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Truffle Mayo:



Wet Batter:

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


  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.