About the Recipe
Cooking chicken (or anything for that matter) in an air fryer might be easy, but it’s just as easy to end up with overcooked meat and a soggy crust. Don’t worry, I’ve got you covered with a simple recipe that will guarantee a moist and juicy chicken with a satisfying crunch! The trick is to fry the chicken twice - once after it has been fully marinated, and another time after it has been coated with buttermilk. For that extra crunch and some Indonesian flavour, I’ve added a tasty coating of crushed krupuk. A unique take on a popular finger food, this air fried chicken is sure to be a hit at any holiday party.
Ingredients
4 chicken drumsticks
1 tsp mixed spice powder
200 ml buttermilk / plain yoghurt
220 g Powtaytow chips (sari udang, sari udang pedas, kentang & singkong)
1 tsp salt
1 tsp pepper
Preparation
1. Blend The Powtaytow Chips
Crush the chips into big pieces
Put it into a blender and blend it until it becomes small crunches
2. Marinate The Chicken
In a bowl, mix the chicken with the mixed spice powder, salt and pepper
Cover the bowl with cling wrap and put it in the fridge to marinate for at least 1 hour
For best results, marinate the chicken overnight
3. Airfry The Chicken
In an air fryer, fry the chicken at 60 degrees Celsius for 1 hour, or 80 degrees Celsius for 30min
Check if it’s cooked through by slicing into the thickest part of the meat, making sure the meat is an opaque white in colour. If the juices from the chicken are tinted pink, it needs to be cooked more.
Take the chicken out and cool it on a wire rack
Once cooled, you can put the chicken back in the fridge to be fried later, or freeze it until it is ready to be air fried
To cook the chicken for serving, dip the marinated chicken in buttermilk, then into the Powtaytow chips mix. Coat each piece of chicken well!
Air fry the coated chicken for 15-20min at 180 degrees Celsius, or until it is crispy
4. Plate and Serve!
Source: https://asianfoodnetwork.com/ph/recipes/ingredients/chicken/airfryer-chicken-with-kerupuk-crust.html