Crispy Buttermilk Chicken by @sartikaayuas

35 min

2 servings

🍗

2

Boneless chicken thigh

🧄

4 cloves

Garlic

🍗

0.5 tsp

Chicken powder bouillon

🧂

1 tsp

Seasoning powder

⚫

White pepper

🌾

4 tbsp

All-purpose flour

🌽

3 tbsp

Cornstarch

🫙

0.5 tsp

Baking powder

💧

Ice water

🌶️

Chili

🍛

Curry leaves

🧈

2 tbsp

Butter

🥛

130 ml

Evaporated milk

🧂

0.5 tsp

Salt

⚫

Pepper

🫗

Frying oil

  1. Cut
    • Boneless chicken thigh

    Cut the boneless chicken thigh into pieces to taste.

  2. Marinate
    • Boneless chicken thigh
    • Garlic
    • Chicken powder bouillon

    Marinate the chicken with grated garlic, chicken bouillon powder, seasoning powder, and white pepper, stirring until evenly coated.

  3. Place
    • Boneless chicken thigh

    If storing, place the marinated chicken in an airtight container in the fridge; otherwise continue to the next step.

  4. Add
    • Boneless chicken thigh
    • All-purpose flour
    • Ice water

    Add the flour, cornstarch, baking powder, and ice water to the marinated chicken and mix until well combined.

  5. Add
    • All-purpose flour
    • Ice water

    Because the batter had too much water, add an extra tablespoon of flour and an extra tablespoon of cornstarch.

  6. Fry
    • Boneless chicken thigh
    • Frying oil

    Fry the chicken pieces one by one over medium heat until cooked.

  7. Cool
    • Boneless chicken thigh

    Remove the chicken and let it cool down.

  8. Fry
    • Boneless chicken thigh
    • Frying oil

    Fry the chicken again in hot oil for under a minute to get a crispier texture.

  9. Melt
    • Butter

    Melt the butter in a pan.

  10. Sauté
    • Garlic
    • Chili

    Saute the chopped garlic and sliced chili until fragrant.

  11. Add
    • Curry leaves

    Add curry leaves if available, for extra aroma (skipped here).

  12. Pour
    • Evaporated milk
    • Salt

    Pour in the evaporated milk, then add salt, seasoning powder, and pepper to taste.

  13. Stir
    • Seasoning powder
    • Boneless chicken thigh
    • Garlic

    Stir until everything is well combined and adjust the seasoning.

  14. Pour
    • Boneless chicken thigh

    Pour the buttermilk sauce over the fried chicken.

Crispy Buttermilk Chicken by @sartikaayuas

35 min

2 servings

🍗

2

Boneless chicken thigh

🧄

4 cloves

Garlic

🍗

0.5 tsp

Chicken powder bouillon

🧂

1 tsp

Seasoning powder

⚫

White pepper

🌾

4 tbsp

All-purpose flour

🌽

3 tbsp

Cornstarch

🫙

0.5 tsp

Baking powder

💧

Ice water

🌶️

Chili

🍛

Curry leaves

🧈

2 tbsp

Butter

🥛

130 ml

Evaporated milk

🧂

0.5 tsp

Salt

⚫

Pepper

🫗

Frying oil

Preparation Steps

  1. Step 1/14

    Cut the boneless chicken thigh into pieces to taste.

    🍗Boneless chicken thigh
    🔪Knife
    🪵Cutting board

  2. Step 2/14

    Marinate the chicken with grated garlic, chicken bouillon powder, seasoning powder, and white pepper, stirring until evenly coated.

    🍗Boneless chicken thigh
    🧄Garlic
    🍗Chicken powder bouillon
    🧂Seasoning powder
    ⚫White pepper
    🥣Mixing bowl
    🥄Spatula

  3. Step 3/14

    If storing, place the marinated chicken in an airtight container in the fridge; otherwise continue to the next step.

