Here’s a flavorful recipe for Buntut Ayam Goreng — Indonesian-style fried chicken tails, known for their crispy skin and savory seasoning.
🍗 Buntut Ayam Goreng (Fried Chicken Tail)
🛒 Ingredients (Serves 4)
- 1 lb (450 g) chicken tails (or chicken drumettes if tails aren’t available)
- 3 cloves garlic, minced
- 2 shallots, minced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp sweet soy sauce (kecap manis)
- 1 egg, beaten
- ¼ cup all-purpose flour or cornstarch for coating
- Vegetable oil for deep frying
- Optional garnish: fried shallots, lime wedges, or fresh chili slices
👩🍳 Instructions
1️⃣ Marinate the Chicken
- In a bowl, mix garlic, shallots, turmeric, coriander, salt, pepper, and sweet soy sauce.
- Toss chicken tails in the marinade and let sit 30 minutes to 1 hour for best flavor.
2️⃣ Prepare for Frying
- Beat the egg in a shallow bowl.
- Place flour or cornstarch in another bowl.
- Dip marinated chicken first in egg, then coat with flour/cornstarch.
3️⃣ Fry the Chicken
- Heat oil in a deep pan to 350°F (175°C).
- Fry chicken tails in batches until golden brown and cooked through (about 6–8 minutes per batch).
- Drain on paper towels.
4️⃣ Serve
- Serve hot with steamed rice.
- Garnish with fried shallots, lime wedges, or fresh chili slices.
🔥 Tips & Variations
- Extra crispy: Double-dip in egg and flour for thicker coating.
- Spicy version: Add chili powder or sliced fresh chili to the marinade.
- Serve with sauce: Pair with sambal, sweet soy sauce, or garlic chili sauce.
- Alternative cut: If chicken tails are hard to find, use drumettes or small wings.
If you like, I can provide a traditional Indonesian-style Buntut Ayam Goreng recipe with extra marinade spices and aromatic fried garlic that’s restaurant-quality.
