8 Easy and Special Fried Chicken Creations for the Family

Fried chicken is a dish that is liked by many groups, both children and adults. Unfortunately, we often get bored with the same fried chicken dishes.

Nah, So that eating fried chicken doesn’t get boring, ResepKoki will share 8 fried chicken creations that are easy to practice at home. Starting from oatmeal fried chicken, delicious chicken with lemon sauce, to fried chicken sprinkled with tempting spices. By following the fried chicken recipe creations from ResepKoki, you can make ordinary fried chicken more special for your family.

1. Oatmeal Fried Chicken

Materials:

Chicken thighs – 5 pieces

Oatmeal flour – 100 grams

Oil for frying – 500 ml

Marinade:

Garlic, crushed – 2 cloves

Ground pepper – 1/4 tsp

Dye:

Wheat flour – 5 tbsp

Cornstarch – 1 tbsp

Garlic powder – 1 tsp

Salt – 1/2 tsp

Broth powder – 1/2 tsp

Ground pepper – 1/4 tsp

Baking powder – 1/2 sdt

Air’s – 150ml

How to make:

1. Rub the chicken with the marinade, prick with a fork, let the marinade marinate for 30 minutes or overnight.
2. While waiting for the chicken to marinate, prepare the dipping ingredients, mix all the dipping ingredients well.
3. Dip the chicken in the dipping agent, then roll in the oatmeal flour until evenly coated.
4. Heat the oil until really hot, then reduce the heat. Fry chicken wrapped in oatmeal flour on low heat until cooked.
5. Oatmeal fried chicken is ready to be served with dipping sauce according to taste.

Tips

1. Choose chicken thighs that are not too big so they are easier to cook.
2. Make sure the chicken is submerged in oil while frying, and use low heat, so that the chicken cooks all the way through.
3. Use a flat pan with a small diameter so you don’t waste oil.

2. Sasando Fried Chicken

Materials:

Chicken, cut to taste – 800 grams

Garlic – 5 cloves

Ginger – 1 knuckle

Turmeric – 1 knuckle

Ground pepper – 1/4 tsp

Salt – 1 tbsp

Water – 800 ml

Sauce:

Shallots – 6 pieces

Garlic – 4 cloves

Large red chilies – 5 pieces

Tomato – 1 piece

Turmeric – 1 knuckle

Galangal – 1 cm

Brown sugar – 1 tbsp

Salt – 1 tsp

Thick coconut milk – 100 ml

How to make:

1. Wash the chicken that has been cut into pieces, set aside.
2. Puree the garlic, ginger, turmeric, pepper, salt.
3. Boil 800 ml water, add chicken and spices. Boil until the chicken is tender and the water has reduced to a small amount.
4. Fry the chicken until browned, remove and set aside. Fry it just until brown, it doesn’t need to be too long so the chicken remains tender.
5. Sauce: Blend all the sauce ingredients except coconut milk, then stir-fry until fragrant. Add coconut milk, cook, stirring occasionally, until the sauce is cooked and thickens.
6. Serve the fried chicken with the sauce.

3. Chicken with Lemon Sauce

Materials:

Chicken fillet, cut into small lengths – 500 grams

Oil for frying – as needed

Soaking Ingredients:

Garlic, crushed – 2 cloves

Ginger, ground – 1 cm

Salt – 1/2 tsp

Pepper – 1/2 tsp

Liquid milk – 60 ml

Dry materials:

Wheat flour – 7 tbsp

Cornstarch – 2 tbsp

Salt – 1/2 tsp

Pepper – 1/2 tsp

Sauce Ingredients:

Garlic, minced – 2 cloves

Broth powder – 1/4 tsp

Water – 200 ml

Lemon juice – 3 tbsp

Grated lemon zest – 1/4 tsp

Honey – 2 tbsp

Granulated sugar – 2 tbsp

Salt – 1/4 tsp

Cornstarch, dissolve in 30 ml of water – 1 tbsp

Margarine, for frying – 1 tbsp

How to make:

