I truly love this fried chicken recipe. It has special place in my heart because I grew up eating this at least once a week. This the only way my mother cooked chicken. Well, not really, but this my favorite one. I can honestly say if I have to choose crispy chicken like they sold in that big restaurant chain with logo of colonel smiling or this traditional fried chicken, i would choose this one.

I like it so much because it is full of flavor to the bone. It’s not surprising since the spices and herbs used in this recipe is abundant. It seems complicated, but actually not. Blend everything except the herbs, then cook the chicken, and fried it.

The actual amount of herbs and spices I used for two whole chickens. Galangal is the main star which gives the deliciousness of this traditional fried chicken.


As home cook that also get struck by acute laziness sometimes, I like this recipe even more because I can freeze it. I cooked big batch of it in one go and divided it into three, one part for dinner that night and two parts I froze. I thawed it overnight in refrigerator before fried it for lunch the next day. It still taste the same.

(except lemongrass, bay leaf, and lime leaf) with a blender with two cups of water. Then in big wok, in went the blended ingredients and all those leaf. I cooked this for a while until the smell changed from pungent to subtler tastier smell. It didn’t take long, only 3 to 5 minutes.

Next, I added the chicken that already cut and cleaned, along with salt. I stirred occasionally and waited until the chicken cooked through. If you watched Marterchef, you would know under-cooked chicken is a big no no and will make you kicked out from the competition for sure. By cooking it this way, we make sure the seasoning seeps into the meat and the chicken are fully cooked.

At this step, you can either fry them of freeze them. Let the chicken cool first before packing and freezing it. You’ll get yellowish chicken plus a lot of residual seasoning and some water. Do not throw the seasoning. That stuff is delicious. The remaining liquid, you can throw away.

I fried it in non-stick frying pan with quite a lot of oil, enough to cover at least one side of the chicken. Now this is the not-so-fun part. Since the chicken was wet, there are a lot of tiny oil explosion complete with hot oil spray. Ouch. Does anyone who is a better cook than me have any advice on how to deal with this?

What I did, is just brave through it and knew that it was worth it. Love is never easy, they said. This is a sacrifice I willing to do for my love for this fried chicken. Hehehe..

Do not tempted to turn the chicken over and over again. It will only make the oil splatter even scarier. Just look at the edges, when it turned brown, you can flip them. It’ll take shorter time frying the other side. And since the chicken already cooked, frying them only for giving them nice brown color.

So, I left the chicken unattended while frying because I was avoiding the oil splatter and my chicken was tad over-cooked. Just a tad..

If you fry the chicken in more than one batch, make sure you strain the oil in between because the seasoning flakes left in the oil will burnt and gives bitter taste.

What to do with the rest of our residual seasoning? Fry them (separately from the chicken) until brown. Serve it along with the fried chicken. Chicken and seasoning met with warm rice and sambal (chili condiment), oh my…


You can eat the chicken with some stir fry. But it’s common to eat this kind of fried chicken along with some raw vegetables (lalapan). It can be cucumber, tomato, cabbage, lettuce, or any vegetable you like. I just reminding us all that eating veggies is very important. Hehe…

Traditional Fried Chicken

Traditional Fried Chicken


  • 1 whole chicken, cut into 4 or 8 as you like
  • 150 gr galangal
  • 10 cm ginger
  • 8 pcs shallot
  • 5 cloves garlic
  • 10 cm turmeric
  • 7 pcs candlenut, toasted
  • 1 tbsp coriander, toasted
  • 2 tsp salt
  • 2 lemongrass
  • 3 pcs bay leaves
  • 5 pcs lime leaves
  • Oil for fying


  1. Wash the chicken thoroughly
  2. Blend together galangal, ginger, shallot, garlic, turmeric, candlenut and coriander with a cup of water
  3. In a wok, cook the blended ingredients along with salt, lemongrass, bay leaves, lime leaves until fragrant
  4. Add the chicken and stir until all the chicken covered with the seasoning
  5. Cook until the chicken done
  6. Remove from heat (at this step, the chicken can be stored in freezer to be fried later)
  7. In frying pan, heat up some cooking oil
  8. Fry the chicken until brown in both side
  9. Fry the remaining seasoning (try to not include the liquid)
  10. Traditional Indonesian fried chicken ready to served.