Ayam Goreng Recipe

Prepare marinade

In a bowl, combine minced garlic, finely chopped shallot, grated turmeric (or ground), coriander powder, cumin powder, white pepper, salt, palm (or brown) sugar, light soy sauce and lime juice. Stir to a uniform paste. Adjust seasoning to slightly salty and aromatic.

Pat drumsticks dry with paper towels. Make 2–3 shallow diagonal cuts into each drumstick to help marinade penetrate.

Rub the marinade thoroughly over and under the skin of each drumstick and into the cuts. Place the drumsticks in a covered container or zip-top bag and refrigerate for at least 2 hours, preferably overnight for best flavor.

About 30 minutes before frying, remove the drumsticks from the fridge to come closer to room temperature.

In a shallow wide bowl or plate, whisk together all-purpose flour, rice flour (or cornstarch), baking powder, turmeric powder, garlic powder, salt and white pepper until evenly distributed.

If you want an extra-crispy double coating, beat the egg with cold water to make a thin batter. Have the flour mixture ready on a plate. Dredge each marinated drumstick first through the batter (if using), letting excess drip off, then coat thoroughly in the flour mixture. Press the flour onto the skin to adhere. If not using batter, simply dredge the drumsticks in the flour mixture until well coated.

Place coated drumsticks on a wire rack and let rest for 10–15 minutes; this helps the coating set and reduces splatter during frying.

Pour oil into a deep saucepan or Dutch oven to a depth of about 3–4 cm (1.5 in). Heat oil over medium-high heat until it reaches 175°C (350°F). If you don't have a thermometer, test by dropping a pinch of flour into the oil; it should sizzle immediately and rise to the surface.

Fry the drumsticks in batches, careful not to crowd the pan. For medium-sized drumsticks, fry 3–4 minutes on the first side until golden, then flip and fry another 3–4 minutes. Reduce heat slightly if the coating browns too quickly. Total frying time per drumstick should be about 10–12 minutes depending on size; internal temperature should reach 74°C (165°F).

For extra assurance of cooked-through meat and extra crispness, you can double-fry: after the first fry, remove drumsticks and rest for 3–4 minutes at room temperature, then return to oil at 190°C (375°F) for 1–2 minutes until deeply golden and crisp.

Using a slotted spoon or tongs, transfer fried drumsticks to a wire rack set over a baking sheet or paper towels to drain excess oil. Immediately sprinkle with a pinch of additional salt if desired.

Arrange drumsticks on a serving platter. Sprinkle with fried shallots and chopped cilantro or parsley. Serve with lime or calamansi wedges on the side for squeezing over the chicken.

Serve hot as part of a meal with steamed rice, sambal, or a fresh salad. Leftovers can be reheated in an oven at 180°C (350°F) for 8–10 minutes to restore crispness.