Gluten-Free Ayam Goreng Tepung
Experience the irresistible crunch and flavor of *Gluten-Free Ayam Goreng Tepung*, a twist on the beloved Indonesian fried chicken that's perfect for gluten-free diets. This recipe features succulent chicken drumsticks marinated in a tantalizing blend of garlic, ginger, turmeric, coriander, and creamy coconut milk, ensuring bold and aromatic flavors in every bite. A batter made from gluten-free all-purpose flour, rice flour, and baking powder creates a crispy, golden coating that complements the juicy, flavorful chicken inside. The frying process yields a delightful texture that pairs perfectly with steamed rice, a fresh salad, or your favorite dipping sauce. Quick to prep but rich in taste, this gluten-free fried chicken is guaranteed to impress both family and guests alike. Perfect for those seeking a delicious, allergy-friendly version of a classic dish!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks
- 4 cloves Garlic cloves, minced
- 1 inch piece Ginger, grated
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Coconut milk
- 2 cups Gluten-free all-purpose flour
- 1 cup Rice flour
- 1 teaspoon Baking powder
- 1 cup Water
- 3 cups Vegetable oil for frying
Instructions
In a large bowl, prepare the marinade by combining minced garlic, grated ginger, turmeric powder, coriander powder, salt, black pepper, and coconut milk.
Add the chicken drumsticks to the marinade, ensuring they are well-coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, preferably overnight.
In another bowl, mix the gluten-free all-purpose flour, rice flour, and baking powder. Gradually add water, whisking until a smooth batter forms. The consistency should be thick enough to coat the chicken.
Heat the vegetable oil in a large, deep frying pan or pot over medium-high heat.
Remove the chicken from the marinade, allowing any excess liquid to drip off. Dip each drumstick into the batter, making sure it is completely covered.
Carefully place the battered chicken into the hot oil, frying a few pieces at a time to avoid overcrowding.
Fry the chicken for about 10-12 minutes, turning occasionally, until they are golden brown and cooked through. Ensure the internal temperature reaches 165°F (75°C).
Remove the chicken from the oil and drain on paper towels to remove any excess oil.
Serve immediately with your choice of dipping sauce, rice, or side salad.
Nutrition Facts
Calories |
9048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 788.9 g | 1011% | |
| Saturated Fat | 123.4 g | 617% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 5789 mg | 252% | |
| Total Carbohydrate | 370.1 g | 135% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 17.7 g | ||
| Protein | 197.6 g | 395% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2303 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
