Ingredients
- 12 pieces of chicken, cut into portions
- 8 cloves garlic
- 1/2 tablespoon salt
- 1 sachet Royco seasoning
- 1/2 tablespoon ground pepper
- 3 tablespoons tapioca flour
- 9 tablespoons all-purpose flour
- 2 eggs, beaten
Instructions
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Start by washing the chicken pieces thoroughly and draining them well.
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In a mortar and pestle, grind the garlic cloves with salt until it forms a smooth paste.
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Rub the garlic paste all over the chicken pieces, ensuring they are well coated. Let the chicken marinate in the refrigerator overnight or for 1-2 hours.
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In a large bowl, mix together the all-purpose flour, tapioca flour, ground pepper, and Royco seasoning until well combined.
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After marinating, remove the chicken from the refrigerator. Roll each piece of chicken in the flour mixture until evenly coated.
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Dip each coated chicken piece into the beaten eggs, ensuring they are fully covered.
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Roll the chicken pieces once again in the flour mixture to double coat them.
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Heat oil in a deep frying pan over medium-high heat. Fry the chicken pieces in batches until they are golden brown and crispy, about 6-8 minutes per side depending on the size of the pieces.
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Once fried, transfer the chicken pieces to a plate lined with paper towels to drain excess oil.
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Serve the crispy Indonesian fried chicken hot and enjoy!
This recipe for Crispy Indonesian Fried Chicken, with its flavorful garlic marinade and crunchy coating, is sure to be a hit at any gathering or family meal. The combination of tapioca flour and all-purpose flour creates a crispy texture while the spices add a delicious depth of flavor. Enjoy this dish with steamed rice and a side of sambal for a complete Indonesian dining experience.