11.099 Extra-Crunchy Fried Chicken with Mashed Potatoes


13 (Mon) April 2020

Extra-Crunchy Fried Chicken with Mashed Potatoes


by me

at home

-Dasmariñas Village, Makati, Metro Manila, Philippines-

with the Family

Same recipe as before (see 11.093 Extra-Crunchy Fried Chicken), but the meat had been scored to facilitate heat penetration through the bone, and the oil temperature was better regulated throughout.


Interestingly, DJ felt that the chicken was “too hard” and asked if it could be made less crunchy next time.

IZ: “Dad, why would you bring Corona into the house?!” – which makes me wonder how COVID-19 has impacted sales of the similarly named brand.

Also made a breakthrough with the mashed potatoes by passing them first through a ricer then a second time through a sieve to get out all the lumps, finally achieving a purely smooth texture.


In these dire times, the most critical matter for the Philippine food complex was to find a way to ensure that the people get their Jollibee fix.  This is their solution.  Other than the pre-marinated chicken, the rest of it is just making fried chicken entirely from scratch, so I didn’t see much point.  Anyway, I’ve sworn off Chickenjoy, as well as all Jollibee meat products (see 11.037 Chickenjoy).

Frankly, the chicken looked kinda icky, like it had been frozen, thawed, frozen, thawed, frozen.

As suggested by the industrial-looking packaging, and the “NOT FOR SALE” on the label, the chicken is restaurant inventory that otherwise can’t be sold due to the lockdown.  I think that selling it retail is a good idea to avoid wastage.  A better idea would be to make the chicken and give it away to the people who need it.  Nobody in this neighborhood is hungry.


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