Chicken 65 Recipe – Crispy & Spicy South Indian Fried Chicken (Step-by-Step)

Introduction To Chicken 65 Recipe

Chicken 65 is an iconic dish that has captured the hearts and taste buds of food lovers across India and beyond. , the famous Buhari Hotel in Chennai. Others believe that the number 65 refers to the number of days The dish marinated in a blend of yogurt and a mix of spices such as red chili powder, turmeric, ginger, garlic, and curry leaves. The marinated chicken is then deep-fried to perfection, resulting in a crispy exterior that contrasts beautifully with the tender and juicy meat inside.

The dish is often garnished with fried curry leaves, green chilies, and a squeeze of lemon juice, which enhances its fiery taste. Chicken 65 can be enjoyed as an appetizer, snack, or even as a side dish with Jeera Rice or bread. Chicken 65 is a must-try dish that promises to take your taste buds on an unforgettable. Now, Let's make Chicken 65 with SK in a simple and easy way.

🕒 Recipe Details:

Prep Time: 15 minutes

Cook Time: 25 minutes

Marinate Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Course: Appetizer / Snack

Cuisine: Indian

🧮 Ingredients For Chicken 65:

Chicken: 500 grams, boneless, cut into bite-sized pieces

Yogurt: 2 tablespoons

Ginger-Garlic Paste: 1 tablespoon

Red Chili Powder: 1-2 teaspoons (adjust to taste)

Turmeric Powder: 1/2 teaspoon

Garam Masala: 1 teaspoon

Coriander Powder: 1 teaspoon

Cumin Powder: 1 teaspoon

Lemon Juice: 1 tablespoon

Corn Flour: 2 tablespoons

Rice Flour: 1 tablespoon (optional, for extra crispiness)

Egg: 1 (optional, for binding)

Salt: To taste

Oil: For deep frying

For Tempering:

Mustard Seeds: 1/2 teaspoon

Curry Leaves: A handful

Green Chilies: 2-3, slit

Garlic: 2-3 cloves, chopped

Red Chili Powder: 1/2 teaspoon

Yogurt: 2 tablespoons (optional, for a saucy version)

🍗🍗How to make Chicken 65 Step -by - step recipe:

Marinate the Chicken:
- In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, cumin powder, lemon juice, corn flour, rice flour, egg (if using), and salt. Mix well to form a smooth paste.
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour (or overnight for best results).
Fry the Chicken:
- Heat oil in a deep frying pan over medium heat.
- Once the oil is hot, carefully add the marinated chicken pieces in batches. Fry until golden brown and crispy on the outside, about 5-7 minutes per batch.
- Remove the fried chicken pieces and drain on paper towels to remove excess oil.
Tempering (Optional):
- In a separate pan, heat a tablespoon of oil.
- Add mustard seeds and let them splutter.
- Add curry leaves, green chilies, and chopped garlic. Sauté until fragrant.
- For a saucy version, stir in the yogurt and red chili powder, then add the fried chicken pieces. Toss well to coat the chicken with the tempering.

🧆 Serving Suggestions:

Garnish with fried curry leaves and lemon wedges.

Serve hot as an appetizer or a side dish or mint chutney .

See more Chinese recipes: Chicken Lollipop

See more : Tandoori Chicken Tikka and Chicken Kabab

🧑‍🍳Expert Tips For Crispy Chicken 65:

1. Marination Time:

Marinate the chicken for at least 1 hour, but if you have time, let it sit overnight in the refrigerator. This allows the flavors to deeply penetrate the chicken, making it more flavorful and tender.

2. Corn Flour and Rice Flour:

The combination of corn flour and rice flour in the marinade gives the chicken a crispy coating when fried. You can adjust the amount of rice flour to make the coating even crispier.

3. Oil Temperature:

Ensure the oil is hot before frying the chicken. If the oil is not hot enough, the chicken will absorb more oil and become greasy. If it's too hot, the chicken will brown too quickly on the outside but remain undercooked inside. Maintain a medium-high heat for even cooking.

