are any leftovers (hah!).



3 lb. boneless chicken breast
1/4 c. peanut, corn or vegetable oil
1/4 c. lemon juice
1 sprig parsley, finely chopped
1 1/2 c. flour
1 tsp. salt
2 lg. eggs
1/2 c. water
3 tbsp. peanut, corn or vegetable oil
Sift flour. Add oil, salt, eggs and stir with wire whisk. Add water gradually continuing
to whisk. Makes 2 cups of batter.
Cut boneless chicken breasts into pieces. Place oil, lemon juice and parsley into
bowl. Add chicken pieces and marinate for 20 minutes.
Take chicken pieces from marinade. Dip into batter coating chicken well and deep fry
until golden brown. Serve with hot mustard, honey or BBQ sauce if desired.

Jollibee Crispy Chicken Recipe
Before you cook the chicken it has to be marinated. The following Marinate recipe is still used today at
Jollibee for the Crispy ChickenJoy which are marinated daily in 40 to 80 lbs at a time, however the
amount of this marinade is only good for about 15 lbs of chicken.

The ChickenJoy Marinate:Jollibee ChickenJoy

2 tablespoons Potassium
2 tablespoons Kosher Salt
4 tablespoons MSG
1/8 teaspoon Garlic Powder
1/3 cup Bottled Chicken Concentrate
5 cups water

Mix all of the above and soak the chicken in the above marinate for 24 hours under refrigeration. The
Original Recipe is not packaged in three different places. The way it is cooked and the process make it
taste like it has eleven herbs and spices when in reality there is not. The way it is done in the
restaurant is using dried eggs and milk in the flour along with a box of breading salt and the seasoning
bag and a bag of breading flour.


2 fryer chickens cut up into 8 pieces and marinated
6 cups Crisco Shortening
1 eggs well beaten
2 cups Milk
2 cups Flour
2 teaspoons ground pepper
3 tablespoons salt
1 teaspoon MSG
1/8 teaspoon Garlic Powder
1 dash paprika

Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400F.
In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining six dry
ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken
in the flour mixture until well coated. In groups of four or five, drop the covered chicken pieces into
the shortening and lock the lid. When pressure start to builds up, cook for 10 minutes.
8-10 pcs chicken thighs and legs
salt and pepper
For the breading:
1/2 c cornstarch
1/2 c flour
salt &;pepper
1 tbsp five spice *five spice is an acquired taste so try putting a minimum of 1tbsp first and add as you please.
1. Marinate chicken with lemon and salt and pepper overnight or at least 30 minutes.
2. Fill a large skillet (cast iron is best) about half full with vegetable oil. Heat until VERY hot..
3. Meanwhile, roll the chicken pieces into the breading.
4. Shake off excess flour.
5. Drop 5-6 pieces into the hot oil.
6. Make sure there's enough space to stir the chicken.
7. Deep fry it until golden brown.
8. Drain the fried chicken.
9. It should be crispy goden brown.

Jollibee Chicken Joy Style Recipe

3 lbs. chicken drumsticks
2 eggs, beaten
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon garlic powder
5 cups lard or shortening
2 teaspoons chicken powder
1 teaspoon garlic powder
2 teaspoons Kikkoman soy sauce
1/2 teaspoon ground black pepper
1. Combine all the marinade ingredients. Mix well.
2. Place the chicken drumsticks in a large mixing bowl and then pour-in the marinade. Mix well.
3. Place inside the fridge and marinate for 12 hours to absorb flavor.
4. Melt lard or shortening in a deep pan.
5. Combine flour, salt, and garlic powder. Stir.
6. Dip the marinated chicken in the beaten egg and then dredge in the flour mixture.
7. Deep fry in lard or shortening in medium heat for about 12 to 15 minutes
8. Serve.

1-3/4 cups all-purpose flour
1 tablespoon dried thyme
1 tablespoon paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon pepper
1 egg
1/3 cup milk
2 tablespoons lemon juice
1 broiler/fryer chicken (3 to 4 pounds), cut up
Oil for deep-fat frying
1. In a shallow bowl, mix the first six ingredients. In a separate shallow bowl, whisk egg, milk
and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess.
Dip in egg mixture, then again in flour mixture.
2. In an electric skillet or deep fryer, heat oil to 375. Fry chicken, a few pieces at a time, 6-10
minutes on each side or until golden brown and chicken juices run clear. Drain on paper
towels. Yield: 4 servings.

Paula deens fried chicken
3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright
orange . In another bowl, combine the flour and pepper. Season the chicken with the house seasoning.
Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp . Dark meat takes longer then white meat. It should take
dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:
Mix ingredients together and store in an airtight container for up to 6 months.

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