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Preparation Time: 25 min | Cooking Time: 30 min


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1 × 2 kg bag frozen chicken pieces

1 IMANA Chicken Super Stock Cube

1 sachet IMANA Cream of Chicken Soup

1 cup flour

¼ tsp ground black pepper

2 tsp baking powder

1 cup milk

100 ml water

1 egg, beaten

Extra flour for coating chicken

Oil, for deep frying

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  1. Thaw the chicken at room temperature. Place in a large pot and cover with water. Add the IMANA Chicken Super Stock Cube.

  2. Bring to the boil and simmer for about 20 - 25 minutes to par cook the chicken. Remove from water and allow to cool.

  3. Combine the dry IMANA Cream of Chicken Soup powder, flour, pepper and baking powder in a bowl. Add the milk, water and egg gradually to form the batter.

  4. Coat the chicken in flour then dip in the batter.

  5. In a deep fat fryer or a large saucepan, heat the oil.

  6. Add chicken 2 - 3 pieces at a time and fry for about 20 minutes until cooked through. Drain on paper towel.

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Serve hot with steamed bread or pack it into your picnic basket and serve cold with mayonnaise for dipping.

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