Go Back Email Link
–+ servings
Fried chicken aka jollibee served with a side of homemade gravy.
Carmen Spillette

Air Fryer Jollibee Fried Chicken with Gravy

No ratings yet
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.
Print Recipe Pin Recipe Remove ads
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Mains
Cuisine: Filipino
Calories: 710
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken:
  • 4 chicken quarters cut in half so you have thighs and legs
Spice seasoning:
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 2 teaspoons garlic powder
  • 1 teaspoon black pepper
  • 1 tablespoon baking powder for the skin only
Dry coating:
  • 1 cup flour
  • 1 cup cornstarch
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • Avocado oil to spray
Gravy:
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups water
  • 2 tablespoons soy sauce
  • 1 tablespoon chicken bouillon
  • Salt and pepper to taste

Equipment

Method
 

Season the chicken:
  1. 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.
    4 chicken quarters, 1 teaspoon paprika, 1 teaspoon salt, 2 teaspoons garlic powder, 1 teaspoon black pepper, 1 tablespoon baking powder
Coat the chicken:
  1. 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.
    1 cup flour, 1 cup cornstarch, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon salt, 1 tablespoon black pepper
Rest and spray:
  1. Let the coated chicken rest 5 minutes so the coating sets. Spray all over with avocado oil.
    Avocado oil
Air fry:
  1. Place the chicken skin side down in the air fryer. Air fry at 400°F for 25 minutes, flipping halfway, until deep golden and cooked through to 165°F.
Make the gravy:
  1. 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, then simmer until thickened. Season with salt and pepper.
    4 tablespoons butter, 4 tablespoons flour, 2 tablespoons soy sauce, 1 tablespoon chicken bouillon, 2 cups water
Serve:
  1. Serve the chicken hot over rice with a generous pour of gravy.

Notes

Storage:

Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the air fryer at 375°F for a few minutes to bring the crust back, do not microwave. The microwave will make it soft. You can microwave the gravy. 
Baking powder on the skin, never the meat. This is what gives you that crackly, deep-fried crust without the deep fryer. Get it on the meat and it just goes chalky and dry, so be picky about where it lands.
Skin side down first, always. The skin needs that direct heat to crisp before you flip it, this is the step everyone rushes and then wonders why their chicken came out soft.
Pack that coating on like you mean it. A lazy dredge slides right off. Press it into every crevice and that is where those crunchy bits come from.

Nutrition

Calories: 710kcalCarbohydrates: 66gProtein: 30gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 172mgSodium: 3376mgPotassium: 482mgFiber: 3gSugar: 1gVitamin A: 1582IUVitamin C: 0.1mgCalcium: 221mgIron: 4mg

Tried this recipe?

Mention @eatwithcarmen in all social platforms