Crispy & crunchy flavoured with 11 different spices! Tender & juicy on the inside and eating right after cooking when it’s hot and delicious. Just the perfect combination of a fried chicken!


Prep timeCook timeTotal time
20 mins15 mins35 mins
Serves 6-8 pax


Chicken marination:

  • 8-10 pieces of drumstick/thigh
  • 1/2 tbsp salt

Plain flour for coating:

  • 2/3 cup flour

Wet mixture for coating:

  • 3 eggs
  • 230ml water
  • 1 cup flour
  • 1/2 tbsp salt
  • 1 tsp baking soda
  • 1 tbsp sugar

Seasoning flour:

  • 3 cups flour
  • 1/2 tbsp dry thyme
  • 1/2 tbsp mustard powder
  • 1/2 tbsp ginger powder
  • 1/2 tbsp onion salt/celery salt
  • 1/2 tbsp salt
  • 1/2 tbsp oregano
  • 1 tbsp black pepper
  • 2 tbsp white pepper
  • 2 tbsp smoked paprika
  • 1 tsp dry basil


  1. Heat up a pot of oil (enough to deep fry your chickens) on medium heat for 10-15mins and carry on with your preparation

  2. Marinate chicken with salt and set aside

  3. In a bowl, add in the eggs, soda, water, flour, salt, baking soda, sugar and whisk till combine. This will be your wet mixture for coating later.

  4. In another bowl, add flour, thyme, mustard powder, ginger powder, onion/celery salt, salt, oregano, black pepper, white pepper, smoked paprika and basil. Mix everything till well combine. This will be your seasoning flour for coating later.

  5. Use a wooden chopstick to stick into the pot of hot oil, once you see bubbles forming around the bottom of the chopstick means the oil is ready for frying.

  6. Dip chicken in [A] plain flour, [B] wet mixture then [C] seasoning flour. Try to compress the seasoning flour onto the chicken tightly so that the crust will not fall apart when you deep fry.

  7. Deep fry your chicken for 15-20mins till nice and golden brown. (Do not over crowd your pot with too many chicken as the temperature of your oil will drop. Medium pot 3-4 chicken would be ideal)
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