Recipes

Kremes (Crispy Spiced Flakes) Fried Chicken Recipe

Name: Kremes (Crispy Spiced Flakes) Fried Chicken Recipe
Prep time: 50 Minutes
Yield: 4 Servings
Ingredients: 1 whole chicken, cut into 4 or 8 pieces; 700 ml Nabati Cermelang cooking oil (must be deep fry); 4 cloves garlic, mashed; 1 tbsp coriander powder; 2 cm turmeric, mashed; 1 tsp salt; 2 bay leaves; 1 stalk lemongrass; 500 ml water; 125 gr sago flour (or tapioca starch); 3 tbsp rice flour; 1 egg yolk; 1/2 tsp baking powder; 300 ml leftover chicken broth (from simmering), cooled and strained

Ayam Goreng Kremes is a dish loved for its auditory sensation: the crisp "crack" sound when bitten. Unlike regular flour-fried chicken, "kremes" is a thin, seasoned batter fried with a special technique to form a crispy, fragile nest or web.

Published November 13, 2025

Quick 50 Minutes

Serves 4 Servings

Difficulty Medium

Scroll for full method, ingredients, and chef’s notes.

Ingredients

What you need

Gather everything first for a smoother cooking flow.

1 whole chicken, cut into 4 or 8 pieces
700 ml Nabati Cermelang cooking oil (must be deep fry)
4 cloves garlic, mashed
1 tbsp coriander powder
2 cm turmeric, mashed
1 tsp salt
2 bay leaves
1 stalk lemongrass
500 ml water
125 gr sago flour (or tapioca starch)
3 tbsp rice flour
1 egg yolk
1/2 tsp baking powder
300 ml leftover chicken broth (from simmering), cooled and strained

Method

Step-by-step

1
Simmer (ungkep) the chicken with the "Simmering Spices" and water until the chicken is tender and the flavors are absorbed. Remove the chicken and drain.
2
Important: Strain the leftover chicken broth. Measure out 300 ml and let it cool to room temperature.
3
Prepare the kremes batter: Mix sago flour, rice flour, baking powder, and egg yolk. Pour in the cooled chicken broth gradually while stirring until smooth and lump-free. The batter should be watery.
4
Heat a generous amount of Nabati Cermelang cooking oil in a wok over medium-high heat. Ensure the oil is very hot.
5
Fry the chicken first until golden brown. Remove and set aside.
6
Now make the kremes: Take a ladle full of batter. Pour the batter into the hot oil in a circular motion from a height (about 20-30 cm above the oil surface) so the batter spreads out like a net.
7
Let the batter bubble and firm up. Do not stir immediately to prevent breaking the net structure.
8
Once the batter turns golden and hard, gather/fold the batter to the center using a spatula.
9
Remove the kremes and drain the oil thoroughly until dry.
10
Serve the fried chicken topped with the crispy kremes.

Chef’s Notes

Tips & extra guidance

Ayam Goreng Kremes is a dish loved for its auditory sensation: the crisp "crack" sound when bitten. Unlike regular flour-fried chicken, "kremes" is a thin, seasoned batter fried with a special technique to form a crispy, fragile nest or web. The combination of tender, savory spiced chicken with salty, crunchy kremes crumbs creates a textural harmony that is addictive to anyone who eats it.

The success of creating a successful honeycomb-like kremes depends heavily on the temperature and volume of the oil. Nabati Cermelang cooking oil is ideal for this recipe because of its ability to maintain a stable high temperature. When the watery batter is poured from a height, it must immediately meet very hot oil so the water in the batter explodes out instantly, forming the cavities or nets we desire. If the oil temperature drops drastically when the batter enters, the kremes will fail to form a nest and instead become a soggy lump that absorbs oil.

The deep-frying technique is the only way to achieve this result. Nabati Cermelang oil acts as a medium that disperses the batter explosively yet in a controlled manner. Furthermore, good quality oil ensures the kremes doesn't taste rancid or feel greasy in the throat after cooling. While baking powder aids in crispiness, the hot oil is the primary architect of the nest structure.

This Ayam Goreng Kremes recipe requires a little patience and courage in handling hot oil, but the result is worth it. Good kremes will remain crispy even after being stored in an airtight jar for several days. This dish is perfect served with warm rice, spicy shrimp paste sambal (sambal terasi), and fresh vegetables (lalapan), making it a mainstay menu for a special family lunch.