Recipes

Air Fryer Jollibee Fried Chicken with Gravy

Crispy, juicy Jollibee-inspired fried chicken made in the air fryer — no deep frying — with a rich homemade brown gravy. The Chicken Joy crust and flavor you crave, made easy at home.

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

  • 4 chicken leg quarters, cut into drumsticks and thighs
  • For the chicken seasoning::
    • 1 teaspoon (2g) paprika
    • 1 teaspoon (6g) salt
    • 2 teaspoons (6g) garlic powder
    • 1 teaspoon (2g) black pepper
    • 1 tablespoon (14g) baking powder (for skin only)
  • For the coating::
    • 1 cup (125g) all-purpose flour
    • 1 cup (120g) cornstarch
    • 1 tablespoon (7g) paprika
    • 1 tablespoon (9g) garlic powder
    • 1 tablespoon (18g) salt
    • 1 tablespoon (7g) black pepper
  • Avocado oil spray
  • For the gravy::
    • 4 tablespoons (56g) butter
    • 4 tablespoons (30g) all-purpose flour
    • 2 cups (475ml) water
    • 2 tablespoons (30ml) soy sauce
    • 1 tablespoon (9g) chicken bouillon paste (or 1 cube, crushed)
    • Salt and pepper to taste

Notes

  • Keep the baking powder on the skin only — it can dry out the meat if it gets on the flesh
  • Let the coated chicken rest 5 minutes so the coating adheres properly before air frying
  • Serve hot over steamed rice with a generous pour of gravy
  • Recipe from Carmen Spillette at eatwithcarmen.com
  • {"Nutrition per serving"=>"710 kcal, 30g protein, 66g carbs, 36g fat"}

Instructions

  1. Season the chicken: Season the chicken quarters all over with the paprika, salt, garlic powder, and black pepper. Sprinkle the baking powder onto the skin only and rub it in. Keep it off the meat — it can dry it out.

  2. Coat the chicken: In a large bowl, mix the flour, cornstarch, paprika, garlic powder, salt, and black pepper. Dredge each piece, pressing the coating on well so it sticks into all the crevices.

  3. Rest and spray: Let the coated chicken rest 5 minutes so the coating sets. Spray all over with avocado oil.

  4. Air fry: Place the chicken skin side down in the air fryer. Air fry at 400°F (200°C) for 25 minutes, flipping halfway, until deep golden and cooked through to 165°F (74°C).

  5. Make the gravy: While the chicken cooks, melt the butter in a pan over medium heat. Whisk in the flour and cook into a roux. Slowly add the water, soy sauce, and bouillon, whisking constantly, then simmer until thickened. Season with salt and pepper to taste.

  6. Serve: Serve the chicken hot over steamed rice with a generous pour of gravy.