Turmeric fried chicken is a delicacy of its own. Marinated with turmeric, it is fried until the meat is slightly dry. Most people wouldn't want to eat dried up fried chicken. Most people are not Malaysians. Turmeric fried chicken are usually found in Indian or Malay food stands. They are generally eaten with rice or with nasi lemak.
I like making these with turmeric powder instead of fresh turmeric. Turmeric powder draws out the chicken's moisture while fresh turmeric makes it soggy when marinating. Thus, chicken marinated with turmeric powder will be crispier and drier (yes, drier ... and we like it that way). Because this fried chicken is intentionally made to be crispy and dry, I'd suggest not using chicken breasts. Any other part of the chicken is fine. Be careful when working with turmeric because it stains anything it touches (esp. clothes)
6 drumsticks (you can use wings or thighs)
1 tablespoon turmeric powder
2 teaspoons salt
Oil for frying.
Clean chicken pieces and cut slits all over. The more surface area you have, the more spaces you marinade would stick (Translation: It would be yummier).
Add in salt and turmeric powder.
Mix well and let it marinade for at least 2 hours or preferably overnight.
Heat oil in a pot or wok. Fry chicken pieces over medium heat. Make sure you do not crowd the pot or wok with the chicken or it would steam instead of deep frying. Fry for about 15 minutes, or until chicken is crispy. Drain on paper towel before serving.