| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 4g | 28g |
| sugars | fibre | protein | salt |
| 2g | 1g | 23g | 2g |
The Allure of Southern Cuisine Meets Asian Flair
There’s something uniquely enchanting about the way Southern cuisine melds tradition with a sense of innovation. This recipe, Fried Chicken with Kencur: A Delicious Twist on the Classic Fried Chicken Dish, perfectly represents this union of time-honored flavors and modern twists. Fried chicken has always been a staple in Southern kitchens, but adding kencur—a distinctive spice from Southeast Asia—brings a new and exciting dimension to this beloved dish.
As someone who grew up in Charleston, South Carolina, my love for fried chicken runs deep. The crispy, flavorful exterior paired with a tender, juicy interior brings a level of comfort that few dishes can match. But when I discovered kencur powder, commonly used in Indonesian cuisine, I realized there was potential for an exciting culinary fusion. Combining kencur with other spices like turmeric, coriander, and cumin gives the chicken a wonderfully aromatic and slightly earthy flavor, which complements our traditional Southern buttermilk marinade perfectly.
Health Benefits with Every Bite
While fried chicken is often seen as an indulgent treat, adding kencur and turmeric introduces some health benefits as well. Kencur is known for its anti-inflammatory properties and is used in traditional medicine to aid digestion and boost immunity. Turmeric, another powerful anti-inflammatory spice, is renowned for its antioxidant benefits. Altogether, these spices not only elevate the flavor profile but also contribute positively to your well-being.
Moreover, buttermilk does more than just tenderize the chicken; it provides good bacteria that promote a healthy gut. So, savoring this dish means you’re not just treating your taste buds but also nourishing your body.
Perfect Pairings and Similar Delights
This dish pairs wonderfully with classic Southern sides like creamy coleslaw or a refreshing cucumber salad. If you’re thinking of more adventurous pairings, consider serving it alongside some Indonesian-inspired dishes like a spicy Gado-Gado salad or an aromatic Nasi Goreng fried rice. The citrusy zing from the lime wedges and the fresh herbaceous notes from the chopped cilantro add layers of complexity that balance the richness of the fried chicken.
For those who love experimenting with flavors, this Fried Chicken with Kencur dish resonates well with other fusion recipes like Thai-Inspired Fish Tacos or even a Spicy Cajun Shrimp Boil. The possibilities are as endless as your creativity in the kitchen.
In summary, Fried Chicken with Kencur is a celebration of flavors that brings together the best of Southern comfort and Asian zing. Its unique blend of spices not only excites your palate but also supports a healthy lifestyle. So, go ahead and treat yourself to this delightful culinary journey!
What You’ll Need
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons kencur powder (available in Asian grocery stores)
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1 cup cornstarch
- Vegetable oil, for frying
- Chopped cilantro, for garnish
- Lime wedges, for serving
Method
Step One
In a large bowl, mix the kencur powder, ground turmeric, ground coriander, ground cumin, garlic powder, ginger powder, salt, and black pepper.
Step Two
Add the chicken thighs to the bowl and coat them thoroughly with the spice mixture. Pour the buttermilk over the chicken, cover, and marinate in the refrigerator for at least 4 hours, but preferably overnight.
Step Three
In another bowl, combine the all-purpose flour and cornstarch. Remove each piece of chicken from the marinade, allowing the excess buttermilk to drip off, and dredge it in the flour mixture until well-coated. Place the coated chicken on a wire rack and let it sit for 15-20 minutes.
Step Four
Heat vegetable oil in a deep-fryer or large heavy-bottomed pot to 350°F (175°C). Fry the chicken thighs in batches, making sure not to overcrowd the pot. Fry each batch for 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through to an internal temperature of 165°F (74°C).
Step Five
Remove the fried chicken from the oil and let it drain on a paper towel-lined plate. Garnish with chopped cilantro and serve with lime wedges for squeezing over the top. Enjoy your delicious twist on fried chicken with kencur!
