Chicken Marinade

  • Buttermilk 700.0 ml
  • Boneless Chicken Breast, pounded flat 1000.0 g

Flour Mixture

  • Whole Egg (Whisked) 200.0 g
  • Plain Flour 250.0 g
  • Paprika Powder 5.0 g
  • Garlic Powder 5.0 g
  • Onion Powder 5.0 g
  • Mustard Powder 3.0 g
  • Ground Black Pepper 2.0 g


Before Serving

  • French Fries 800.0 g


  1. Chicken Marinade

    • In a mixing bowl, mix well Chicken Seasoning Powder and buttermilk.
    • Add in chicken breast into the mixture and marinate for 4 hours.
    • After 4 hours, pat dry chicken, set aside and reserve the buttermilk mixture.
  2. Flour Mixture

    • In a mixing bowl, mix all the dry ingredients together and add in whole egg to form a batter.
    • Coat chicken with the batter and deep fry at 160 degree Celsius for 7 mins.
  3. Sauce

    • In a mixing bowl, mix well RealMayonnaise and Hickory Smoke Barbeque Sauce and SEA Spice Paste.
    • Portion the sauce into the ramekin bowl at 50gm each.
  4. Before Serving

    • Deep fry the fries to golden brown, plate the chicken with fries and sauce.
    • Ready to serve.