If there’s one chicken dish that hits the perfect balance between spice, crispiness, and pure satisfaction — it’s Chicken 65. This iconic South Indian starter is bold, fiery, and packed with flavor in every bite. Whether served at family dinners, festive get-togethers, or as a spicy snack with chai, Chicken 65 never fails to impress. Today, I’m showing you how to recreate this restaurant-style dry version at home with simple ingredients and a no-fail method — crispy on the outside, juicy on the inside, and 100% irresistible.

PREP TIME	COOK TIME
15 MIN	20 mins

Ingredients:

📍For Marination:

500g boneless chicken (cut into small bite-sized pieces)

2 tbsp ginger-garlic paste

2 tsp red chili powder

1 tsp turmeric powder

1 tsp garam masala or chicken masala

1 tbsp lemon juice

1 tbsp curd (thick yogurt)

Salt to taste

2 tbsp corn flour

2 tbsp rice flour (for extra crispiness)

1 egg (for binding)

📍For Tempering:

1 tbsp oil

1 tsp mustard seeds

10–12 fresh curry leaves

3–4 slit green chilies

4–5 garlic cloves (finely chopped)

A pinch of red food color (optional for authentic red hue)

Equipments:

Large mixing bowl (for marination)

Frying pan or kadai (deep and wide)

Slotted spoon or tongs (for frying)

Plate with paper towels (to absorb excess oil)

Small pan (for tempering curry leaves and garlic)

Measuring spoons and cups

Step-by-Step Guide

Step 1: Marinate the Chicken

• In a large bowl, add 500g chicken pieces.
• Mix in 2 tbsp ginger-garlic paste, 2 tsp red chili powder, 1 tsp turmeric, 1 tsp garam masala, 1 tbsp lemon juice, 1 tbsp curd, and salt to taste.
• Coat the chicken well and let it sit for 10–15 mins (or 30 mins if you have time).
• Then, add 2 tbsp cornflour, 2 tbsp rice flour, and 1 egg. Mix until every piece is evenly coated.
• The batter should cling to the chicken but not be runny.

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Step 2: Fry the Chicken to Crispy Perfection

• Heat oil in a deep frying pan on medium-high heat.
• Once hot, gently drop chicken pieces in batches — don’t overcrowd.
• Fry for about 5–7 minutes, turning occasionally until they are deep golden and crispy.
• Remove and drain on paper towels.

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Step 3: Prepare the Signature Tempering

• In a small pan, heat 1 tbsp oil.
• Add 1 tsp mustard seeds — let them splutter.
• Toss in 10–12 curry leaves, 3–4 slit green chilies, and 4–5 chopped garlic cloves.
• Stir on low heat until garlic turns golden and curry leaves are crisp.
• (Optional) Add a pinch of red food color diluted in a tsp of water — stir for 30 seconds.

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Step 4: Toss the Chicken in Tempering

• Add the fried chicken pieces to the tempering.
• Toss well on medium heat for 1–2 minutes, making sure the flavor coats every piece.
• Turn off the heat — your Chicken 65 is ready to serve!

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Chef’s Notes & Cooking Tips

• Rice flour = extra crunch: Don’t skip it! It gives the perfect street-style crispiness.
• Rest the marinated chicken: Even 15–20 minutes allows spices to penetrate and flavors to deepen.
• Double fry trick: For ultra-crispy results, fry once on medium heat, let it rest for 5 mins, then give a quick second fry on high.
• Control the heat level: Adjust chili powder and green chilies to your spice preference — it’s meant to be hot, but not tear-inducing!
• No food color? Use Kashmiri red chili powder for natural color and milder spice.
• Make it juicy inside: Don’t over-fry — remove once the outside crisps and inside stays tender.

Serving Suggestions

• 🍋 Serve hot with lemon wedges and extra fried curry leaves on top for that authentic South Indian street-style touch.
• 🧅 Pair with sliced onions and a sprinkle of chaat masala for added tang and crunch.
• 🍺 Great with a chilled drink — cold beer, buttermilk, or lemon soda balances the spice beautifully.
• 🍚 Turn it into a meal by pairing it with jeera rice, curd rice, or coconut rice.
• 🌮 Make wraps or sliders by stuffing chicken 65 into paratha or pav with mint chutney — next-level fusion snack!
• 🍢 Serve on toothpicks or skewers for parties as spicy chicken bites — guaranteed crowd-pleaser!

Nutrition Information (Estimated):

Nutrient	Amount (approx.)
Calories	320 kcal
Protein	27 g
Carbohydrates	12 g
Sugars	1 g
Fat	20 g
Saturated Fat	5 g
Fiber	1 g
Sodium	550 mg
Cholesterol	95 mg