The chicken is already the fried kind, around 391 calories for a bone-in piece with skin according to FatSecret, and the Kalasan method simmers it in coconut water and garlic first so the meat is seasoned through. Then it goes in the fryer. That part is standard ayam goreng, 34g protein and about 22g fat.
Kremes is the extra. It is rice flour, tapioca, the leftover simmering stock and spices, whisked thin and dripped into hot oil so it fluffs into lace. A generous 20g pile is about 90 calories and it is 55% fat. It is also the reason people order this over plain ayam goreng, so nobody is going to leave it. Some restaurants give 40g and that is 180.
The restaurant set at Rp 30,000 to 50,000 comes with rice, lalapan and sambal, so the standard meal is about 740. Add tempe goreng and tahu and the plate is 900. A Suharti-style quarter chicken (two pieces) with kremes and rice is 1,100.
Compared to ayam bakar at 290 or ayam kampung goreng at about 330 (smaller, leaner bird), kremes is the heaviest chicken order on the menu after geprek keju. The kampung chicken version of kremes is about 420 because the bird is smaller.