A family favourite—Ayam Goreng Ketumbar Jintan is easy, spiced to perfection, unbelievably addictive. Just 5 ingredients for the best fried chicken!
Cumin and Coriander Fried Chicken – Mom’s Recipe!
These are the chicken wings—or ayam goreng—that I grew up with! We simply called it ayam goreng, but more specifically, it is ayam goreng ketumbar jintan, or fried chicken spiced with coriander and cumin. These were absolutely addictive.
I remember whenever my mom would fry these up in the kitchen, as kids, we would mill about her, waiting for the perfect moment to steal one off the plate—grabbing at the piping hot wings with a kitchen towel and chowing down while they were still crispy and golden. Amongst all my mom’s cooking, this was my favourite dish!
I have a floured, ultra crispy Ayam Goreng or Fried Chicken right here. This, however, is a very homecooked way of making fried chicken—minimal ingredients, easy to prep ahead, and not as terrifying to deep fry as coated, floured wings. They are so good and go with a lot of Malay dishes.
If you need a quick ayam goreng to go with Nasi Lemak especially on a weekday, this is what you make. It’s also a crowd-pleaser; till today, whenever we have guests over they would always ask for this!
Table of Contents
What is Ayam Goreng Ketumbar Jintan?
Ayam Goreng Ketumbar Jintan is a classic Malaysian-style fried chicken that relies on the bold, aromatic flavors of coriander and cumin. Unlike battered or heavily marinated fried chicken, this dish is incredibly simple—just a handful of ingredients, yet packed with deep, earthy spice flavors.
The key is in the coarsely ground whole cumin and coriander seeds, which not only provide an intense flavor but also add a unique texture to the crispy fried skin. The turmeric gives it that beautiful golden hue, while salt enhances everything.
No flour, no breadcrumbs—just perfectly seasoned wings, fried to crispy perfection.
Why You’ll Love This Recipe
- Super Simple – Only 5 ingredients! No complicated batter or marination needed.
- Quick to Make – Just mix, fry, and eat. Perfect for last-minute meals.
- Minimal Oil Splatter – Since there’s no batter, this is far less messy to deep fry… and clean up!
- Packed with Flavor – The natural aroma of cumin and coriander makes this extra addictive.
- Great for Meal Prep – Marinate overnight for even better flavor.
- Crowd-Pleasing – A family favourite that’s great for gatherings and parties.
Key Ingredients for Ayam Goreng Ketumbar Jintan
- Chicken Wings – Bone-in, skin-on wings work best for deep-frying. You can leave them whole or separate the drummettes from the wingettes for easier cooking.
- Whole Coriander Seeds – Only whole spices will work for this! We need it for the texture. However, if you only have ground versions, you can use them as well – the experience will be totally different.
- Whole Cumin Seeds (or Fennel Seeds) – Cumin is what is typically used, but you can replace this with fennel seeds. On occasion, my Mom has made the swaps and we were none the wiser!
- Turmeric Powder – Adds colour and mild earthiness that enhances the flavors.
- Salt – A pinch to bring out all the flavours in this simple dish.
Tip: Only whole cumin and coriander seeds will work here. Powdered versions won’t give the same fragrance, bold flavour and crispy texture. If you love an intense flavoured spiced chicken, feel free to double the amount here!
Key Steps to Making It
1. Prepare the Spices
- Option to briefly rinse the whole cumin and coriander seeds, if they appear too grimy and dirty.
My Mom always gives them a quick rinse – to be safe – but my little secret? I don’t! They’re a lot easier to handle and processed when dried, and I never get dried spices from sketchy places anyway. But don’t tell Mom.
- In a spice mill or coffee grinder, pulse the seeds until you have coarse, chunky bits. It should not be an entirely fine powder. You can also use a pestle and mortar.
- This coarse grind will add amazing texture to the chicken and give it that addictive crunch!
2. Season the Chicken
- Cut the chicken wings to split the wings and drummettes.
- Add the coarsely ground cumin and coriander to the chicken wings.
- Sprinkle in the turmeric powder and salt, then mix everything together, making sure the wings are evenly coated with the spices.
3. Shallow Fry the Chicken
- Heat oil in a pan over low-medium heat to minimize oil splatter. Using lower heat will also prevent the risk of the spices burning.
