The Joy of Fried Chicken and Gravy

Joy Cruz

Take one signature dish and pair it with another signature menu item, and the sum is much more than its parts. Think exponential. Jollibee is a quick-serve brand built on its Chickenjoy fried chicken, which is infused with a mildly spiced brine, hand-breaded and pressure-fried to produce juicy, flavorful meat encased in a light, audibly crispy, golden skin. The company also menus a signature brown gravy, delivering rich, umami flavor with creamy undertones that complements mashed potatoes, fries, rice and the marquee star. “Chickenjoy tastes great on its own, but what takes it to the next level is its unique pairing with Jollibee’s signature gravy,” says Joy Cruz, VP, research & development, North America. “Dunked, dipped, drenched or drizzled, a splash of this hot, silky gravy on the crispy, craggy fried chicken provides a textural contrast that opens up a whole new way of enjoying fried chicken.”

The two signatures are perfect flavor partners, Cruz notes, comparing the pairing to a French dip sandwich or a quesabirria taco. “The gravy never overpowers the chicken. It just elevates it,” she says. The combination originated in the Philippines where Jollibee’s global headquarters is located, but it is becoming wildly popular across the brand’s U.S. locations, and demand has made it a permanent menu option.

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