Jollibee Chickenjoy Recognized As “Best Fried Chicken In America”

And to that, we say "dasurv!"

With all the new Jollibee stores opening all over the world, but more specifically in the United States of America, the famous Chickenjoy is bound to win some foreign hearts. Eater, an international food website by Vox Media, just named Jollibee’s Chickenjoy as “the best fried chicken in America.”

Eater’s search for the best fried chicken in America was a battle between 16 brands. For the boned category, there were Popeyes, KFC, Jollibee, and Church’s; for the no-bone category, there were Wendy’s, McDonald’s, Burger King, and White Castle; the sandwiched category included Chick-fil-A, Shake Shack, Fuku, and Bojangles; the sauced category included Bonchon, Wingstop, Panda Express, and Del Taco.

Photo by Jollibee official Facebook page

As for the individual winners for each category, Jollibee’s Chickenjoy won the boned category, McDonald’s Chicken McNuggets won the no-bones category, Shake Shack’s Chick’n Shack won the sandwiched category, and Bonchon’s chicken won the sauced category. In the end, it came neck to neck between Jollibee and Bonchon, with Jollibee winning the entire series.


Lesley Suter, the deputy editor of Eater, explains why Chickenjoy is the best fried chicken in America. She says, “The subtly seasoned skin is as tectonically crunchy as advertised, if loosely attached in such a way as to be able to slide off an entire hunk with one bite. (This actually proved to be a plus, when, two hours later, I dug in with my fingers for a skin-only snack.) But the real surprise here was the chicken itself: satisfyingly light, flavorful in a “tastes like chicken” sort of way, and supremely moist. That was the aspect my kids enjoyed most, too, my 5-year-old won’t eat any meat with too dry or stringy a texture, and he plowed through two drumsticks of this stuff.”

Photo by Jollibee

She adds, “Jollibee’s signature gravy is more than just an optional dunk; it completes the dish, gelatinous in a way I can only describe as naughty, while proudly showing its Filipino colors with a hefty dose of sugar. On its own, the gravy is unremarkable bordering on weird but slathered on a bite of Chickenjoy, the sweetish gravy brings out a whole other realm of flavor: bright, tangy, rich. It’s the chicken’s perfect complement”


Recommended Videos

Read Eater’s full taste test here.


Most Popular Recipes

My Agile Privacy
We use cookies to ensure you get the best experience on By continued use, you agree to our privacy policy and accept our use of such cookies. Find out more here.
Warning: some page functionalities could not work due to your privacy choices