Crispy, spicy, and irresistibly delicious—have you ever wondered what makes Chicken 65 such a favorite in Indian cuisine? This South Indian appetizer is more than just deep-fried chicken; it’s a flavor-packed experience with bold spices, a tangy yogurt marinade, and a signature crunch that keeps you coming back for more. Whether you’re craving restaurant-style Chicken 65 at home or looking for the perfect dish to impress guests, this recipe delivers.
But what truly elevates this dish? The right side pairings. From cooling raita to fragrant biryani, the right accompaniments can balance the heat and enhance every bite. Get ready to discover how to make the ultimate Chicken 65 and the best side dishes to serve with it!
Table of Contents
Key Benefits of Chicken 65
What makes Chicken 65 such a crowd favorite? Besides its bold, spicy flavor and crispy texture, this South Indian classic offers plenty of reasons to love it.
Bursting with Flavor – The combination of yogurt, ginger-garlic paste, and aromatic Indian spices creates a deep, rich taste in every bite.
Perfectly Crispy Texture – Thanks to the corn flour and rice flour coating, the chicken turns out golden brown and crunchy while staying tender inside.
Versatile and Customizable – Whether you prefer a milder spice level or extra heat with green chilies, you can easily tweak the recipe to suit your taste.
Ideal for Any Occasion – Serve it as a party appetizer, side dish, or main course with biryani, naan, or chutney for a complete meal.
Quick and Easy to Make – With a simple marination and quick deep-fry, homemade Chicken 65 is just as good—if not better—than the restaurant version.
Want to make your Chicken 65 even better? Keep reading for the best ingredients, step-by-step instructions, and expert tips!
Ingredients for Chicken 65
To create crispy, restaurant-style Chicken 65, you’ll need a handful of flavorful spices and simple pantry staples. Gather these ingredients before you start, ensuring a seamless cooking experience.
For the Marinade:
- 500g boneless chicken (cut into bite-sized pieces)
- ½ cup yogurt (adds tenderness and tangy flavor)
- 1 tablespoon ginger-garlic paste (for deep, aromatic seasoning)
- 1 teaspoon red chili powder (adjust for spice preference)
- ½ teaspoon turmeric powder (enhances color and flavor)
- 1 teaspoon garam masala (adds warmth and depth)
- 1 teaspoon cumin powder (for earthy, smoky undertones)
- Salt to taste
For the Crispy Coating:
- 2 tablespoons corn flour (helps create a crunchy exterior)
- 2 tablespoons rice flour (for extra crispiness)
- 1 egg (binds the coating to the chicken)
For Frying & Garnish:
- Oil for deep frying (use a neutral oil like vegetable or sunflower)
- 8-10 curry leaves (fried for a fragrant, authentic touch)
- 2 green chilies (slit, for extra heat and garnish)
- 1 teaspoon lemon juice (for a bright, tangy finish)
- Fresh cilantro (chopped, for a pop of freshness)
Pro Tip:
For the best flavor, marinate the chicken for at least 30 minutes—or even better, overnight. This allows the spices to penetrate deeply, making each bite more flavorful.
Now that you have everything ready, let’s move on to the step-by-step cooking instructions!
How to Make the Perfect Chicken 65: Step-by-Step Instructions
Creating Chicken 65 at home is easier than you might think! Let’s walk through the process, step by step, so you can enjoy crispy, flavorful chicken in no time.
Step 1: Marinate the Chicken
The key to a juicy and flavorful Chicken 65 is in the marinade. Here’s how to get it just right:
- Prepare the Chicken: Begin by chopping the chicken into bite-sized pieces. This ensures they cook uniformly and are easier to eat.
- Add the Spices: In a mixing bowl, combine ginger-garlic paste, red chili powder, turmeric powder, and coriander powder. These spices provide that deep, rich flavor and vibrant color.
- Flavor Base: Add yogurt and a splash of lemon juice to tenderize the chicken while giving it a tangy kick.
- Salt and Rest: Season with salt and let the chicken marinate for at least 30 minutes, but if you can, let it marinate for 1-2 hours for maximum flavor. This allows the spices to infuse deeply into the meat.
