Prep time
Cook time


  • 3 cups (750g) cake wheat flour
  • 2 Tbsp (30ml) each white and black pepper powder
  • 1 Tbsp (15ml) paprika
  • 1 Tbsp (15ml) chicken spice
  • 1 tsp (5ml) salt
  • 2 large eggs
  • Splash of milk or water
  • 4 cups (1l) vegetable oil


  1. Combine 2 cups of the flour, peppers, paprika, chicken spice and salt in a large shallow bowl.
  2. Place eggs and water in a separate medium bowl and whisk together.
  3. Add the egg mixture to the dry ingredients and mix well to form a batter.
  4. Dip the chicken pieces and coat them with the batter. Dip into the remaining flour, coat and shake the excess off.
  5. In a deep pot, heat oil to about 375°C.
  6. Fry chicken, a few pieces at a time, until golden brown, about 7-8 minutes on each side.
  7. Line a large bowl with paper towel.
  8. Once cooked, place cooked pieces in a paper towel-lined bowl to drain.
  9. Serve hot or cold.
TIP: You may grill already fried chicken for a further 10 minutes at 180°C to crisp the coating even more.