This Crispy Chicken 65 dry recipe, is a south Indian chicken appetizer that is so famous. It is a batter-coated deep-fried crispy chicken starter. Made with boneless or bone-in and some very basic staple ingredients.

Chicken 65 Dry

Chicken 65 is a popular appetizer, and starter dish from South India, known for its spicy and flavorful taste. The dish has become popular all over India, and even internationally.

Why is it called Chicken 65

There is so much trivia surrounding this. One, is that it was named after the number, in the menu variety. But the most, evident one is that chicken 65 was introduced in Chennai(previously known as Madras), India in the year 1965, by AM Buhari, which was then made and served in Buhari Hotel.

Jump to:

Chicken 65 Dry
Why is it called Chicken 65
What is Chicken 65 Dry Recipe
Ingredients
Instructions
Chicken Frying Time
Variations & Additional ingredients
Equipment
Storage Tips
Storing Leftover Chicken 65
Make ahead tips
Top tip
Tips For making the best chicken 65 always
📖 Recipe
Similar Chicken Appetizer Recipes

What is Chicken 65 Dry Recipe

Chicken 65, is a South Indian Style Chicken Starter dish. It is batter coated, flavored with a few spices and deep fried until crisp, and served with lemon wedges and raw onion slices.

also, it is chicken 65 dry because we do not use tempering nor do we use any yogurt or egg white . This is my take on chicken 65 that is crispy, dry, and easy to make

Now chicken 65, can be made in all possible varieties like vegetarian with paneer, mushroom, Cauliflower, Baby corn and so many more Some of the similar recipes are mogo chips 65, Potato 65, Chicken 65 curry Or maybe try this Fried Chicken Lollipop Drumsticks

Ingredients

Here are all the ingredients you will need to make Chicken 65

Chicken - Traditionally, chicken 65 was made with boneless chicken. But you can use bone-in curry cut chicken, or chicken thigh boneless. small pieces are perfect for this recipe. You do not want large pieces for chicken 65.
ginger garlic paste - a paste made of ginger and garlic. a mandatory ingredient here
Salt - kosher, pink, or simple table iodized salt
Turmeric Powder - ground turmeric
Fennel - Ground Fennel/Saunf powder
Red Chilli powder - Paprika, cayenne, or smoked paprika
Red Food coloring - liquid or red food color powder.
All-purpose flour - the main flour here for the batter.
Rice Flour - some rice flour, to give that crispy crunchy outside texture.
Oil For Deep Frying - a neutral flavored oil like Soybean oil, canola, or Rice bran oil

See recipe card for quantities.

Instructions

Here's a Step by step process for making Chicken 65 Dry. A few simple steps and you can make it in no time.

Step 1

Combine all ingredients, ginger garlic paste, salt, saunf powder, turmeric,, and red food color.

Step 2

Mix well. Use a spatula or use your hands.

Step 3

Now add the flour and rice flour

Step 5

Add curry leaves and slit green chilies. Mix well. Cover and let it marinate for at least 30 minutes.

Step 7

Once the oil is hot, use a spoon and drop marinated chicken slowly into the hot oil, one piece at a time.

Step 4

Mix well. Make sure there are no streaks of flour in between any of the chicken pieces. you may sprinkle a few drops of water.

Step 6

Heat Oil in a kadai/dutch oven or a thick bottom stock pot. Heat the oil until it reaches about 350F/180C

Step 8

Let the chicken fry for about 7 to 8 minutes. Remove from the oil, drain and serve hot.

Chicken Frying Time

Frying chicken can get a little tricky because every part of the chicken cooks differently. Here is a Frying Time for chicken, that may help

Chicken boneless breast - fries in a flash, takes about 4 to 5 mins.
Chicken Boneless thighs - will take a little more time, so around 6 to 8 mins
Chicken wings - about 8-10 mins
Chicken Drumsticks - 12 to 15 mins
Mixed Chicken bone-in(curry cut pieces) - should take around 8 to 12 mins.

For an Air Fryer version of chicken 65 here it is

Variations & Additional ingredients

Chicken 65 is made in different ways. Every restaurant, Every homemaker has their own version of the chicken 65 recipe. They are all deep-fried, more or less similar, with very few changes here and there.

Some variations you can make are by adding a few ingredients and may be tempering them.

Additional ingredients - ground black pepper, lemon juice, and garam masala to the marinade.
Tempering - Once the chicken is fried, you may temper chicken 65 -
- Heat oil, add slit green chilies, and curry leaves, and add a few tablespoons of whisked curd/yogurt, red chili powder, some salt, and very little water to deglaze the pan.
- Toss in the fried chicken. and Serve hot.

Equipment

You will need

Mixing bowl
Cast Iron kadai, Dutch oven, or a thick bottom stock pot that is suitable for deep frying
A Slotted ladle

Storage Tips

Marinated chicken 65 can be refrigerated or frozen. Refrigerated chicken can be stored for about 4 days, and in the freezer for about a week or 10 days.

