COCONUT SERUNDENG FRIED CHICKEN

Instructions for Coconut Serundeng Fried Chicken

1. Marinate the Chicken:

Start by marinating the chicken pieces to infuse them with flavor and make them tender. In a bowl, mix the buttermilk with the garlic powder, onion powder, paprika, ground turmeric, salt, and pepper.

• Coat the Chicken: Submerge the chicken thighs or drumsticks in the buttermilk mixture, ensuring they’re fully coated. Cover the bowl and refrigerate for at least 1 hour, or up to overnight. The longer the chicken marinates, the more flavorful and tender it will become.

2. Prepare the Coconut Serundeng Coating:

While the chicken is marinating, it’s time to prepare the coconut serundeng topping. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the shredded coconut to the pan and toast it, stirring frequently, until it becomes golden brown and crispy—this will take about 5-7 minutes.

• Season the Coconut: Once the coconut is toasted, add the brown sugar, soy sauce, ground coriander, ground cumin, ground turmeric, chopped red chili (if using), and salt. Stir to combine, allowing the sugar to dissolve and the spices to meld into the coconut.
• Add Fried Shallots: For an extra layer of flavor, add fried shallots to the coconut mixture and stir to incorporate. Continue to toast the mixture for an additional 2 minutes until everything is well combined and aromatic. Remove from the heat and set aside.

3. Bread the Chicken:

While the coconut serundeng is cooling, it’s time to bread the chicken. In a large bowl, combine the all-purpose flour, cornstarch, baking powder, cayenne pepper (if using), and a pinch of salt. Mix the dry ingredients until well combined.

• Dredge the Chicken: Remove the chicken from the buttermilk marinade, allowing any excess liquid to drip off. Dredge each piece of chicken in the flour mixture, making sure it’s evenly coated on all sides. Gently press the coating onto the chicken to ensure it sticks.

4. Fry the Chicken:

Heat vegetable oil in a large frying pan or Dutch oven over medium-high heat. You’ll need enough oil to submerge at least half of the chicken pieces (about 2-3 inches deep).

• Test the Oil Temperature: To check if the oil is ready, drop a small amount of flour into the oil. If it sizzles immediately, the oil is hot enough for frying.
• Fry the Chicken: Carefully add the chicken pieces to the hot oil, being mindful not to overcrowd the pan. Fry the chicken in batches, turning occasionally, until golden brown and crispy, about 10-12 minutes per batch, or until the internal temperature reaches 165°F (75°C).
• Drain and Rest: Once fried, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Let the chicken rest for a few minutes while you prepare to coat it with the serundeng.

5. Coat the Chicken in Coconut Serundeng:

While the fried chicken is still warm, gently coat each piece with the toasted coconut serundeng. You can either sprinkle the serundeng over the chicken or roll the chicken in the mixture to ensure each piece is fully coated with the crispy, aromatic coconut topping.

6. Serve and Enjoy:

Your Coconut Serundeng Fried Chicken is now ready to be served! The crispy, coconut-covered exterior will provide an irresistible crunch, while the juicy, flavorful chicken inside will keep you coming back for more. Serve with a side of steamed rice, a tangy cucumber salad, or your favorite dipping sauce.

Tips for Perfect Coconut Serundeng Fried Chicken:

• Use Bone-In Chicken: For the juiciest and most flavorful fried chicken, bone-in cuts like thighs and drumsticks are the way to go. The bone helps retain moisture and adds to the overall flavor of the dish.
• Double-Dip for Extra Crispiness: If you want an extra crispy coating, double-dip the chicken. First, dip it in the buttermilk mixture, then coat it in the flour mixture, then dip it back into the buttermilk and coat it again in the flour. This double-layer ensures an extra-crunchy exterior.
• Adjust the Spice Level: If you’re sensitive to heat, reduce or omit the cayenne pepper and chili in the coconut serundeng. For those who enjoy a spicy kick, feel free to add more chili or a bit of chili powder.
• Make It Ahead: You can prepare the coconut serundeng topping ahead of time and store it in an airtight container for a few days. This allows the flavors to deepen, making the coating even more flavorful when you’re ready to fry the chicken.
• Serve with Dipping Sauces: Coconut Serundeng Fried Chicken pairs beautifully with sweet chili sauce, tangy tamarind sauce, or even a simple squeeze of fresh lime for an extra burst of flavor.

Why You’ll Love Coconut Serundeng Fried Chicken:

• Crunchy and Flavorful: The coconut serundeng adds a delightful crunch and a unique burst of flavor to the fried chicken. The blend of spices, toasted coconut, and fried shallots takes the chicken to a whole new level.
• Tropical Twist: The combination of coconut and spices transports your taste buds straight to Southeast Asia, making this dish a tropical-inspired delight. It’s perfect for those who love to try new, exciting flavors.
• Perfect for Special Occasions: This dish is not only a treat for the taste buds but also a showstopper for dinner parties or family gatherings. The coconut-serundeng crust is visually appealing and offers a unique take on traditional fried chicken.
• Versatile Pairing Options: Serve this fried chicken with a variety of sides—rice, pickled vegetables, a fresh salad, or even mashed potatoes. The possibilities are endless!

Conclusion

Coconut Serundeng Fried Chicken is a mouthwatering dish that takes the classic fried chicken to new heights. With its aromatic, crispy coconut topping and perfectly seasoned, juicy chicken, it’s a dish that will have everyone asking for the recipe. Whether you’re a seasoned fried chicken lover or looking for a new twist on an old favorite, this recipe is sure to become a go-to in your culinary repertoire.

So, fire up the oil and get ready for a truly unforgettable fried chicken experience!