    🍗Boneless chicken thigh
    🫙Airtight container

  4. Step 4/14

    Add the flour, cornstarch, baking powder, and ice water to the marinated chicken and mix until well combined.

    🍗Boneless chicken thigh
    🌾All-purpose flour
    🌽Cornstarch
    🫙Baking powder
    💧Ice water
    🥣Mixing bowl
    🥄Spatula

  5. Step 5/14

    Because the batter had too much water, add an extra tablespoon of flour and an extra tablespoon of cornstarch.

    🌾All-purpose flour
    🌽Cornstarch
    🥣Mixing bowl
    🥄Spatula

  6. Step 6/14

    Fry the chicken pieces one by one over medium heat until cooked.

    🍗Boneless chicken thigh
    🫗Frying oil
    🥢Tongs

  7. Step 7/14

    Remove the chicken and let it cool down.

    🍗Boneless chicken thigh
    🥢Tongs

  8. Step 8/14

    Fry the chicken again in hot oil for under a minute to get a crispier texture.

    🍗Boneless chicken thigh
    🫗Frying oil
    🥢Tongs

  9. Step 9/14

    Melt the butter in a pan.

    🧈Butter
    🥄Spatula

  10. Step 10/14

    Saute the chopped garlic and sliced chili until fragrant.

    🧄Garlic
    🌶️Chili
    🥄Spatula

  11. Step 11/14

    Add curry leaves if available, for extra aroma (skipped here).

    🍛Curry leaves
    🥄Spatula

  12. Step 12/14

    Pour in the evaporated milk, then add salt, seasoning powder, and pepper to taste.

    🥛Evaporated milk
    🧂Salt
    🧂Seasoning powder
    ⚫Pepper
    🥄Spatula

  13. Step 13/14

    Stir until everything is well combined and adjust the seasoning.

    🥄Spatula

  14. Step 14/14

    Pour the buttermilk sauce over the fried chicken.

    🍗Boneless chicken thigh

Composition

Ingredients

Types

Meat, Vegetables, Seasoning, Spices, Grains, Starches, Baking, Liquid, Herbs, Dairy, Oils

Ingredients

Boneless chicken thigh, Garlic, Chicken powder bouillon, Seasoning powder, White pepper, All-purpose flour, Cornstarch, Baking powder, Ice water, Chili, Curry leaves, Butter, Evaporated milk, Salt, Pepper, Frying oil

Notes

Garlic (grated or minced, for the marinade), Seasoning powder (MSG-based seasoning (penyedap), for the marinade), White pepper (a little, for the marinade), All-purpose flour (leveled tablespoons, before frying), Cornstarch (leveled tablespoons, before frying), Ice water (a little, chilled/fridge water), Chili (sliced, for the buttermilk sauce), Curry leaves (optional, skipped by the author in this cook), Butter (1-2 tbsp used to melt for the sauce), Salt (for the sauce), Frying oil (for deep frying the chicken)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Egg-Free, Nut-Free

Calories

430 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 20g, Fat: 28g, Fiber: 0.5g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 780mg, Calcium: 120mg, Potassium: 350mg, Iron: 1.5mg, Phosphorus: 220mg

Vitamins

Vitamin A: 120mcg, Vitamin B6: 0.4mg, Vitamin B12: 0.5mcg, Vitamin C: 5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Knife, Cutting board, Mixing bowl, Airtight container, Tongs, Spatula

Appliances

Stove, Refrigerator

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Family Meal

Origin

Source

Platform

instagram

Original Creator

@sartikaayuas

Origin

Cuisine

Indonesian, Asian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Crispy, Juicy, Creamy

Flavors

Savory, Garlicky, Creamy, Spicy, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

raw marinated chicken (before frying) : up to 1-2 days (airtight container,refrigerated), cooked fried chicken (without sauce) : up to 2-3 days (airtight container,refrigerated,reheat/re-fry before serving for crispiness), buttermilk sauce : up to 1-2 days (separate airtight container,refrigerated,reheat gently before serving)