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.
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!
- Boneless chicken pieces – 500g
- Yogurt – 2 tablespoons
- Ginger-garlic paste – 2 teaspoons
- Red chili powder – 1 to 2 teaspoons
- Turmeric powder – 1/2 teaspoon
- Cumin powder – 2 teaspoons
- Coriander powder – 2 teaspoons
- Lemon juice – 1 tablespoon
- Salt – As per taste
- Corn flour powder – 4 tablespoons
- All Purpose Flour (Maida) / Rice Flour – 2 tablespoons
- Egg – 2
For Frying
- Oil for deep frying – 250 ml (You can choose your favorite deep-frying oil.)
For Tempering
- Curry leaves – 10 to 15 leaves
- Garlic – 2 cloves (finely chopped)
- Grounded Black pepper – 1 teaspoon
- Green Chillies - 2 to 3 slits
Servings 5
- Amount Per Serving
- % 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.
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Thank You for Printing Our Recipe!
We truly appreciate you printing out our recipe! It means so much to us that you’re bringing our dish into your kitchen. We hope you enjoy cooking and savoring every bite. Happy cooking, and thanks for your support!
Best,
Nita Anand