- Once the oil is hot, carefully add the chicken wings to the pan and fry for 7-9 minutes, turning the chicken half way for even cooking. Fry until they are golden brown and crispy.
- NOTE: If you’re Malay like me, then you know we love our ayam goreng almost over-fried! Sounds strange, but we love an extra crisp exterior, and very firm interior. If this is you too, fry the chicken for 2-3 minutes more.
- Remove cooked wings from the pan and place on paper towels to absorb excess oil.
NOTE: You can also deep fry the chicken wings of course. At home, we tend to stick to shallow frying as its a lot more practical.
4. Serve
- Serve immediately while the wings are still hot and crisp!
How to Serve Ayam Goreng Ketumbar Jintan
These wings are amazing on their own, but here are some ways to enjoy them:
- With Malay Dishes – Pairs beautifully with nasi lemak, nasi minyak, or nasi ulam.
- As a Side Dish – Serve with stir-fried vegetables or a simple soup.
- For Gatherings – A perfect finger food for parties and potlucks.
Tips & Tricks for the Best Ayam Goreng
- Use Whole Spices – Ground cumin and coriander powder won’t have the same punchy aroma or texture.
- Pat Chicken Dry Before Seasoning – This ensures the spices stick properly.
- Low-Medium Heat is Key – Too high, and the spices might burn before the chicken is fully cooked.
- Marinate Overnight for More Intense Flavor – If you have time, let the wings sit overnight.
- Don’t Overcrowd the Pan – Fry in batches for even crispiness.
How to Store & Reheat
Storing
- Let the fried chicken cool completely before storing it in an airtight container.
- Keep in the fridge for up to 3 days.
- For longer storage, freeze in a freezer-safe container for up to 1 month.
Reheating
- Air Fryer/Oven: Reheat at 180°C (350°F) for 5-7 minutes until crispy.
- Stovetop: Deep-fry over medium heat for just a few minutes.
If I have just one complaint about Ayam Goreng Ketumbar Jintan, is that they lose their crisp once they turn cold.
And in my experience, there is really no good way of reviving them back to that heavenly just-fried state. The only two methods that crisps them best are air frying or deep frying… but even then, it’s not quite the same. Moral of the story, eat all your ayam goreng at one go!
More Recipes Like This
- Crispy Ayam Goreng Rempah | Malay Spiced Crispy Fried Chicken
- Pan Fried Ayam Goreng | healthier version!
Ayam Goreng Ketumbar Jintan (5-Ingredients Only!)
3-4
servings10
minutes20
minutesA family favourite—Ayam Goreng Ketumbar Jintan is easy, spiced to perfection, unbelievably addictive. Just 5 ingredients for the best fried chicken!
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Ingredients
500 g chicken wings (about 8-10 wings, depending on size)
1 tbsp whole cumin seeds
1 tbsp whole coriander seeds
1 tbsp turmeric powder
2 tsp salt
Neutral Oil for frying (vegetable or sunflower oil works best)
Directions
- Prepare the Spices:
- Option to briefly rinse the whole cumin and coriander seeds.
- In a spice mill or coffee grinder, pulse the seeds until you have coarse, chunky bits (not a fine powder). This coarse grind will add amazing texture to the chicken and give it that addictive crunch!
- Season the Chicken:
- Cut the chicken wings to split the wings and drummettes.
- Add the coarsely ground cumin and coriander, turmeric powder and salt to the chicken wings. Mix everything together, making sure the wings are evenly coated with the spices.
- Let marinade for 5 minutes, or overnight for best flavour.
- Shallow Fry the Chicken:
- Heat oil in a pan over low-medium heat to minimize oil splatter.
- Once the oil is hot, carefully add the chicken wings to the pan and fry for 7-9 minutes, turning the chicken half way for even cooking. Fry until they are golden brown and crispy.
NOTE: Malay-style cooking prefers the ayam goreng almost over-fried! This gives an extra crisp exterior, and very firm interior. To achieve this, fry the chicken for 2-3 minutes more. - Remove from the pan and place on paper towels to absorb excess oil.
- Serve:
- Serve immediately while the wings are still hot and crisp. Enjoy!
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