Former police officer serves buttermilk-brined fried chicken at Foxy’s Chikn in Joo Chiat

SINGAPORE – Former police officer Shahrizan Mohamed Sapri wants to serve the kind of fried chicken he would happily eat himself – and put on the table for his three children.

At his Muslim-owned Joo Chiat eatery Foxy’s Chikn, the concept is fast-casual, but the food preparation is neither fast nor casual.

The chicken is brined in housemade buttermilk, coated in spice-laced batter and served with coleslaw, ranch dressing and sauces made in-house, with attention to the smallest details.

Mr Shahrizan, 42, left the police force in February after 23 years. He opened the 40-seat eatery on April 26, funding the business with about $50,000 of his savings.

The name is a carry-over from Foxy Snaxy, a home-based dessert business started by his younger sister in late 2019 and shuttered in 2021. “Chikn” is spelt that way to keep it short and distinctive.

Fried chicken was a dish he started cooking for his children two years ago. It took him two years to develop his recipe.

The 3 Piece Chikn Set ($15.50) comes with a thigh, drumstick and wing, yellow fragrant rice, New York Deli Coleslaw and a bottled drink.

The rice is Mr Shahrizan’s take on Indonesian nasi kuning, scented with turmeric, lemongrass, lime leaf and coconut cream. It is a dish he has long cooked for his family. Every mouthful is aromatic, with the citrusy lift of lime leaf and the nutty fragrance of coconut cream running through it.

The coleslaw is crisp, crunchy and refreshing. White cabbage, purple cabbage and carrot are brined overnight in vinegar, garlic and pepper, then dried thoroughly and run through a vegetable spinner before mayonnaise is added. The crunch remains, with a balance of tang and sweetness from sultanas.

The chicken is first brined in housemade buttermilk for a day, then marinated. The breading is made with plain flour, rice flour and corn flour, with more than 10 spices including paprika, cumin and ground coriander.

The result is fried chicken with a crisp, craggy crust and juicy meat.

The Chikn Sandwich Set, Spicy ($13) is the one to order if you like your burger with punch.

A boneless chicken thigh, coated in housemade spicy Flamin sauce, is packed into a brioche bun with sliced gherkin and housemade mayo-based sauce. The mayo-based sauce delivers smoky, garlicky heat, while every bite is packed with the punch of cayenne pepper, paprika and Cajun spices from the 12-ingredient Flamin sauce.

The set comes with waffle fries and a drink. Options include Indonesian drinks such as jasmine tea-based Sosro Tehbotol and Nipis Madu Lime Soda.

The Tenders Set ($13.50) is also worth ordering. It comes with three chicken tenders, waffle fries, New York Deli Coleslaw, housemade ranch dip and a bottled drink. The tenders stay juicy and moist after frying, while the ranch dip – made daily with yogurt, fresh milk, garlic and English parsley – gives the set a cool, garlicky lift.

For sides, get the Battered Fries ($7), made with thick-cut US fries and served with one of four sauces – Ranch, Cheesy, Flamin or Smoky Honey. Pick the Ranch.

Where: 01-02, 95 Joo Chiat Road
MRT: Paya Lebar
Open: 11am to 8pm (Tuesdays to Sundays); closed on Mondays
Tel: 9773-1344