4. Fry in Batches:

Don’t overcrowd the pan while frying. Fry the chicken pieces in small batches to ensure they cook evenly and stay crispy.

5. Tempering for Extra Flavor:

Adding a tempering of mustard seeds, curry leaves, and green chilies after frying enhances the flavor of Chicken 65. For a tangy twist, you can also add a bit of yogurt during the tempering step to create a light, saucy coating.

6. Avoid Overcooking:

Fry the chicken just until it’s golden brown and cooked through. Overcooking can make the chicken dry and chewy.

7. Adjust Spice Levels:

Adjust the amount of red chili powder and green chilies according to your spice preference. For a milder version, you can reduce the chili powder or use Kashmiri chili powder, which gives a vibrant color with less heat.

8. Garnish with Lemon and Onion:

Serve Chicken 65 with fresh lemon wedges and sliced onions. The tanginess of the lemon juice enhances the overall flavor of the dish.

9. Serving suggestions:

Chicken 65 is best enjoyed immediately after frying when it's still hot and crispy. If you need to prepare it in advance, you can keep it warm in the oven at a low temperature until ready to serve.

💥 FAQs About Chicken 65:

Q 1 Why is it called Chicken 65?

The origins of the name "Chicken 65" are widely debated. Some say it was the 65th item on a menu, while others believe it refers to the year 1965 when the dish was first created. Another popular theory is that the original recipe used 65 chilies, but this is more of a myth than fact.

Q 2.Is Chicken 65 very spicy?

Chicken 65 is known for its spicy flavor, but the heat level can be adjusted to suit your taste. You can reduce the amount of red chili powder or use a milder variety like Kashmiri chili powder for less heat.

Q 3.Can I make Chicken 65 without deep frying?

Yes, you can make a healthier version of Chicken 65 by baking or air frying the chicken instead of deep frying. While it may not be as crispy as the fried version, it can still be delicious.

Q 4.What can I serve with Chicken 65?

Chicken 65 is typically served as an appetizer or snack, accompanied by lemon wedges and sliced onions. It can also be served with naan, roti, or even as a side dish with biryani or fried rice.

Q 5.Can I make Chicken 65 ahead of time?

It’s best to serve Chicken 65 immediately after cooking for maximum crispiness. However, you can marinate the chicken in advance and fry it just before serving. If you must prepare it ahead, keep the fried chicken warm in the oven and toss it in the tempering just before serving.

Q 6.What type of chicken is best for Chicken 65?

Boneless chicken thighs are often preferred because they stay tender and juicy when fried. However, boneless chicken breast can also be used if you prefer a leaner option.

Q 7.Can I use the same recipe for other meats?

Yes, the same recipe can be adapted for other meats like mutton or fish. However, cooking times will vary depending on the meat used.

Q 8.What’s the best oil to use for frying Chicken 65?

A neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, is best for deep frying Chicken 65. Avoid oils with strong flavors that could alter the taste of the dish.

Q 9.How do I make Chicken 65 extra crispy?

To make Chicken 65 extra crispy, ensure the chicken is well coated with the marinade, and consider adding extra rice flour. Fry the chicken in hot oil and avoid overcrowding the pan, which can cause the chicken to steam rather than fry.

Q 10. Can Chicken 65 be made without yogurt?

Yes, if you prefer or need to avoid dairy, you can skip the yogurt in the marinade. Instead, you can use lemon juice or vinegar to help tenderize the chicken and provide a tangy flavor.

🎉 Summary on Chicken 65

Chicken 65 is more than just a recipe—it’s a flavor-packed South Indian classic that never fails to impress. With its crispy coating, spicy kick, and juicy chicken inside, it’s perfect as a starter, snack, or side dish. Once you try it at home, you’ll realize why this dish has earned such legendary status. So, gather your spices, heat up that oil, and enjoy the magic of Chicken 65 with your family and friends! 🍗🔥