1 whole EQUAL Chicken 1.2Kg, cut into serving size
120g / 240g MAYA Cornstarch 400g
5g /12g QUEEN Baking powder 200g
2 pcs EQUAL Fresh Eggs M6s (Norstar)
500ml Water
2 cups UFC Golden Fiesta Palm Oil Pouch 1L
25g EQUAL Refined White sugar 1/4Kg
1 bottle Buttermilk 1L (optional)
70g / 5g / 10g KNORR CHICKEN POWDER 300G
120g / 240g CREAM All purpose flour 200g

BRINE
1. Combine the EQUAL white sugar, buttermilk, and KNORR Chicken Powder 70g in a pot and place the pot over medium flame.
2. Stir until it comes to a boil. Lower the flame and simmer for 1-minute.
3. Transfer brine to a container and cool at once either through an ice bath or by stirring.
4. Once cooled, cover and place in the chiller until ready to use.
5. Optional: Add seasonings and spices, aromatics, and vegetables for extra flavor.
6. Once ready to use, submerge sliced chicken parts into brine for 24 hours minimum.
WET BATTER MIX
1. Combine KNORR Chicken powder 5g, CREAM All purpose flour 120g, MAYA Cornstarch 120g, QUEEN Baking powder 5g, EQUAL Fresh eggs, and water in a mixing bowl and whisk very well until all the ingredients are well incorporated.
2. Transfer to a covered container then place in the chiller until ready to use.
DRY COATING MIX
1. Combine KNORR Chicken powder 10g, CREAM All purpose flour 120g, MAYA Cornstarch 240g & QUEEN Baking powder 12g in a mixing bowl and whisk very well.
2. Cover until ready to use.
FRYING
1. Dip your brined fried chicken into the wet batter mix and onto the dry coating mix after.
2. Double coat for extra crispy skin.
3. Preheat the UFC Golden fiesta oil to 150°C and fry the chicken until lightly brown.
4. Remove the chicken and let it cool for 20 minutes.
5. Increase the oil's temperature to 200°C and add the chicken for the second fry until golden brown and cooked through.
6. Transfer the fried chicken to draining racks. Serve immediately.