Recipes

Crispy Fried Chicken Recipe

Name: Crispy Fried Chicken Recipe
Prep time: 45 Minutes
Yield: 4 Servings
Ingredients: 1 whole chicken, cut into 8 pieces; 1 Liter Nabati Cermelang cooking oil (must be deep fry); 300 ml buttermilk (or milk + 1 tbsp vinegar, let sit 10 mins); 1 tsp garlic powder; 1 tsp paprika powder (optional); 1 tsp salt; 1/2 tsp black pepper powder; 250 gr high-protein (bread) flour; 50 gr cornstarch; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp white pepper powder; 1 tsp chicken bouillon powder; 1 tsp salt; Cold Dip: 500 ml ice water

Published November 14, 2025

Quick 45 Minutes

Serves 4 Servings

Difficulty Easy

Scroll for full method, ingredients, and chef’s notes.

Ingredients

What you need

Gather everything first for a smoother cooking flow.

1 whole chicken, cut into 8 pieces
1 Liter Nabati Cermelang cooking oil (must be deep fry)
300 ml buttermilk (or milk + 1 tbsp vinegar, let sit 10 mins)
1 tsp garlic powder
1 tsp paprika powder (optional)
1 tsp salt
1/2 tsp black pepper powder
250 gr high-protein (bread) flour
50 gr cornstarch
1 tbsp garlic powder
1 tbsp onion powder
1 tsp white pepper powder
1 tsp chicken bouillon powder
1 tsp salt
Cold Dip: 500 ml ice water

Method

Step-by-step

1
Mix the chicken with all "Marinade" ingredients. Massage to ensure the flavor penetrates. Refrigerate for at least 30 minutes (preferably 2-4 hours).
2
Prepare a deep fry pot/wok. Pour in 1 Liter of Nabati Cermelang cooking oil and heat over medium flame until it reaches 165°C (325°F).
3
Set up a large bowl for the "Dry Flour Dredge" and another bowl for the "Cold Dip".
4
Take a piece of chicken from the marinade, letting excess drip off.
5
Dredge it in the Dry Flour, coating it lightly.
6
Quickly dip it into the Ice Water, then lift it out immediately.
7
Dredge it back into the Dry Flour. This time, press, pinch, and fold the flour onto the chicken with your fingertips to create a thick, shaggy, crispy coating.
8
Gently shake off any excess flour that isn't attached.
9
Immediately lower the chicken into the hot oil. Important: Do not overcrowd the pot; fry only 3-4 pieces at a time so the oil temperature doesn't drop too much.
10
Fry for 12-15 minutes (depending on the size of the pieces) or until the chicken is deep golden brown, crispy, and cooked through.
11
Remove the chicken and drain on a wire rack (not on paper towels) to keep the bottom crispy. Serve immediately.

Chef’s Notes

Tips & extra guidance

Crispy Fried Chicken is a global dish beloved by all, from children to adults. It is the very definition of Western comfort food, highlighting a perfect textural contrast: a "shaggy," super-crispy, seasoned flour coating on the outside, with tender, juicy, and savory chicken meat on the inside. This dish differs from traditional Indonesian fried chicken as it focuses more on building a thick and crunchy flour crust.

The key to achieving a crispy, non-greasy crust lies in two things: the coating technique and oil temperature management. The double-dredge technique (dry-wet-dry) using ice water is the secret to creating that shaggy texture that blooms in the fryer. The cold ice water meeting the hot oil creates a steam explosion, which pushes the flour outward, forming the desired crispy flakes.

This is where the role of Nabati Cermelang cooking oil in a large volume (deep fry) becomes absolutely crucial. The oil must be able to maintain a constant, stable temperature. When the cold, raw chicken is introduced, the oil's temperature will inevitably drop. A high-quality oil like Nabati Cermelang has good heat capacity, meaning its temperature won't plummet drastically. This ensures the chicken's exterior cooks immediately, forming a solid crust that locks all the juices and moisture inside the meat.

If the oil is not hot enough or unstable, this crust won't form quickly. As a result, the oil will seep into the flour layer before it has a chance to set, resulting in a soggy, heavy, and very greasy fried chicken. This Crispy Fried Chicken recipe is the ultimate test of a cooking oil's quality, where the oil doesn't just cook, but builds the most important textural foundation of the entire dish.