Crispy Ayam Kentuky Recipe
Elevate your home cooking with this delightful Crispy Ayam Kentuky, a beloved dish that combines succulent chicken with a crispy, golden coating. Perfect for a satisfying meal, this recipe is both simple and delicious, capturing the essence of classic comfort food.
Ingredients:
- 500 grams chicken (ayam), cut into preferred pieces
- 250 grams all-purpose flour (tepung terigu)
- 3 cloves garlic (bawang putih), minced
- 1 teaspoon salt (garam)
- 1/2 teaspoon black pepper (lada bubuk)
- 50 ml water
- Vegetable oil (minyak goreng), for frying
Instructions:
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Prepare the Chicken:
Begin by washing the chicken pieces thoroughly. Pat them dry with paper towels to remove excess moisture. Place the chicken in a bowl and season it with minced garlic, salt, and black pepper. Mix well to ensure that the seasoning is evenly distributed. Allow the chicken to marinate for about 15 minutes to absorb the flavors. -
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Prepare the Flour Coating:
Set up a breading station by preparing two separate dishes. In the first dish, place the all-purpose flour. In the second dish, mix a portion of the flour with 50 ml of water to create a thick, paste-like batter. -
Bread the Chicken:
Take each marinated chicken piece and first dredge it in the dry flour, ensuring it is evenly coated. Next, dip the floured chicken into the flour-water batter, allowing any excess to drip off. Return the chicken to the dry flour and coat it again, pressing gently to help the coating adhere. Repeat this process for a crispier texture, coating the chicken 2 to 3 times. -
Heat the Oil:
In a deep frying pan or large skillet, heat enough vegetable oil to fully submerge the chicken pieces. The oil should be hot, around 350°F (175°C), but not smoking. This ensures the chicken cooks through while developing a golden-brown exterior. -
Fry the Chicken:
Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches if necessary. Cook each piece until it is golden brown and crispy, about 8-10 minutes per side, depending on the size of the pieces. The internal temperature of the chicken should reach 165°F (74°C). -
Drain and Serve:
Once the chicken is cooked to a crispy perfection, remove it from the oil and place it on a paper towel-lined plate to drain excess oil. Serve hot and enjoy the crispy, flavorful delight of homemade Ayam Kentuky.
Perfect for family dinners or casual gatherings, this Crispy Ayam Kentuky pairs wonderfully with a variety of sides such as rice, salad, or even a simple dipping sauce. Enjoy the delicious crunch and savory flavor of this classic dish made right in your own kitchen!
