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CREAMY FRIED CHICKEN RECIPE from Yogyakarta City

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Photo CREAMY FRIED CHICKEN RECIPE from Yogyakarta City






Making fried chicken covered in cream is not difficult as long as you measure the mixture well and know the right method. Another important thing is to be patient. To be honest, I tried many times and did not immediately succeed until I found the right method. Kremes flour can be made from rice flour, starch, or a combination of the two. 

The difference is that the cream made from rice flour will thicken if it is fresh, hard and soft if it is left in an open container. , while the dough is made from tapioca flour or sago tani to create a cream that is not hard and does not last too quickly. , is more of a hole/nest in a weak color. The point is, if you want to make a nice, crunchy, creamy chicken, use more tapioca flour. If you want to make the cream softer, add soda to the mixture.
 
After trying a lot with the "trial and error" method, I finally found the right method to make beautiful pancakes. Nested Kremesan Dough comparison sheet: 3 parts starch to 1 part rice flour to 4 X (the ratio of tapioca flour + rice) boiling water / water (in ml). Example: 75 grams of tapioca flour and 25 grams of rice flour and 4 You can calculate the number if the result is not round, so it will not be like a physics process ;-). Please see and enjoy Indonesian style KFC Chicken ;-). If you like an easy recipe that is guaranteed to be mess-free, try this Crispy Fried Chicken recipe using fried chicken that I got from the Western/Southern US style. United.
 
Items: 
 
  • 1 half chicken or chicken breast (900 gr), wash well. 1 tablespoon of lime juice 
  • 1 liter coconut water (substitute with a can of pure coconut or 1 liter water + 1 teaspoon caster sugar + 2 teaspoons vinegar + 1/4 teaspoon baking soda welded) 
  • 2 books 
  • 1 liter of cooking oil 
 
Ground Vegetables: 
 
  • 6 cloves / 18g garlic, finely chopped 
  • 6 candles, finely chopped 
  • 1 tablespoon of coriander powder 
  • 1 cm or 1/2 teaspoon ground turmeric tea (optional) 
  • 2 teaspoons of salt or to taste 
  • Dough Kremes: 
  • 120 g tapioca flour or sago tani 
  • 40 g rice flour 
  • 650 ml of remaining chicken stock (add cold water if not enough) 
  • 1 egg yolk 
  • 1 teaspoon baking soda (to soften the cream)

How to do it: 
 
  1. Cut the chicken into several pieces according to your taste. Prick it with a fork so that the seasoning penetrates the chicken as it cooks. 
  2. Mix the spices in a blender or food processor.
  3. If you are using a blender, add enough water to the blender to help grind. 
  4. Cook the chicken covered/covered with ground spices, lime juice, coconut water (plain water) and hot water until the chicken is soft and the broth is saturated.
  5. (You can also use a pressure cooker, follow the tips below.) 
  6. Once the chicken is tender, remove it from the heat and keep the chicken aside. 
  7. Measure 650ml of chicken stock. Add cold water if quantity is not enough. Remove and let cool.
  8. Mix rice flour, starch / tapioca / sago tani and baking soda and stir until smooth. 
  9. Mix flour, egg yolk and the rest of the previously prepared chicken solution until smooth. The solution is very good, but you don't have to worry, that's what it looks like. 
  10. Taste, in my experience, it is not necessary to add salt as it is already salty, but if necessary add salt according to your taste.
  11. Heat cooking oil in a shallow concave frying pan over high heat until the oil is hot. (If the temperature is not hot enough, the dough will not spread and it will stick together and hold).
  12. Take a spoonful of flour and spread it in the pan. Don't be surprised by the loud noise and oil bubbling while the batter is being added!!! 
  13. (the oil will splash in the pan and it will not explode in your face so there is no need to be afraid ;-)) 
  14. Wait until the foam disappears, the cream begins to form but not too dry, immediately collect / spread the cream floating on oil and silk.
  15. Lower the heat, dredge the chicken in the flour, place the chicken in the middle of the Kremesan nest, slowly pour the Kremesan over the chicken pieces until they are completely covered with the Kremesan. 
  16. If necessary, help yourself with a spoon to hold the cremesan nest from the bottom when you add the chicken, and make sure that the cremesan is still soaked in oil. Collect it immediately. 
  17. Continue frying until the chicken and dried pancakes are golden. Remove, drain and place on parchment paper. 
  18. Increase the temperature and repeat the same process until the chicken is done. Remember to knead the mixture before frying so that the dough will settle. 
  19. (You can also use 2 frying pans, one for frying the Kremesan and the other for frying the chicken covered with Kremesan so that you don't have to worry about reducing and increasing the temperature of the stove, if you need more oil and quickly catch both of them should not sell calls ;-)).
  20. Fry the other mixture if any and sprinkle it on the fried chicken when serving. 
  21. Serve immediately with rice, fresh vegetables and chili sauce if desired.
 
Other tips: 
 
  1. Choose young chickens so they are less tough and more flavorful. 
  2. Cook the chicken over high heat so that the juices of the chicken remain and the spices penetrate into the chicken to make it more flavorful. Alternatively, you can also cook it in a pressure cooker so that the chicken cooks quickly to the bone. Besides that, the foods are good and have enough nutrients because the nutrients from the heat during the cooking process can be reduced. The condition is that you must make sure that the chicken is not cooked too long until it falls apart ;-). 
  3. Add soda to the Kremes mixture to make the fried Kremesan really hot.
  4. If you do not have cake flour, use one tablespoon of munjung (15 gr), for example 3 tablespoons tapioca (45 gr), 1 tablespoon of rice flour (15 gr) diluted 4x (45 gr + 15 gr). ) or 240-250 ml of broth / water. 
  5. Use a really smooth pan, otherwise the result can be bad and fail completely.
  6. You can change the spices according to your taste, but avoid using too much sugar in the dough. The sweet batter creates a crispy crust that burns quickly while the chicken inside is still tender but not dry.
  7. Simply add the egg yolk to the cream mixture. The egg whites absorb the oil and stick to the cream. As a result, cremesan makes it very fat. 
  8. Starch absorbs more oil than rice flour, pour it well and grease it with parchment paper so that the cream is oil-free.
  9. Wait for the cremessan to cool completely before placing the cremessan in a jar/airtight bag and cover it tightly to prevent it from softening. 
  10. You can reheat the cold Chicken Chicken in the oven at 150 ° C for 15 minutes to cook again.
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