Americans know the Filipino secret: the tastiest fried chicken in America is none other than Jollibee's "juicy-licious, crispy-licious" Chickenjoy!
Eater.com, a global food website owned by Vox Media, tested 16 of the greatest international food brands in America that serve various types of fried chicken, and Jollibee outperformed the other 15 in the Bones and Bones vs. Sauced categories.
Jollibee's Chickenjoy was described by Eater.com as "the Filipino fried chicken chain made its U.S. debut in 1998 and has since developed a cult following for its chickenjoy, what the chain calls its bone-in fried chicken, as well as its meat-topped spaghetti (though that won't be a factor for judging here)."
Chickenjoy's "subtly seasoned skin" and "satisfyingly light, tasty in a 'tastes like chicken' sort of way," according to Eater.com's Special Projects Editor Lesley Suter, is superior to Bonchon's half-and-half.
Suter further stated that Jollibee's unique gravy remains unchangeable. While Americans can eat fried chicken without gravy (and rice), the same cannot be said for Chickenjoy.
"It is more than simply an optional dunk; it completes the dish, gelatinous in a way I can only characterize as naughty, while boldly displaying its Filipino hues with a big dosage of sugar," wrote the editor.
Popeyes, Bonchon, KFC, McDonald's, and Burger King were among the companies Jollibee competed with in the feature.
As of this writing, the Filipino fast-food business has 84 outlets in North America, with intentions to grow in New York's Times Square.