MANILA – Jollibee, the country’s number one fast-food chain, recently launched a new TV commercial highlighting its flagship product: the crispylicious, juicylicious Chickenjoy. Inarguably the top choice for fast-food fried chicken for many Pinoys, Chickenjoy has earned the title as the “Philippines’ Favorite Fried Chicken” for various reasons – one of which is its unparalleled crispy skin. Pinoys just cannot get enough of Chickenjoy’s crispylicious skin because it creates a unique taste experience, which taps into the different senses.
The TV commercial opens with the appetizing sight of Chickenjoy’s expertly fried, golden-brown skin followed by the irresistible sounds of soft crunch as the skin is being snapped and peeled, signalling perfect crispiness. It ends with the endorser savoring the crispylicious skin’s signature taste, leaving the viewers craving for a Chickenjoy meal of their own.
“Filipinos love fried chicken, and to most, its best part is the crispy skin. This is the reason why they save this part for last. But not all crispy fried chicken skins are created equal, so to speak. Jollibee Chickenjoy is not only crispy; it is crispy and delicious,” said Jollibee Philippines Marketing AVP for Flagship Category, Kent Mariano.
“Every piece of Chickenjoy excites the senses – sight, sound, and taste – making the whole experience complete and satisfying. It’s no wonder Chickenjoy is the crispylicious fried chicken that has been joyfully shared by generations of Filipino families to create the happiest moments,” Mariano added.
The famous crispylicious and juicylicious Chickenjoy has definitely left a mark on Filipinos all over the world not only due to its indisputably delicious taste, but also because every bite is an experience that will always remind Filipinos of joyful moments shared with the family. The 1-pc. Chickenjoy with Rice comes with gravy for only P75 and with Fries and Regular Drink for only P99. Available in all Jollibee stores nationwide, drive through, and Jollibee delivery by dialling #8-700.