Step 2: Coat the Chicken
Once the chicken is marinated, it’s time to coat it for that signature crispy crust:
- Flour Coating: In a separate bowl, combine rice flour and cornflour. This is your secret to an extra-crispy texture. Gently toss the marinated chicken in the flour mixture, ensuring every piece is evenly coated.
- Shake Off Excess: Shake off any excess flour, as too much coating can cause clumps when frying.
Step 3: Fry the Chicken
Now comes the fun part—frying the chicken to perfection:
- Heat the Oil: Heat enough vegetable oil or sunflower oil in a deep frying pan to submerge the chicken pieces. The oil should be hot but not smoking—around 350°F (175°C) works best.
- Fry in Batches: Carefully drop the chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry in batches for about 3-4 minutes until they turn golden and crispy.
- Drain Excess Oil: Use a slotted spoon to remove the chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.
Step 4: Garnish and Serve
Finally, let’s add some finishing touches to elevate your Chicken 65:
- Fried Aromatics: In the same pan, heat a little oil and add curry leaves, dried red chilies, and garlic to fry them until crispy. These aromatics not only add flavor but also enhance the dish’s fragrance.
- Toss the Chicken: Add the fried chicken back to the pan, tossing it gently with the aromatics until evenly coated.
Step 5: Serve and Enjoy!
Your crispy Chicken 65 is now ready to be served! You can garnish it with fresh cilantro for a burst of color and flavor. Serve it alongside your favorite dipping sauce or a tangy raita to balance the spice.
With these steps, you’ll be able to recreate a restaurant-quality Chicken 65 that’s full of flavor, crispy on the outside, and juicy on the inside. Enjoy every bite of this spicy, crispy masterpiece!
Pro Tips and Variations for the Best Chicken 65
Mastering Chicken 65 is all about balancing spice, crispiness, and juiciness. Here are some expert tips and creative variations to help you customize the recipe to your taste!
1. Pro Tips for Perfect Chicken 65
Marinate for Maximum Flavor
- The longer you marinate the chicken, the deeper the flavors penetrate. Aim for at least 30 minutes, but overnight is ideal for extra tenderness.
Use a Flour Blend for Extra Crispiness
- A combination of corn flour and rice flour creates a light, crispy coating that holds up well after frying. Avoid using only one type of flour, as it may affect the texture.
Maintain the Right Oil Temperature
- Always fry at 350°F (175°C) for the best crunch. If the oil is too hot, the chicken may burn outside while staying raw inside. If it’s too low, the coating will absorb excess oil and turn soggy.
Double Fry for an Extra Crunch
- Fry the chicken once at medium heat (325°F) to cook it through, then fry again at high heat (375°F) for a few seconds to get that crisp restaurant-style texture.
Toss in Tempered Spices for Extra Flavor
- Fry curry leaves, green chilies, and garlic in a bit of oil before tossing them with the fried chicken. This step adds an authentic South Indian touch.
2. Tasty Variations to Try
Baked or Air-Fried Chicken 65
- For a healthier version, skip deep-frying and bake at 400°F (200°C) for 20-25 minutes, flipping halfway. You can also air-fry at 375°F for 12-15 minutes until golden and crispy.
Yogurt-Free Chicken 65
- If you prefer a dairy-free option, replace yogurt with lemon juice or vinegar for a similar tangy flavor.
Extra Spicy Version
- Love heat? Add Kashmiri chili powder for deep red color without extra heat, or mix in chopped bird’s eye chilies for an intense spicy kick.
Lemon Butter Chicken 65
- Instead of the classic seasoning, toss the fried chicken in a buttery lemon sauce with garlic and crushed pepper for a tangy twist.
Pro Tip:
For the street-style Chicken 65 experience, serve it in a banana leaf-lined plate with a wedge of lemon and a side of onion rings for a traditional touch!
Now that your Chicken 65 is crispy and flavorful, let’s explore the best side dishes to serve with it!
Best Side Dishes to Serve with Chicken 65
Pairing Chicken 65 with the right side dishes enhances its bold, spicy flavors and creates a well-balanced meal. Whether you’re serving it as an appetizer or a main dish, here are the six best accompaniments to elevate your Chicken 65 experience.
