Chicken 65 Recipe – Crispy South Indian Spicy Chicken Starter
Chicken 65 Recipe is a fiery, deep-fried South Indian starter, coated in a spiced batter and tossed with curry leaves, garlic and green chilli. Originating in Chennai, its punchy heat and crisp texture have made it a nationwide restaurant favourite.
Chicken 65 at a Glance
| Cuisine | South Indian (Tamil Nadu) |
|---|---|
| Country | India |
| Meal | Snack |
| Course | Snack / Starter |
| Food Type | Non-Vegetarian |
| Difficulty | Medium |
| Preparation | 20 minutes |
| Cooking | 20 minutes |
| Total time | About 70 minutes |
| Servings | 4 |
| Suggested serving | 6-8 pieces |
Chicken 65 Recipe Ingredients
- 500g boneless chicken, cubed;
- 1 tbsp ginger-garlic paste;
- 1 tbsp curd;
- 1 tsp red chilli powder;
- 1/2 tsp turmeric;
- 1 tsp black pepper, crushed;
- 2 tbsp cornflour;
- 1 tbsp all-purpose flour;
- 1 egg; salt to taste;
- oil for deep frying. For tempering: 1 tbsp oil;
- a few curry leaves;
- 2-3 green chillies, slit;
- 2 cloves garlic, minced;
- 1 tsp red chilli sauce or extra chilli powder.
How to Make Chicken 65
- Marinate chicken with ginger-garlic paste, curd, red chilli powder, turmeric, crushed pepper and salt for 30 minutes.
- Add cornflour, all-purpose flour and egg to the marinated chicken; mix well to form a thick coating batter.
- Heat oil for deep frying on medium-high heat; fry the chicken pieces in batches until golden and cooked through, about 6-8 minutes per batch.
- Drain on paper towels.
- In a separate pan, heat oil for the tempering; add curry leaves, green chillies and garlic, sauté briefly.
- Add red chilli sauce or extra chilli powder and toss quickly.
- Add the fried chicken pieces and toss well to coat evenly with the tempering.
- Serve hot immediately as a starter.
Cooking Tips
Fry the chicken at a steady medium-high heat for a crisp coating without drying out the meat inside. Toss the fried chicken in the tempering while both are still hot for the best flavour absorption. Don’t overcrowd the frying pan, as this drops the oil temperature and results in soggy chicken.
Variations
Add a few drops of red food colour for the classic vibrant red restaurant look, though it’s entirely optional. A boneless chicken breast can substitute for thigh meat, though thigh tends to stay juicier.
Substitutions
Rice flour can replace part of the cornflour for extra crispness.
What to Serve With Chicken 65
Serve immediately as a starter with lemon wedges.
Storage & Reheating
Storage: Best fresh; leftovers can be refrigerated for a day, though texture softens.
Reheating: Reheat in an oven or air fryer for the best crispness; avoid microwaving.
Chicken 65 Nutrition Facts
Nutrition varies with exact ingredients, oil quantity and serving size. Approximate values per serving:
| Calories | 320 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 14 g |
| Fat | 18 g |
| Fiber | 1 g |
Values are estimates for planning purposes and should be treated as approximate.
Potential Nutritional Benefits
A protein-rich starter; being deep-fried, it’s best enjoyed occasionally rather than as a regular dish.
Age & Serving Guidance
Given the deep frying and spice level, this is better suited to older children and adults rather than toddlers.
For young children, take particular care with hot food, spice level, piece size, known allergies and individual chewing/swallowing ability.
Allergens & Food Safety
Allergens: Contains egg and gluten (all-purpose flour).
Ensure chicken is cooked through fully with no pink remaining before tossing in the tempering.
Chicken 65 FAQs
Why isn’t my Chicken 65 crispy?
The oil may not be hot enough, or the pan was overcrowded; fry in batches at a steady medium-high heat.
Why is it called Chicken 65?
The exact origin is debated, though it’s widely believed to reference a 1965 recipe number or preparation year at a Chennai restaurant.
Can I bake Chicken 65 instead of frying?
Baking gives a lower-oil result, though the classic crisp coating is best achieved through deep frying.
Is Chicken 65 very spicy?
Yes, it’s traditionally quite spicy; reduce the chilli powder and green chillies for a milder version.
Can I make Chicken 65 ahead of a party?
It’s best fresh and crisp; you can marinate the chicken ahead, but fry and toss just before serving.
What is the red colour in restaurant Chicken 65 from?
It’s typically from a small amount of food colouring, which is optional and doesn’t affect flavour.
Can I make a boneless or bone-in version?
This recipe uses boneless chicken for quicker cooking, though bone-in pieces are also traditional.
What can I serve with Chicken 65?
Lemon wedges and a simple onion salad are classic accompaniments.
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