1. In a container, mix together the marinade ingredients and stir well.
2. Coat the chicken with the marinade. Leave it for 30 minutes. Set aside.
3. In a bowl, combine the dry ingredients and mix well. Set aside.
4. Heat plenty of oil over medium heat.
5. Take the chicken one by one then roll it in the dry ingredients while pressing. Fry the chicken until cooked and brown. Lift and drain. Set aside.
6. Sauce: Heat margarine. Saute garlic until fragrant. Add all the sauce ingredients except the cornstarch solution. Stir and cook until boiling. Pour in the cornstarch solution. Stir and cook again until bubbling. Lift. Arrange the fried chicken on a serving plate. Pour the sauce over it.
7. Ready to be served.

Tips

1. If using frozen chicken fillet, make sure the chicken has been thawed until it is at room/normal temperature. This is so that the fried chicken in flour can be cooked perfectly and the meat is juicy.
2. Cut the chicken fillet against the grain of the meat so it doesn’t get tough after frying.

4. Onion Fried Chicken

Materials:

Chicken, cut into pieces – 500 grams

Garlic, crushed – 2 heads

Salt – 1/2 tbsp

Broth powder – 1 tsp

Granulated sugar – 1/2 tbsp

Ground pepper – 1/2 tsp

Cornstarch – 2 tbsp

Frying oil – enough

Ground spices:

Garlic – 3 cloves

Young ginger – 2 segments

How to make:

1. In a container, add the ground spices along with crushed garlic, salt, stock powder, granulated sugar and ground pepper. Stir well.
2. Add chicken. Coat the entire surface with spices while massaging. Store in the refrigerator for 30 minutes.
3. Remove the chicken from the refrigerator then mix with cornstarch until smooth.
4. Heat lots of oil. Fry the chicken over medium heat until cooked and brown. Lift and drain.
5. Ready to be served.

Tips

The purpose of adding cornstarch is to make the fried chicken crispy. If you don’t like it, you can skip the cornstarch.

5. Honey Fried Chicken

Materials:

Chicken wings – 500 grams

Lime juice – 1 tsp

Honey – 2 tbsp

Frying oil – enough

Spice:

Garlic – 3 cloves

Ground pepper – 1/4 tsp

Cumin – 1/4 tsp

Coriander – 1 tsp

Salt – 3/4 tsp

Broth powder – 1/2 tsp

How to make:

1. Clean the chicken, coat with lime juice, squeeze briefly. Then rinse thoroughly and drain.
2. Wipe the chicken with drying paper so that no water remains.
3. In a bowl, mix the ground spices with honey, then add the chicken, mix well while kneading. Leave it for at least 30 minutes to absorb.
4. After 30 minutes, heat a lot of cooking oil, then add the chicken. Place the heat on medium so that the chicken doesn’t burn and can cook all the way through.
5. Fry the honey chicken until cooked and browned. Lift and drain. Honey fried chicken is ready to be served.

Tips

1. Use a non-stick pan because the spice and honey mixture tends to make it stick.
2. Use chicken wings or thighs, cut into pieces so the chicken is cooked all the way through.
3. Drain the chicken before frying so that water does not get into the frying pan.

6. Shrimp Fried Chicken

Materials:

Chicken, cut according to taste – 500 grams

Lime juice – 1 tbsp

Sesame oil – 1 tbsp

Oyster sauce – 1 tbsp

Fish sauce – 1 tbsp

Salt – 1/2 tsp

Sugar – 1 tbsp

Wheat flour – 3 tbsp

Ground spices:

Shrimp paste – 12 grams

Garlic – 3 cloves

Shallots – 2 cloves

How to make:

1. In a bowl, add the chicken, lime juice and ground spices. Add sesame oil, oyster sauce, fish sauce, sugar and salt. Correct the taste.
2. Marinate the seasoned chicken for 30 minutes.
3. Before frying, sprinkle flour on the chicken then mix well.
4. Heat the oil and fry the chicken until brown.
5. Once cooked and browned, remove from heat and set aside. Ready to be served.