Storing Leftover Chicken 65

Store leftover chicken 65 in an air-tight container in the refrigerator. It will stay good like this for about a week.

To serve, heat it up in an oven or re-fry in hot oil.

Make ahead tips

I suggest marinating the chicken well ahead; And Fry them just before you need to serve.

Chicken 65 is best served as a starter to a lunch meal or dinner

Top tip

Do not overuse Rice flour, you will get a rock-hard chicken. Stick to the quantities mentioned in the Recipe.

Tips For making the best chicken 65 always

Always Choose the right chicken: Use boneless chicken thighs as they are more flavorful and tender than breast meat. Or bone-in chicken cut into small to medium size pieces
Marinate the chicken: Marination is very important, Marinate the chicken pieces as per the recipe. Let it marinate for at least 30 mins.
Use a good thick bottom pot/kadai/dutch oven for frying.
Use the right oil: Use a neutral oil with a high smoke point, such as vegetable oil or canola oil, for frying. Make sure the oil is hot before adding the chicken. Approximate around 350f/180C
Fry the chicken in small batches: Fry the chicken in small batches to ensure that it cooks evenly and stays crispy. Do not overcrowd the pan.
Chicken 65 is a versatile dish, and is so forgiving. so use different seasonings to find you may like to add egg white, yogurt and ground cumin, to the marinade, Or you may want to temper the fried chicken.
Use a neutral-flavored oil for frying
Also, make sure you do not overuse rice flour in your marinade. Too much of rice flour will make your chicken 65 rock hard

📖 Recipe

Crispy Chicken 65 Dry (without yogurt, egg)

Spice up your taste buds with this mouth-watering Chicken 65 dry recipe from South India

Author -Shrilatha

Print Pin Recipe

Course Appetizer, Snack

Cuisine Indian

Prep Time 15

Cook/Bake Time 20

Marination time 30

Total Time 1 5

Equipment you will need

mixing bowl

spatula

kadai/dutch oven or thick bottom stock pot

Ingredients

1 lb Chicken
1 tablespoon ginger garlic paste
1 teaspoon salt (or to taste)
½ teaspoon turmeric powder
¾ tablespoon ground fennel (saunf powder )
1 teaspoon Red chilli powder (or use cayenne, paprika )
¼ teaspoon Red food colouring
½ cup all purpose flour
2 tablespoon Rice flour
2 sprigs curry leaves (seperated from the stem)
4-5 nos. green chillies (slit)
10 ounce Oil (For Deep Frying)

Instructions

Preparing the Ingredients
First of all prep all your ingredients, Cut the chicken set aside, slit the green chillies, measure and keep your ingredients ready and handy
Marinating the chicken
In a mixing bowl, add ingredients for marinating the chicken
Mixing the flour
Using hands or a spatula Mix well. Now add the all purpose flour and rice flour. mix again and make
Note : sure there are no streaks of flour on the chicken.
Adding green chillies and curry leaves
Add slit green chillies, and curry leaves. Mix for one final time. and let it marinate for a minimum of 30 minutes
Note : Marinating for a minimun of 30 minutes will enable the marinade to settle in and flavour the chicken well.
Frying Chicken 65
Heat Oil in a kadai/dutch oven or a thick bottom stock pot.
Heat the oil until it reaches about 350F/180C
Once the oil is hot, use a spoon and drop marinated chicken slowly into the hot oil, one piece at a time.
Let the chicken fry for about 7 to 8 minutes. Until crisp and the outer feels a little hard.
Remove from the oil, drain and serve hot. with lemon wedges and raw onions.

Notes

- Always Choose the right chicken: Use boneless chicken thighs as they are more flavorful and tender than breast meat. Or bone-in chicken cut into small to medium size pieces

- Marinate the chicken: Marination is very important, Marinate the chicken pieces as per the recipe. Let it marinate for at least 30 mins.

- Use a good thick bottom pot/kadai/dutch oven for frying.

- Use the right oil: Use a neutral oil with a high smoke point, such as vegetable oil or canola oil, for frying. Make sure the oil is hot before adding the chicken. Approximate around 350f/180C

- Fry the chicken in small batches: Fry the chicken in small batches to ensure that it cooks evenly and stays crispy. Do not overcrowd the pan.

- Chicken 65 is a versatile dish, and is so forgiving. so use different seasonings to find you may like to add egg white, yogurt and ground cumin, to the marinade, Or you may want to temper the fried chicken.

- Use a neutral-flavored oil for frying

- Also, make sure you do not overuse rice flour in your marinade. Too much of rice flour will make your chicken 65 rock hard

https://bakewithsweetspot.com/crispy-chicken-65-without-yogurt-egg/

Nutrition

Calories: 763 kcalCarbohydrates: 77 gProtein: 87 gFat: 10 gSaturated Fat: 3 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 4 gTrans Fat: 0.1 gCholesterol: 231 mgFiber: 4 gSugar: 4 gIron: 6 mg

Tried this recipe?Mention @sweetspotbakeblog or tag #bakewithsweetspot!