Chicken 65 Recipe is more than just a dish—it’s comfort on a plate. This beloved South Indian classic brings together crispy, juicy chicken with bold, familiar spices that remind you of home.
Each bite bursts with the warmth of chili, the depth of ginger and garlic, and the crispiness that only comes from being perfectly fried.
In our kitchen, Authentic Chicken 65 is made with care, marinated in traditional spices, and fried to perfection. It’s the kind of dish that brings people together, whether it’s for a family meal or shared among friends.
When we serve Easy Chicken 65 at our table, it’s more than food—it’s a moment of connection, of warmth, and of sharing the joy of homemade goodness.
From our kitchen to yours, this is the Best Chicken 65 Recipe—simple, delicious, and full of flavor.
Authentic Chicken 65 Recipe – Spicy, Crispy Indian Starter
About The Recipe
We first tried spicy Chicken 65 in Chennai, the very place where this dish was born. The moment we tasted it, we knew it was something unforgettable. Since then, we've recreated it countless times in our kitchen, perfecting it with every attempt.
Today, we're excited to share South Indian Chicken 65 Recipe with you on Nita's Platter. Though it shares a cooking process similar to Chicken Pakora, this dish carries a distinct South Indian flair that sets it apart.
If it’s your first time making this dish, we recommend reading through the entire recipe and cooking along with us. This way, you can not only enjoy the process but also experience the joy of sharing a meal with friends and family.
Let’s create something delicious together!
For Marination
For Frying
For Tempering
How to cook Spicy Chicken 65 (Step-by-Step Process)
Ingredients at a Glance
Chicken Marination
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Start by rinsing 500g of diced chicken in cold water and drain. If you're using a whole chicken, cut it into small bite-sized cubes. For a boneless variation, use chicken breast pieces.
Make sure your chicken is nicely cut into small cubes, if you prefer boneless, use boneless chicken. -
Now add plain yogurt, ginger-garlic paste, red chili powder, turmeric, cumin, coriander powder, freshly squeezed lemon juice, and salt to taste to the chicken and mix together. Ensure that each piece is thoroughly coated with the spice mixture. Use your hands or a spatula to mix well for even coverage.
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For authentic red colour, you can add a few drops of red food colouring, though this is entirely optional.
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Chicken Frying
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Before frying, mix in 2 eggs, 4 tablespoons of cornflour, and 2 tablespoons of plain flour (maida) to coat the chicken pieces well. You can add red food color if you want that vibrant look (optional). If you prefer extra crispiness, feel free to add more cornflour to the mix.
You can substitute rice flour for corn flour, as both will give the chicken a crispy texture. -
Heat a deep-frying pan and pour in enough oil to fully submerge the chicken pieces, ensuring they are properly immersed for deep frying. This will allow the chicken cubes to cook evenly and achieve a crisp, golden finish.
We used canola oil for deep frying, but feel free to use any oil suitable for frying. -
Toss the chicken pieces into the hot oil, keep flipping them regularly to ensure even cooking. Fry until the chicken is golden and crispy. Be careful not to overcrowd the pan.
While authentic Chicken 65 is deep-fried, you can opt for a healthier version by air frying the chicken instead. -
Once fried, use a slotted spoon to transfer the chicken to paper towels to drain excess oil.
Tempering with Curry Leaves and Green chilis
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In the separate pan, fry some curry leaves, slit green chilies, and finely chopped garlic until crisp. These will add flavor and a finishing touch to the Chicken 65.
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Now, at last, toss the crispy fried chicken and stir nicely. Serve hot with lemon wedges and onion for an extra zing.
We prefer a dry version of Chicken 65, but if you’d like a thick gravy, you can add chili sauce, tomato sauce, and soy sauce during the tempering stage for a saucy finish.
Garnishing and Serving
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Serve immediately, garnished with lemon wedges and Onion rings for an extra burst of freshness.
Servings 5
- Amount Per Serving
- Calories 260kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 2.5g13%
- Cholesterol 80mg27%
- Sodium 960mg40%
- Total Carbohydrate 10g4%
- Sugars 3g
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
Pro Tips to Make Chicken 65 Restaurant Style
Use Fresh, Boneless Chicken for Best Texture
- Use Fresh, Boneless Chicken for Best Texture - For an authentic Chicken 65 recipe, boneless chicken is recommended. It ensures that the chicken cooks evenly and remains tender while absorbing the spices and flavor. Always use fresh chicken to maintain its juiciness and crispiness when fried.
- Marinate the Chicken for at Least 30 Minutes - To make the perfect Chicken 65, marinate the chicken with yogurt, spices, and herbs for at least 30 minutes. For more flavor, we recommend marinating it overnight. The longer the marination, the more intense the flavors, and it helps keep the chicken tender and juicy.
- Use Rice Flour for Extra Crispiness - For a crispy texture in your Chicken 65, include rice flour along with regular flour in the batter. This helps achieve the signature crispiness without overcooking the chicken, making it light and crunchy.
- Fry the Chicken at the Right Temperature: The oil should be medium-high heat when frying the marinated chicken pieces. If the oil is too hot, the chicken will burn on the outside while remaining raw inside. If it's too cold, the chicken will absorb excess oil and become greasy. Aim for a temperature of around 350°F (175°C) for the perfect fry.
- Add Curry Leaves and Green Chilies for Authentic Flavor: For that authentic Chicken 65 taste, don't forget to add curry leaves and green chilies when frying. These ingredients infuse the chicken with a distinct South Indian flavor and aroma, making the dish truly unique.
- Don’t Overcrowd the Pan: When frying the chicken, avoid overcrowding the pan, as this will cause the temperature to drop, resulting in soggy chicken. Fry the chicken in batches for the best crispy texture. This ensures each piece is fried evenly.
- Use the Right Spice Mix: For the authentic Chicken 65 recipe, it's essential to balance the spices. Key ingredients include ginger-garlic paste, red chili powder, garam masala, turmeric, and cumin powder. Adjust the spice levels to suit your taste, but keep the flavor profile balanced—spicy with a touch of tanginess from the yogurt.
- Serve Immediately for Maximum Crispiness: Chicken 65 tastes best when served immediately after frying. This ensures that the crispy texture is preserved. If you're preparing it in advance, try reheating it in a hot oven or air fryer to retain its crispiness.
- Garnish with Fresh Cilantro and Lemon: For that extra touch, garnish your Chicken 65 with fresh cilantro and lemon wedges. The lemon juice adds a fresh zesty flavor, while cilantro brings in a refreshing herbal note that complements the spiciness.
