Weekend is near and if you need a savory dish, this crunchy and crispy fried chicken is for you. This fried chicken is definitely a soul food and better than any take-out!
| Serving | Ready in | Cooking Difficulty |
|---|---|---|
| 4-5 person | 40-60 minutes | ⭐️⭐️(medium) |
Ingredients
- 1kg chicken
- 1 egg
- Some salt
- 750gr all purpose flour
- 250gr tapioca flour
- 20gr of powdered milk
- 500ml of cold water
- Cooking oil of your preference
Directions
Clean the chicken, rinse it thoroughly with cold water and dry them.
In a medium sized bowl mix the egg, powdered milk,and the cold water (water + with ice cubes).
Mix all purpose flour with salt and make sure they mix well.
Soak the chicken into the mixture of egg, milk, and iced water for a minute then coat it with the flour mixture;flip if thoroughly and evenly.
Repeat above step twice.
Pour cooking oil into deep skillet or frying pan and heat it to 350F, add the chicken and fry it till it turns brown.
Make sure the chicken turns golden brown and cooked thoroughly.
Drain it on a paper towel and serve it warm with sauce of your preference.
Note from Mac
The tricky part about cooking this recipe lies in the frying. The inside part sometimes can be still a bit raw despite the outer part is already turning golden brown. To make sure this doesn't happen, try to play with the stove setting by putting it on medium heat instead of going full high heat. Another thing that you should look out is the batter and the mixture. Sometimes the mixture can crumble, making it less crunchy than it should have been. I would say the ingredients look very easy but without practice, it is difficult making an actual crispy and crunchy fried chicken that's better than a take out.
Most fried chicken recipes in Indonesia that I know of added MSG or Umami in the recipe to make it more savory. However, this recipe excludes it as we don't use it. If you prefer extra savory other than from salt, go ahead try add a pinch of it.
