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Chicken Marinade

  • Buttermilk 700 ml
  • Boneless Chicken Breast, pounded flat 1000 g

Flour Mixture

  • Whole Egg (Whisked) 200 g
  • Plain Flour 250 g
  • Paprika Powder 5 g
  • Garlic Powder 5 g
  • Onion Powder 5 g
  • Mustard Powder 3 g
  • Ground Black Pepper 2 g


  • Knorr Hickory Smoke Barbeque Sauce 120 g

Before Serving

  • French Fries 800 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.