What is Chicken 65?

Chicken 65 is a popular and spicy South Indian fried chicken dish. It typically consists of bite-sized chicken pieces marinated in a mix of yogurt, spices, and herbs, then deep-fried until crispy. The dish is known for its vibrant red color, which comes from red chilli powder or optionally food coloring.

There are different theories about the origin of the name “Chicken 65.” Some believe it refers to the year it was introduced (1965) at the Buhari Hotel in Chennai, while others think it indicates the number of chili peppers or the 65-day-old chickens originally used. Despite the various stories, Chicken 65 is celebrated for its tangy, spicy flavors and is often served as a starter or snack with onions, curry leaves, and lemon wedges for added zest.

Key Components of Chicken 65:

1. Chicken

• Typically, boneless chicken is used, cut into bite-sized pieces. The chicken is tender and juicy, perfect for deep frying. Some variations use bone-in chicken pieces.

2. Marinade

• Yogurt (curd): Adds tanginess and helps tenderize the chicken.
• Spices: Red chili powder, cumin, coriander powder, turmeric, and garam masala are used to give the dish its signature flavor.
• Ginger-Garlic Paste: Essential for adding depth of flavor.
• Lemon Juice: Gives the marinade a slight tang and helps in tenderizing.
• Cornstarch and Rice Flour: Added to the marinade for a crispy coating during frying.

3. Frying Oil

• The chicken is deep-fried until golden and crispy. Neutral oils like vegetable or sunflower oil are usually preferred for frying.

4. Tempering (Tadka)

• Curry Leaves: A must-have in South Indian cooking, it adds a distinct aroma.
• Green Chillies: Enhances the spice level.
• Garlic: Adds an extra punch of flavor.
• Red Chilies: For added color and heat.

5. Garnishes (Optional)

• Lemon Wedges: To add freshness and tang when served.
• Coriander Leaves (Cilantro): Freshly chopped and sprinkled over the dish for a burst of color and flavor.

Serving:

Chicken 65 is best served as a flavorful appetizer or snack

Jump to Recipe

Lets Make it: Chicken 65!

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Spicing Up Your Kitchen with Chicken 65

Craving something crispy, spicy, and absolutely irresistible? Look no further than Chicken 65! This South Indian fried chicken dish packs a punch of flavor with its bold spices and crispy exterior. It’s one of those recipes that sounds complicated but is surprisingly easy to whip up. Let’s dive into how you can bring this classic to life in your kitchen.

Prepping the Chicken: Bite-Sized Goodness

First things first, start by cutting your chicken thighs into bite-sized pieces. Chicken thighs are perfect for this dish because they stay juicy and flavorful even after frying. Once you’ve got your chicken chopped, it’s time to dive into the marinade—where all the magic happens.

Building the Flavor: The Marinade

For the marinade, you’ll need just a handful of ingredients, but trust me, the flavors are bold! Start with two big pinches of salt (because seasoning is key), and then add 1 tablespoon each of ginger paste and chopped garlic for a punch of aromatic goodness. Toss in 2 tablespoons of chopped curry leaves—these are the real flavor heroes here! You can usually find curry leaves at most South Asian stores, and they make all the difference.

Now for the spices: add 2 tablespoons of Kashmiri red chili powder, 1 teaspoon each of cumin, coriander powder, and garam masala, and 1/2 teaspoon of black pepper. The Kashmiri chili gives it that iconic red color without overpowering heat, while the garam masala adds a nice depth of flavor.

Binding it All Together

To bring the marinade together, mix in 1/4 cup of yogurt. If you have time, let the chicken marinate overnight for maximum flavor, but if you’re like me and can’t wait, even an hour will do wonders. Feeling impatient? Now’s the time to add 2 tablespoons each of rice flour and cornstarch to the mix. This will make your chicken extra crispy when fried. Trust me, you’ll love it!

Fry Time: Crispy Perfection

Heat up oil in a frying pot to 380°F, and start frying the chicken in batches (around 3-4 minutes per batch or until the internal temperature hits 165°F). Don’t overcrowd the pot—frying in batches ensures your chicken stays crispy and golden. Once each batch is done, place the pieces on a plate lined with paper towels to soak up any excess oil.

The Final Touch: Fragrant Tadka

Now for the finishing touch! In a separate pan, heat 1 tablespoon of oil and add 3-4 crushed garlic cloves, about 20 curry leaves, and 4-5 chopped green chilies. Let everything get fragrant for about a minute or two. This tadka, or tempering, adds an extra layer of flavor to your already delicious chicken. Toss in your fried chicken, give it a good mix, and get ready for the grand finale.

NOW ITS TIME TO ENJOY!

And there you have it—delicious, spicy, and crispy Chicken 65! Serve it with lemon wedges on the side or maybe a cool raita if you need to balance the heat. Whether you’re serving it as a snack, starter, or main course, this dish is sure to be a crowd-pleaser.

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