SPICY JOLLIBEE FRIED CHICKEN Mar 3 Written By Summer Ahmed https://www.youtube.com/shorts/i04NLOPVlkMPrintWith ImageWithout ImageSPICY JOLLIBEE FRIED CHICKEN Yield 6-8Prep time20 MinCook time10 MinTotal time30 Min Ingredients 4 lbs dark meat chicken (salt brine overnight)Dry Batter (total):6 cups flour2 cup corn starch 2 tsp paprika 2 tsp chili powder2 tsp garlic powder1 tsp black peppersalt to taste (roughly 2 tsp)Wet Batter:1 egg1/4 cup hot sauce1 cup dry batter1/2-1 cup sparkling water Gravy:4 tbsp butter4 tbsp flour2 cups chicken stock2 tbsp soy saucesalt and pepper to tasteFinishing Spices:flakey salt1 tsp cayenne1 tsp 5 spiceInstructionsStart by hitting every piece of chicken with salt, making sure it’s fully seasoned. Place the chicken on a rack and slide it into the fridge for at least four hours, preferably overnight. This is our dry brine.While that rests, make the gravy. Melt 4 tablespoons of butter in a pot over medium heat. Once melted, whisk in 4 tablespoons of flour and keep stirring until it turns a deep golden brown — that’s your roux.Splash in about 2 tablespoons of soy sauce, then slowly pour in 2 cups of chicken stock while whisking constantly so it stays smooth. Let it simmer until thick and glossy. Adjust with salt and pepper and set asideFor the coating, combine 6 cups of flour and 2 cups of cornstarch in a large bowl. Season it with paprika, chili powder, garlic powder, black pepper, and salt.In another bowl, crack in an egg and add hot sauce. Whisk it together, then mix in 1 cup of the seasoned dry blend. Slowly pour in super cold sparkling water, whisking until you get a smooth batter. Adjust accordingly until you get a heavy cream like consistency.Take your dry-brined chicken and dredge it thoroughly in the dry mix first. Dip it into the wet batter, let the excess drip off, then return it to the dry mix for that second coating.Heat oil to 350°F. Carefully lower the chicken in and fry for 10 to 12 minutes until deeply golden and cooked through.As soon as it comes out of the oil, hit it immediately with flaky salt, a sprinkle of cayenne, and a touch of five spice.Serve hot with extra gravy on the side for dipping and enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance ramadanchickenfried Summer Ahmed
SPICY JOLLIBEE FRIED CHICKEN Mar 3 Written By Summer Ahmed https://www.youtube.com/shorts/i04NLOPVlkMPrintWith ImageWithout ImageSPICY JOLLIBEE FRIED CHICKEN Yield 6-8Prep time20 MinCook time10 MinTotal time30 Min Ingredients 4 lbs dark meat chicken (salt brine overnight)Dry Batter (total):6 cups flour2 cup corn starch 2 tsp paprika 2 tsp chili powder2 tsp garlic powder1 tsp black peppersalt to taste (roughly 2 tsp)Wet Batter:1 egg1/4 cup hot sauce1 cup dry batter1/2-1 cup sparkling water Gravy:4 tbsp butter4 tbsp flour2 cups chicken stock2 tbsp soy saucesalt and pepper to tasteFinishing Spices:flakey salt1 tsp cayenne1 tsp 5 spiceInstructionsStart by hitting every piece of chicken with salt, making sure it’s fully seasoned. Place the chicken on a rack and slide it into the fridge for at least four hours, preferably overnight. This is our dry brine.While that rests, make the gravy. Melt 4 tablespoons of butter in a pot over medium heat. Once melted, whisk in 4 tablespoons of flour and keep stirring until it turns a deep golden brown — that’s your roux.Splash in about 2 tablespoons of soy sauce, then slowly pour in 2 cups of chicken stock while whisking constantly so it stays smooth. Let it simmer until thick and glossy. Adjust with salt and pepper and set asideFor the coating, combine 6 cups of flour and 2 cups of cornstarch in a large bowl. Season it with paprika, chili powder, garlic powder, black pepper, and salt.In another bowl, crack in an egg and add hot sauce. Whisk it together, then mix in 1 cup of the seasoned dry blend. Slowly pour in super cold sparkling water, whisking until you get a smooth batter. Adjust accordingly until you get a heavy cream like consistency.Take your dry-brined chicken and dredge it thoroughly in the dry mix first. Dip it into the wet batter, let the excess drip off, then return it to the dry mix for that second coating.Heat oil to 350°F. Carefully lower the chicken in and fry for 10 to 12 minutes until deeply golden and cooked through.As soon as it comes out of the oil, hit it immediately with flaky salt, a sprinkle of cayenne, and a touch of five spice.Serve hot with extra gravy on the side for dipping and enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance ramadanchickenfried Summer Ahmed
