Ayam Goreng Tepung Krispi Tahan Lama (Crispy Fried Chicken That Lasts)
Ingredients:
- 1 whole chicken, cut into 12 pieces
- 5 cloves garlic, finely minced (original recipe calls for 7 cloves)
- Salt and ground pepper to taste (optional: chicken bouillon for added flavor)
- 1 large egg
- Coating mixture:
- 5 tablespoons all-purpose flour
- 1 tablespoon cornstarch
Instructions:
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Marinate the Chicken:
Begin by seasoning the chicken pieces with finely minced garlic, salt, and ground pepper. Ensure that the seasoning is well-balanced and not bland. Place the seasoned chicken in the refrigerator and let it marinate overnight. This will allow the flavors to penetrate the chicken thoroughly. -
Prepare for Coating:
The next morning, remove the chicken from the refrigerator. In a large bowl, beat the egg and coat each piece of chicken with it, making sure each piece is evenly covered. -
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Coat the Chicken:
In a separate bowl, combine the all-purpose flour and cornstarch. Dip each piece of egg-coated chicken into the flour mixture, ensuring it is well-coated. Press the flour mixture onto the chicken to create a thick coating. For extra crispiness, pinch the flour coating slightly to create a more textured surface. -
Fry the Chicken:
Heat a generous amount of oil in a deep pan or fryer over high heat. Once the oil is hot, carefully add the chicken pieces. The oil should be enough to fully submerge the chicken. Fry the chicken until it turns golden brown and is cooked through, which should take about 15 minutes. Start with high heat to ensure the oil is hot enough, then reduce the heat to medium-low to allow the chicken to cook evenly without burning. -
Drain and Serve:
Once the chicken is crispy and golden brown, remove it from the oil and let it drain on paper towels. Serve immediately while hot and crispy for the best flavor and texture.
Enjoy your Ayam Goreng Tepung Krispi Tahan Lama, a delightfully crispy and flavorful fried chicken that retains its crunch even after cooling!
