on May 03, 2021, Updated Jul 03, 2024 This chicken appetizer recipe has been on my must-make list for sooo long. Finally got around to it because I was in the mood for experimenting and was craving fried chicken. KFC isn’t a patch compared to this dish – Chicken 65 is the OG Fried Chicken that y’all need to try ASAP!
Why is It Called Chicken 65?
A quick search on the internet will give you many bizarre explanations about why this dish is called Chicken 65. Here’s one that I think is logical – Apparently, this dish was first made in a Chennai-based restaurant called Hotel Buhari in 1965. It quickly gained popularity as a quick snack or munchies and has become a party favourite all over the country! Do you have any theories on why it’s called Chicken 65? Tell me about it!
How Should Chicken 65 Taste?
Definitely spicy, but also full of strong flavours. The chicken is crunchy on the outside and succulent on the inside. The marinade makes sure each bite of chicken is a party in the mouth! Curry Leaves add that fresh herby fragrance that I LOVE. You can’t skimp on those!
What Cut Of Chicken Should I Use?
We recommend using boneless, skinless chicken thighs. They’ll remain juicy and can withstand the deep frying without getting dry or rubbery. The chicken pieces should be bite sized, so cut small pieces, approximately ¾ inch in size. Small pieces will also fry faster.
Marinade For Chicken
The marinade for Chicken 65 is an easy one made with pantry staple ingredients from the Indian kitchen. And it’s robustly flavoured and full of spunk. This is what keeps you coming back for more! This is a simple yoghurt-based marinade made with ginger garlic paste, red chilli powder, cumin powder and coriander powder. I’ve also added some turmeric for colour, and sprigs of curry leaves for freshness. Note: The longer the chicken is marinated for, the better the flavours. Ideally, it should sit in the refrigerator overnight or for 24 hours. If you’re in a hurry, marinate for at least 2 hours.
Fried Chicken That’s Extra Crispy
That extra crispy outer layer is why fried chicken is a bestseller on most menus. It’s so addictive and that’s why it’s important to get it right. I’ve used a mixture of rice flour and corn flour to coat the marinated chicken pieces. The chicken pieces should be coated well. However, if this layer is too thick, it’ll get soggy after deep-frying. Watch the video to see how it’s done! It’s always good to use a heavy bottomed kadai to fry the chicken pieces so they don’t get burnt. If you’re looking for a healthier option, you could even put your air fryer to use (I have not tried this yet, but it should work).
Tempering – The Final Touch
Chicken 65 truly comes together in this last step – the tempering. It’s almost like a stir fry of sorts, where the fried chicken is tossed with fresh ingredients like ginger, garlic, green chillies and curry leaves. All the aromatics sauteed in oil add that final layer of flavour to the chicken that makes this dish NEXT LEVEL. In this step, you can add some more chilli powder – make it as spicy as you like!
Top Tips To Making Chicken 65 SUPER YUMMY
Since the pieces of chicken are small, they cook quickly. So make sure that you don’t over-fry themGently massage the marinade onto the chicken piecesThe flour and cornflour coating should be done just before frying to get that crispy layerMost restaurants add red food colour to get that bright red chicken. But as always, we like to keep it natural, so we used Kashmiri red chilli powderDon’t skimp on the curry leaves! It’s what makes the chicken so yummy!
Serve Chicken 65 hot with lemon wedges, raw onions, and green chutney! This dish is a great appetizer for both family dinners and game days!
More Chicken Appetizers
Chicken LollipopBBQ Chicken WingsChinese Chilli ChickenKorean Popcorn ChickenKFC Style Popcorn ChickenFirecracker Chicken Meatballs
Watch the Video