1. Fluffy Jeera Rice
The fragrant aroma of jeera (cumin) rice complements the fiery spice of Chicken 65. Its mild, buttery flavor provides a soothing contrast, making every bite more enjoyable. For an extra burst of flavor, cook the rice with a dash of ghee and whole cumin seeds.
2. Cooling Raita
A creamy yogurt-based raita helps balance the heat from Chicken 65. Try a cucumber raita for a refreshing twist or a mint raita for a cooling effect. Just mix yogurt with chopped cucumbers, mint, and a pinch of roasted cumin powder for a simple yet flavorful side.
3. Soft Butter Naan or Paratha
If you’re serving Chicken 65 as a main course, a side of butter naan or flaky paratha is a must. The rich, buttery layers of Indian bread help absorb the spicy masala, making each bite even more satisfying.
4. Tangy Onion Salad
A simple onion salad with sliced red onions, a squeeze of fresh lemon juice, and a sprinkle of chaat masala enhances the flavors of Chicken 65. The tanginess cuts through the richness, adding a fresh crunch to your meal.
5. Masala Dosa
For a unique South Indian twist, serve Chicken 65 with a crispy masala dosa. The contrast of crunchy dosa and spicy fried chicken creates an irresistible fusion that works for both breakfast and dinner.
6. Garlic Butter Corn
Looking for a non-traditional yet delicious side? Garlic butter corn brings a mild sweetness that balances the bold spices of Chicken 65. Simply sauté corn kernels in butter, garlic, and a pinch of salt for a quick and tasty accompaniment.
Final Thoughts
No matter how you serve it, Chicken 65 is incredibly versatile and pairs well with a variety of sides. Whether you choose a traditional Indian pairing or a modern twist, these side dishes will elevate your meal and leave everyone craving more!
Conclusion
There’s no doubt that Chicken 65 has earned its place as a beloved dish in Indian cuisine. Its irresistible combination of spicy, crispy, and tender chicken makes it a standout whether you’re serving it as a party appetizer, a main dish, or a flavorful snack. What makes it truly special is how easy it is to adapt the recipe to your taste — from adjusting the spice level to experimenting with variations like baked or air-fried versions for a healthier twist.
Why You’ll Love Chicken 65
- Bold Flavors: Packed with tangy, spicy, and savory elements, each bite bursts with excitement.
- Versatility: Pair it with a range of side dishes, from jeera rice to naan, making it perfect for any occasion.
- Quick & Easy: With just a few simple steps, you can create this restaurant-style dish at home without any fuss.
Whether you’re a spice lover or new to Indian food, Chicken 65 offers a delicious journey into bold flavors. Give it a try, and we guarantee it will quickly become a favorite in your recipe rotation. And don’t forget, the side dishes you choose can elevate the experience even more — offering the perfect balance to this delightful, crispy treat!
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Chicken 65 Recipe
Ingredients
For the Marinade:
- 500 g boneless chicken cut into bite-sized pieces
- ½ cup yogurt adds tenderness and tangy flavor
- 1 tablespoon ginger-garlic paste for deep, aromatic seasoning
- 1 teaspoon red chili powder adjust for spice preference
- ½ teaspoon turmeric powder enhances color and flavor
- 1 teaspoon garam masala adds warmth and depth
- 1 teaspoon cumin powder for earthy, smoky undertones
- Salt to taste
For the Crispy Coating:
- 2 tablespoons corn flour helps create a crunchy exterior
- 2 tablespoons rice flour for extra crispiness
- 1 egg binds the coating to the chicken
For Frying & Garnish:
- Oil for deep frying use a neutral oil like vegetable or sunflower
- 8-10 curry leaves fried for a fragrant, authentic touch
- 2 green chilies slit, for extra heat and garnish
- 1 teaspoon lemon juice for a bright, tangy finish
- Fresh cilantro chopped, for a pop of freshness
Instructions
Step 1: Marinate the Chicken
- The key to a juicy and flavorful Chicken 65 is in the marinade. Here’s how to get it just right:
- Prepare the Chicken: Begin by chopping the chicken into bite-sized pieces. This ensures they cook uniformly and are easier to eat.
- Add the Spices: In a mixing bowl, combine ginger-garlic paste, red chili powder, turmeric powder, and coriander powder. These spices provide that deep, rich flavor and vibrant color.
