Kids Ayam Goreng Berempah Recipe

1. Prepare chicken

Pat the drumsticks dry with paper towels. Make 2 shallow cuts on each drumstick to help the marinade penetrate.

2. In a blender or small food processor, pulse the minced garlic, chopped shallots, yogurt, turmeric, ground coriander, ground cumin, white pepper, mild chili powder (if using), salt, sugar and lime juice until mostly smooth. If you used ground turmeric instead of fresh, simply whisk all ingredients together in a bowl.

3. Place the chicken in a large bowl or zip-top bag and pour the marinade over it. Massage the marinade into the cuts and all over the chicken. Cover and refrigerate for at least 2 hours, ideally overnight for best flavor. For a quick option, marinate 30–45 minutes at room temperature.

4. About 20 minutes before frying, remove the chicken from the refrigerator to come closer to room temperature (helps even cooking). In a shallow bowl or wide plate, whisk together the all-purpose flour, cornstarch, baking powder, salt and paprika until evenly combined.

5. Lightly shake off excess marinade from each piece (do not rinse). Dredge each drumstick in the flour mixture, pressing gently so a thin, even coating adheres. Place coated pieces on a rack or plate while you heat the oil. Reserve any leftover flour mixture for a second dredge if you want a crispier crust.

6. Pour oil into a large, heavy skillet or Dutch oven to a depth of about 1–1.5 inches (or use a deep fryer). Heat the oil over medium heat to 170–180°C (340–360°F). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not burn immediately.

7. Working in batches so you don't overcrowd the pan, gently lower 3–4 drumsticks into the hot oil. Adjust heat as needed to maintain a steady temperature. Fry for 10–12 minutes, turning occasionally so all sides brown evenly. For thicker pieces or lower heat, total fry time may be 12–15 minutes. Internal temperature should reach 74°C (165°F).

8. Remove the cooked drumsticks to a wire rack set over a baking sheet or paper towels to drain. If you used a second dredge, you can fry a second time for extra crispness for about 1–2 minutes per side.

9. Sprinkle chopped cilantro or parsley over the hot chicken if using and serve with lime wedges. Let cool slightly before giving to children; the exterior is hot and crunchy.