7. Soft Bone Fried Chicken

Materials:

Chicken:

Chicken, cut into 4 parts – 1 tail

Lime, take the juice – 1 grain

Salt, for coating chicken – 1 tsp

Bay leaves – 2 pieces

Orange leaves – 2 pieces

Lemongrass, bruised – 2 stalks

Enough water

Oil, for frying – to taste

Ground spices:

Garlic – 5 cloves

Shallots – 8 pieces

Turmeric, roasted – 2 segments

Jahe – 3 cm

Candlenuts, roasted – 3 items

Coriander, roasted – 1 tsp

Sambal:

Garlic – 2 cloves

Shallots – 5 pieces

Curly red chilies – 12 pieces

Cayenne pepper – 6 pieces

Tomato, cut into 4 – 1 piece

Shrimp paste – 1 tsp

Brown sugar – 1 tbsp

Salt – 1/2 tsp

Lime – 1 piece

Complementary:

Cucumber, sliced ​​– to taste

Tomatoes, sliced ​​– to taste

Basil leaves – to taste

Lettuce – to taste

How to make:

Making the Chicken:

1. Wash the chicken and coat it with lime juice and salt. Leave it for a moment then rinse until clean.
2. Prepare a pressure cooker. Add the chicken, ground spices, bay leaves, lime leaves and lemongrass. Pour water up to half the pan or until the chicken is completely submerged.
3. Cook the chicken over high heat until a sizzling sound appears. Reduce the heat then continue to cook for 1.5 hours. Turn off the heat then wait for the hot steam to disappear. Lift and remove the chicken.
4. Heat oil in a frying pan. Fry the chicken until brown. Lift and drain.

Making Sambal:

1. Heat the oil a little. Fry all the sambal ingredients, except brown sugar, salt and lime. Pick up.
2. Grind all the ingredients together with brown sugar and salt. Correct the taste.
3. Drizzle with lime juice. Stir well.
4. Presentation:
5. Arrange the fried chicken on a serving plate.
6. Give sambal and complementary ingredients.
7. Ready to be served.

Tips

1. If you don’t have a pressure cooker, you can cook/cook the chicken in a regular pan until it is tender and the water has reduced.
2. When frying the chicken, turn it over slowly because the chicken is very tender and falls apart easily.

8. Kremes Chicken

Materials:

Chicken, cut into pieces – 1 kg

Bay leaves – 6 pieces

Galangal, bruised – 4 cm

Salt – 1 tbsp

Water – 800 ml

Oil, for frying – to taste

Ground spices:

Garlic – 8 cloves

Turmeric – 4 cm

Coriander – 1.5 tsp

Kremesan:

Water left over from chicken frying pan – 265 ml

Tapioca flour – 100 grams

Rice flour – 3 tbsp

Baking powder – 1,5 sdt

Oil, for frying – to taste

How to make:

Making Fried Chicken:

1. In a pan, add chicken, ground spices, bay leaves, galangal, salt and water. Stir well and cook until the chicken is tender, the spices are absorbed, and the water has reduced. Turn off the heat. Remove the chicken and set aside the remaining cooking water.
2. Heat lots of oil. Fry the chicken over medium heat until it turns brown. Lift and drain.
3. Ready to be served with cremesan.

Making Kremesan:

1. Strain the water left over from the chicken frying pan and take 265 ml.
2. In a container, mix the chicken frying water with tapioca flour, rice flour and baking powder. Stir well until there are no lumps.
3. Heat lots of oil. Fry the Kremesan by: take the Kremesan mixture and hold it in your hand, then pour the mixture 20 cm high from the top of the pan. Pour it out in a circular motion. Let the cremess cook without stirring and wait until it turns brown. Lift and drain.
4. Ready to be served.

Tips

1. If you want crispier and firmer crepes, you can increase the amount of rice flour according to taste.
2. Apart from using your hands, you can use old mineral water bottles. Make several holes in the bottle cap, then fill the bottle with the cremesan mixture. Fry the Kremesan in the same way, namely pour the mixture from a height of 20 cm on a frying pan filled with hot oil.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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