Chicken & Meat
Homestyle Crispy Fried Chicken (Ayam Krispi)
Prep
75 min
Cook
20 min
Servings
4
Level
Medium
Crispy fried chicken with a crunchy, crackly skin and juicy meat inside, perfect as a go-to family menu at home. The blend of spices seeps all the way to the bone, making every bite savory and addictive. It's more economical and worry-free in terms of halal status compared to buying it outside!
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 8 pieces Chicken pieces (thigh/breast)
- 1 whole Lime
- 6 cloves Garlic
- 2 inch piece Ginger
- 1 tsp Ground coriander
- 1 tsp Chicken bouillon powder
- 1 tsp Salt
- 1/2 tsp Ground pepper
- 200 ml Plain liquid milk
- 1 whole Egg
- 250 grams Medium-protein all-purpose flour
- 3 tbsp Cornstarch
- 1 tsp Baking powder
- 100 ml Ice water
- 1 liter Cooking oil for deep frying
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👩🍳 Instructions
- 1 Wash the chicken pieces thoroughly, rub with lime juice and a little salt, gently massage, let sit for 10 minutes, then rinse under running water to remove any fishy smell.
- 2 Blend the garlic and ginger until smooth, mix with ground coriander, chicken bouillon powder, salt, and pepper. Rub this seasoning all over the chicken while massaging it in so it absorbs well.
- 3 Pour the liquid milk over the seasoned chicken, mix well, cover the container with plastic wrap, and marinate for at least 1 hour in the fridge (overnight is even better for the best results).
- 4 Prepare a bowl for the wet batter: beat the egg, mix with the leftover chicken-milk marinade and 100 ml ice water, and stir well.
- 5 In another bowl, mix the all-purpose flour, cornstarch, and baking powder. Stir well to make the dry coating flour.
- 6 Remove the chicken from the marinade, first roll it in the dry flour, then dip it into the egg-milk mixture, then roll it again in the dry flour while pressing gently so plenty of flour sticks and creates a rough texture.
- 7 Let the flour-coated chicken rest for 10-15 minutes at room temperature so the coating sets and won't easily fall off during frying.
- 8 Heat plenty of oil over medium heat (about 160-170°C/320-340°F), fry the chicken in small batches, not too crowded in the pan, so the oil temperature stays stable.
- 9 Fry the chicken for 12-15 minutes, flipping occasionally, until fully cooked and the skin is golden brown and crispy. For thicker pieces, lower the heat toward the end so the inside cooks through without burning the skin.
- 10 Remove the chicken and drain on a wire rack or paper towels so excess oil drips off and the crispiness is preserved. Serve while warm.
💡 Tips
• Use ice water when making the wet batter so the coating that sticks is crispier and doesn't turn soggy quickly.
• Don't open and close the fryer too often while frying so the oil temperature stays stable and the chicken cooks evenly.
• For extra restaurant-style crunch, do a double coating: dip into the wet batter and dry flour twice before frying.
• Store leftover crispy chicken in the freezer after frying, then reheat with an air fryer or oven to keep it crispy without needing to fry it again.
📊 Nutrition Facts / serving
410 kkal
Calories (kcal)
28 gramg
Protein
24 gramg
Fat
22 gramg
Carbs
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