AIR FRYER JOLLIBEE INSPIRED FRIED CHICKEN N GRAVY 🍗

Ingredients

• 2 lb Chicken Pieces (drumsticks and thighs) (skin-on, bone-in)
• 1 tsp Baking Powder (helps create ultra‑crisp skin)
• 1.5 cup All-Purpose Flour (for coating the chicken)
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder
• 1 tsp Paprika (sweet paprika)
• 1 large Egg (beaten, for wash)
• 1 cup Buttermilk (optional for extra tenderness)
• 2 cup Vegetable Oil (for shallow frying, use high smoke‑point oil)
• 2 tbsp Chicken Drippings (collected from fried chicken pan)
• 2 tbsp All-Purpose Flour (for roux in gravy)
• 2 cup Chicken Broth (low‑sodium)
• 1 tbsp Soy Sauce (light soy sauce)
• 1 tsp Brown Sugar
• 0.25 tsp Ground Black Pepper
• 1 clove Garlic (minced)

Instructions

1. Prepare Chicken

   Pat the chicken pieces completely dry with paper towels. Sprinkle salt, black pepper, garlic powder, and paprika over all sides, then rub the baking powder evenly onto the skin.

   Time: PT5M

2. Set Up Coating

   In a zip‑top bag combine the flour, a pinch of salt, and a pinch of pepper. Add the beaten egg and buttermilk, seal and shake to mix. Add the seasoned chicken, seal, and shake until each piece is fully coated. Shake off excess flour before frying.

   Time: PT5M

3. Heat Oil

   Pour vegetable oil into the skillet to a depth of about 1/4 inch. Heat over medium‑high until the oil reaches 350°F (use a thermometer).

   Time: PT5M

   Temperature: 350°F

4. Fry Chicken

   Carefully place the coated chicken pieces in the hot oil. Fry 6‑7 minutes per side, turning with tongs, until the exterior is deep golden‑brown and the internal temperature reaches 165°F.

   Time: PT12M

   Temperature: 350°F

5. Rest Chicken

   Transfer the fried chicken to a wire rack set over paper towels to drain excess oil.

   Time: PT3M

6. Make Gravy

   In a saucepan, add 2 tbsp of the chicken drippings and whisk in 2 tbsp flour. Cook for 2 minutes until lightly browned. Gradually whisk in chicken broth, soy sauce, brown sugar, minced garlic, and ground black pepper. Simmer 5 minutes, stirring constantly, until the gravy thickens.

   Time: PT5M

7. Serve

   Plate the crispy fried chicken, spoon the brown gravy over or serve on the side, and enjoy while hot.

   Time: PT1M

Nutrition Facts

Calories

500

Protein

30g

Carbohydrates

30g

Fat

25g

Fiber

1g