- Flavor Base: Add yogurt and a splash of lemon juice to tenderize the chicken while giving it a tangy kick.
- Salt and Rest: Season with salt and let the chicken marinate for at least 30 minutes, but if you can, let it marinate for 1-2 hours for maximum flavor. This allows the spices to infuse deeply into the meat.
Step 2: Coat the Chicken
- Once the chicken is marinated, it’s time to coat it for that signature crispy crust:
- Flour Coating: In a separate bowl, combine rice flour and cornflour. This is your secret to an extra-crispy texture. Gently toss the marinated chicken in the flour mixture, ensuring every piece is evenly coated.
- Shake Off Excess: Shake off any excess flour, as too much coating can cause clumps when frying.
Step 3: Fry the Chicken
- Now comes the fun part—frying the chicken to perfection:
- Heat the Oil: Heat enough vegetable oil or sunflower oil in a deep frying pan to submerge the chicken pieces. The oil should be hot but not smoking—around 350°F (175°C) works best.
- Fry in Batches: Carefully drop the chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry in batches for about 3-4 minutes until they turn golden and crispy.
- Drain Excess Oil: Use a slotted spoon to remove the chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.
Step 4: Garnish and Serve
- Finally, let’s add some finishing touches to elevate your Chicken 65:
- Fried Aromatics: In the same pan, heat a little oil and add curry leaves, dried red chilies, and garlic to fry them until crispy. These aromatics not only add flavor but also enhance the dish’s fragrance.
- Toss the Chicken: Add the fried chicken back to the pan, tossing it gently with the aromatics until evenly coated.
Step 5: Serve and Enjoy!
- Your crispy Chicken 65 is now ready to be served! You can garnish it with fresh cilantro for a burst of color and flavor. Serve it alongside your favorite dipping sauce or a tangy raita to balance the spice.
Notes
- Calories: 330 kcal
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 3g
- Protein: 30g
- Cholesterol: 85mg
- Sodium: 600mg
FAQs
1. What is Chicken 65?
Chicken 65 is a popular South Indian dish known for its crispy texture and spicy, tangy flavors. It typically features deep-fried marinated chicken, spiced with ingredients like curry leaves, red chilies, and ginger-garlic paste, making it a perfect appetizer or snack.
2. Can I make Chicken 65 in the air fryer?
Absolutely! If you’re looking for a healthier version, you can air-fry the chicken instead of deep-frying. Simply preheat your air fryer to 375°F (190°C) and cook the marinated chicken in batches for about 15-20 minutes, flipping halfway through. This gives you crispy chicken without the extra oil.
3. Can I adjust the spice level?
Yes, you can easily adjust the spice level to suit your taste! To make it less spicy, reduce the amount of red chili powder and green chilies in the marinade. If you love extra heat, feel free to add more chili or a dash of cayenne pepper for an even bolder kick.
4. Can I use boneless chicken for Chicken 65?
While traditional Chicken 65 is made with bone-in pieces, you can certainly use boneless chicken if you prefer. It will cook faster and be easier to eat, making it a great choice for a more casual meal or for serving at parties. Just adjust the cooking time to ensure it’s thoroughly cooked.
5. How can I make Chicken 65 ahead of time?
You can marinate the chicken up to 24 hours in advance. This will allow the spices to really soak into the meat, enhancing the flavor. When ready to cook, just fry or bake as usual. If you want to store it, keep the fried chicken in an airtight container and reheat it in the oven to restore its crispy texture.
6. What side dishes go well with Chicken 65?
Chicken 65 pairs wonderfully with a variety of side dishes like jeera rice, naan, raita, and even onion salad. For a complete meal, you can also serve it with some garlic butter corn or a crispy masala dosa for a fusion twist.
7. Can I make a vegetarian version of Chicken 65?
Yes, a vegetarian version of Chicken 65 can be made using tofu or paneer (Indian cottage cheese) instead of chicken. Simply marinate the tofu or paneer in the same spicy mixture and fry it until crispy for a delicious vegetarian alternative.
If you have any other questions or tips to share, feel free to drop a comment below! Enjoy making this deliciously spicy and crispy treat, and happy cooking!