Ingredients with Measurements:
- 4 chicken thighs, bone-in and skin-on
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- Vegetable oil, for frying
Special equipment needed:
- Deep-fry thermometer
- Large heavy-bottomed pot or Dutch oven
- Wire rack
Step-by-step instructions:
1. In a small bowl, mix together salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
2. Season the chicken thighs generously with the spice mixture, making sure to rub it in well.
3. In a shallow dish, whisk together the flour, cornstarch, baking powder, and baking soda.
4. Pour the buttermilk into another shallow dish.
5. Dip each chicken thigh into the buttermilk, then dredge it in the flour mixture, shaking off any excess.
6. Heat about 2 inches of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F on a deep-fry thermometer.
7. Working in batches, carefully lower the chicken thighs into the hot oil, skin-side down.
8. Fry the chicken for about 8-10 minutes, or until the skin is golden brown and crispy and the internal temperature of the chicken reaches 165°F.
9. Use a slotted spoon or tongs to transfer the chicken to a wire rack to drain excess oil.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Oil temperature: 350°F
Internal temperature of chicken: 165°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 23g
Saturated Fat: 6g
Cholesterol: 135mg
Sodium: 850mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 2g
Protein: 32g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken drumsticks or chicken breasts.
- Buttermilk can be substituted with regular milk or yogurt.
- Cornstarch can be substituted with potato starch or tapioca starch.
Variations:
- For a milder version, reduce the amount of cayenne pepper.
- For a sweeter version, add a tablespoon of honey to the buttermilk mixture.
- For an Asian twist, add a tablespoon of soy sauce and a teaspoon of grated ginger to the buttermilk mixture.
Tips and tricks:
- Make sure the oil is at the right temperature before frying the chicken to ensure crispy skin and juicy meat.
- Use a wire rack to drain excess oil from the chicken and keep it crispy.
- Don't overcrowd the pot when frying the chicken, as this will lower the oil temperature and result in soggy chicken.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the crispy spicy ayam goreng on a platter with a side of dipping sauce, such as sweet chili sauce or ranch dressing.
Garnishes:
Garnish the chicken with chopped fresh herbs, such as cilantro or parsley, or sliced green onions.
Pairings:
Serve the crispy spicy ayam goreng with steamed rice and a side of stir-fried vegetables, such as broccoli or bok choy.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Asian slaw
- Fried rice
- Garlic noodles
Troubleshooting advice:
- If the chicken is not crispy enough, make sure the oil is at the right temperature and that the chicken is not overcrowded in the pot.
- If the chicken is overcooked and dry, reduce the cooking time and/or temperature.
Food safety advice:
- Make sure the internal temperature of the chicken reaches 165°F to ensure it is safe to eat.
- Use a deep-fry thermometer to monitor the oil temperature and prevent oil from overheating and catching fire.
Food history:
Ayam goreng is a popular Indonesian dish that translates to "fried chicken" in English. It is typically seasoned with a blend of spices and served with rice and sambal, a spicy chili sauce.
Flavor profiles:
Crispy, spicy, savory, and slightly sweet.
Serving suggestions:
Serve the crispy spicy ayam goreng as a main dish for lunch or dinner.
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Region: Indonesian