Poultry > Fried Chicken

Mi Koclok Fried Chicken Recipe

Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup buttermilk
- 1 egg
- 1 tbsp hot sauce
- 2 cups vegetable oil for frying

Special equipment needed:
- Large mixing bowl
- Whisk
- Deep frying pan or Dutch oven
- Tongs
- Paper towels

Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, salt, black pepper, garlic powder, onion powder, paprika, cumin, and chili powder.
2. In a separate bowl, whisk together the buttermilk, egg, and hot sauce.
3. Add the chicken pieces to the buttermilk mixture and stir to coat.
4. Using tongs, transfer the chicken pieces to the flour mixture and toss to coat evenly.
5. Heat the vegetable oil in a deep frying pan or Dutch oven over medium-high heat until it reaches 350°F.
6. Carefully add the chicken pieces to the hot oil, working in batches if necessary to avoid overcrowding the pan.
7. Fry the chicken for 5-7 minutes, or until golden brown and cooked through.
8. Use tongs to transfer the chicken to a paper towel-lined plate to drain excess oil.
9. Serve hot with your favorite dipping sauce.


Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Oil temperature: 350°F
Serving size:
4 servings

Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 26g
Protein: 28g

Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or drumsticks.
- Regular milk with a tablespoon of vinegar or lemon juice can be substituted for buttermilk.
- Hot sauce can be substituted with cayenne pepper or red pepper flakes.

Variations:
- Add a tablespoon of honey to the buttermilk mixture for a sweeter flavor.
- Use different spices or seasonings to customize the flavor of the breading.
- Serve with a variety of dipping sauces, such as ranch, honey mustard, or barbecue sauce.

Tips and tricks:
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- Don't overcrowd the pan when frying the chicken to ensure that it cooks evenly.
- Let the chicken rest on a paper towel-lined plate for a few minutes after frying to absorb excess oil.

Storage instructions:
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat fried chicken, preheat the oven to 350°F and place the chicken on a baking sheet. Bake for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the fried chicken on a platter with a variety of dipping sauces and garnishes.

Garnishes:
Garnish the fried chicken with chopped fresh herbs, such as parsley or cilantro.

Pairings:
Mi Koclok Fried Chicken pairs well with a variety of side dishes, such as coleslaw, macaroni and cheese, or mashed potatoes.

Suggested side dishes:
- Coleslaw
- Macaroni and cheese
- Mashed potatoes
- Corn on the cob
- Biscuits

Troubleshooting advice:
- If the breading is not sticking to the chicken, make sure that the chicken is fully coated in the buttermilk mixture before adding it to the flour mixture.
- If the chicken is not cooking evenly, adjust the heat of the oil or work in smaller batches.

Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure that it is safe to eat.
- Use caution when working with hot oil to avoid burns.

Food history:
Mi Koclok Fried Chicken is a popular dish in Indonesia, where it is often served with a spicy noodle soup called mi koclok.

Flavor profiles:
Mi Koclok Fried Chicken is crispy, savory, and slightly spicy.

Serving suggestions:
Serve Mi Koclok Fried Chicken as a main dish for lunch or dinner.

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Region: Indonesian

Taste: Crispy, Savory, Spicy, Tangy, Garlicky