Crispy Ayam Goreng with Sambal
Buttermilk-brined chicken thighs fried golden and crispy, finished with a punchy red sambal and caramelized garlic. Ready in under 30 minutes for a showstopping weeknight dinner.
- Total time
- 28 min
- Servings
- 2
- Calories
- 685
- Protein
- 48g
Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- 1 cup buttermilk
- ¾ cup all-purpose flour
- 2 pieces red bird's eye chiles or red jalapeños
- 1 bulb garlic bulbs, cloves separated and peeled
- 1 piece lime (juiced)
Instructions
- 1
Pat chicken dry. Coat in buttermilk, season generously with salt and pepper, and let sit 10 minutes.
- 2
Mix flour with 1 tsp salt and 0.5 tsp black pepper. Dredge chicken pieces thoroughly, shaking off excess.
- 3
Heat 0.5 inch of oil in a 12-inch heavy skillet to 350°F. Fry chicken skin-side down 6–7 minutes until golden brown.
- 4
Flip chicken, add whole garlic cloves to the oil around the edges, and fry 5–6 minutes until internal temp hits 165°F.
- 5
Transfer chicken and garlic to a plate lined with paper towels. Roughly chop chiles and mix with lime juice and 0.25 tsp salt for sambal.
- 6
Serve chicken with caramelized garlic cloves and sambal on the side.
Tools you’ll need
- 12-inch heavy skillet or cast-iron pan
- instant-read thermometer
- paper towels
- tongs
- shallow bowl for buttermilk
- shallow bowl for flour dredge
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