If you’ve ever craved something spicy, crispy, and finger-licking good, the Chicken 65 recipe is about to become your new obsession. This bold South Indian dish holds a special place in my heart and honestly, in every party or dinner I host. The first time I tasted Chicken 65 was at a bustling restaurant in Chennai, and I was instantly hooked by the crunchy texture and that perfect blend of garlic, chilies, and curry leaves sizzling in oil.
This recipe fits beautifully as a flavorful appetizer, party snack, or even a side dish. It’s ideal for weekend indulgences, potlucks, and those days when your palate craves something bold. With minimal prep and a short frying time, Chicken 65 can quickly become a reliable crowd-pleaser in your kitchen repertoire.
For those unfamiliar with it, Chicken 65 is a deep-fried, spiced chicken dish, typically served with onions, lemon wedges, and a sprinkle of coriander. Some say the name came from the year it was introduced, while others argue it was the 65th item on a military canteen menu, either way, what’s certain is the punch it packs in every bite.
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Why This Chicken 65 Recipe Works So Well
This Chicken 65 recipe stands out because it delivers on three key elements: flavor, crunch, and simplicity. The marinade is rich and fiery, using ginger-garlic paste, Kashmiri red chili powder for that beautiful red hue without overwhelming heat, and a touch of yogurt to tenderize the chicken. The outer coating is crispy yet light, thanks to the perfect blend of cornstarch and rice flour.
What really elevates this Chicken 65 is the tempering step, mustard seeds, fresh curry leaves, and green chilies sautéed in oil and tossed over the fried chicken, giving it that irresistible aroma and authentic South Indian flair.
Another reason I love this recipe is how adaptable it is. Want to make it gluten-free? Use chickpea flour or cornstarch only. Prefer to air-fry or bake instead of deep-frying? Totally possible. You can also add your own twist with yogurt-based sauces or even wrap it in naan for a fun twist.
Whether you’re making it for the first time or revisiting an old favorite, this Chicken 65 recipe is approachable, impressive, and utterly delicious.
Recipe Card
Chicken 65 Recipe
4
servings15
minutes20
minutes300
kcalThis Chicken 65 recipe is a fiery, tangy, and crispy delight straight from the streets of Tamil Nadu. With an explosive mix of flavors and a crunchy coating, it’s a perfect appetizer that will have everyone coming back for more.
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Ingredients
500g boneless chicken, cut into small pieces
1/2 cup yogurt
1 tbsp ginger-garlic paste
1 tbsp red chili powder
1/2 tsp turmeric powder
1 tbsp lemon juice
1 tsp garam masala
1/2 tsp cumin powder
Salt to taste
2 tbsp cornflour
1/4 cup rice flour
Oil for deep frying
Fresh curry leaves
2 green chilies, sliced
1/2 tsp mustard seeds
Directions
- Marinate Chicken: In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, lemon juice, garam masala, cumin powder, and salt. Mix well, and add the chicken pieces. Let it marinate for at least 30 minutes (longer for better flavor).
- Prepare Coating: Add cornflour and rice flour to the marinated chicken and mix until the pieces are evenly coated.
- Fry the Chicken: Heat oil in a deep frying pan. Once hot, fry the chicken pieces in batches until they are golden brown and crispy. Remove and drain excess oil.
- Tempering (Optional): In a separate pan, heat a little oil and add mustard seeds, curry leaves, and green chilies. Sauté for a minute and pour over the fried chicken.
- Serve: Garnish with fresh coriander and serve hot with a wedge of lemon.
Notes
- Marination is Key: The longer you marinate, the more flavorful your chicken will be. Ideally, marinate for at least 2 hours.
- Temperature Check: Make sure the oil is hot but not smoking; otherwise, the chicken may absorb too much oil.
- Adjust Spice: Modify the spice level by adjusting the amount of red chili powder to suit your taste.
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Tips for the perfect Chicken 65 Recipe
- For Extra Crispiness: Adding rice flour to the coating mix gives the chicken an extra crispy texture.
- Use Boneless Thighs for Juicier Chicken: While chicken breast works fine, boneless thighs are naturally juicier and more forgiving during frying. They retain moisture and absorb flavor better.
- Marinate for at Least 1 Hour (or Overnight): Don’t rush the marination. The yogurt, spices, and ginger-garlic paste need time to penetrate and tenderize the chicken. For deeper flavor, let it sit overnight in the fridge.
- Try Air Frying: For a healthier version, you can air fry the marinated chicken at 200°C for 15 minutes, flipping halfway through.
- Serve with Dips: Pair with mint chutney, tamarind sauce, or even a creamy yogurt dip for a complete flavor experience.
Fun and Flavorful Variants of Chicken 65
1. Air Fryer Chicken 65
Want a healthier version without compromising on that crispy finish? The air fryer is your best friend. Marinate the chicken as usual, preheat your air fryer to 375°F (190°C), and cook for 15–18 minutes, flipping halfway. You’ll get golden bites that are low on oil but high on flavor.
2. Baked Chicken 65
Another oil-conscious option, baked Chicken 65 still delivers delicious results. Lay marinated chicken on a parchment-lined tray, lightly spray with oil, and bake at 400°F (200°C) for 25–30 minutes. Broil for the last 2 minutes to add that irresistible crisp edge.
3. Paneer 65 (Vegetarian Twist)
For a vegetarian-friendly version, replace the chicken with firm paneer cubes. It soaks up the marinade beautifully and crisps up delightfully when fried or air fried. It’s a perfect party snack for vegetarians and a hit at mixed-diet gatherings.
4. Cauliflower 65 (Gobi 65)
Cauliflower florets, when marinated and fried, make a fabulous meat-free alternative. Crunchy on the outside and tender inside, this version is spicy, tangy, and just as satisfying. Add a squeeze of lemon and sprinkle chaat masala for extra zing.
FAQs
There are many theories behind the name; one popular belief is that it was the 65th item on the menu of a restaurant in Chennai, India.
Yes, you can, but boneless chicken is preferred for easier cooking and better texture.
Serve with naan, paratha, or as a side dish with biryani or fried rice.
Reduce the amount of red chili powder and add a bit of sugar or honey to balance the flavors.
Final Thoughts
Chicken 65 isn’t just a dish, it’s a bold, unforgettable experience. Whether you’re hosting friends for a game night, putting together a festive Indian dinner, or simply craving something hot, crispy, and flavorful, this Chicken 65 recipe is the kind of go-to you’ll bookmark and come back to over and over again.
What makes it so special? It’s the way those crispy edges hold up against the sizzle of curry leaves and chilies. The burst of spice mellowed by yogurt and tangy lemon juice. It’s that magical balance of heat, crunch, and flavor. And the best part? You don’t need restaurant skills to pull this off. Just follow the steps, use the tips I shared, and you’ll be plating up a five-star appetizer in your own kitchen.
Finally, if you want more suggestions of chicken recipes, I invite you to check the following:
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