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Truffle Mayo:



Wet Batter:

  • Soda water 125.0 ml
  • Oil
  • Parmesan cheese, finely grated 150.0 g

Truffle, a popular flavour that spells luxury has now transcended beyond pastas and can be found widely in the crispy snack category and other mainstream food platforms – all thanks to having truffle in more affordable commercial formats. The most cost efficient way to elevate something simple to gourmet status can now be done by adding paste, powders or flavoured oils. In this recipe, we’ve doubled up the “luxury” by adding black truffle paste to the glaze and in the dressing. Combining it with parmesan cheese makes a simple chicken lolly less ordinary.



  1. Truffle Mayo:

    • Combine all the ingredients in a bowl. Whisk well to combine.
    • Store in an airtight container or squeeze bottle and chill until ready to use.
  2. Glaze:

    • Combine all ingredients in a bowl or sauce pot. Whisk well to combine.
    • Taste and adjust seasoning.
  3. Chicken:

    • Season chicken with Knorr Chicken Stock Powder and pepper. 
    • Preheat the fryer to 175°C.
    • Combine the dry ingredients for the breading in a bowl. Whisk to evenly combine.
    • Divide the breading mix into 2 bowls (one for wet batter, one for dry).
  4. Wet Batter:

    • For the wet batter, whisk in the cold soda water.
    • To cook, light coat each chicken piece with the dry breading, then dip each into the batter.
    • Deep-fry the chicken in hot oil. Let it cook for 8-10 minutes or until fully cooked.
    • Hold each drumette by the bone, and dip each one in the glaze.
    • Arrange the chicken on a serving plate, pipe the truffle mayo on top of each chicken and sprinkle with grated parmesan. Serve immediately.
  5. Notes:

    • Use a microplane to grate the parmesan to achieve a soft, light, feathery texture.