Dry Chicken 65
Crispy, spicy, and incredibly addictive fried chicken bites bursting with South Indian flavors. This classic Chennai appetizer is perfect for parties or a fiery snack, with a signature tempering of curry leaves and green chilies.
For 4 servings
Marinate the Chicken (Time: 10 mins prep, 30+ mins marination)
- In a large mixing bowl, combine the chicken cubes with ginger-garlic paste, thick curd, rice flour, cornflour, Kashmiri red chili powder, regular red chili powder, turmeric powder, garam masala, black pepper, salt, lemon juice, and the beaten egg.
- Mix thoroughly with your hands until every piece of chicken is evenly coated in the marinade.
- Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor, marinate for up to 4 hours.
Deep Fry the Chicken (Time: 12-15 mins)
- Heat oil for deep frying in a heavy-bottomed pan or kadai over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, drop a small piece of batter into the oil; it should sizzle and rise to the surface immediately.
- Before frying, give the marinated chicken a final stir. Carefully place the chicken pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
- Fry for 5-7 minutes, turning occasionally, until the chicken is a deep golden-red color, crispy on the outside, and cooked through. The internal temperature should be 165°F (74°C).
- Using a slotted spoon, remove the fried chicken and let it drain on a wire rack to maintain crispiness.
Prepare the Tempering and Toss (Time: 3-4 mins)
- In a separate wide pan or wok, heat 1 tbsp of oil over medium heat.
- Add the finely chopped garlic and slit green chilies. Sauté for about 30-45 seconds until the raw smell of garlic disappears and it becomes fragrant.
- Add the fresh curry leaves and sauté for another 30 seconds until they become crisp and aromatic.
- Immediately add the fried chicken pieces to the pan. Toss everything together quickly for 1-2 minutes, ensuring each piece is lightly coated with the tempering.
- Turn off the heat. Do not over-sauté, as this can make the chicken lose its crispiness.
Garnish and Serve (Time: 1 min)
- Transfer the Dry Chicken 65 to a serving platter.
- Serve immediately while hot and crispy, garnished with lemon wedges and thinly sliced onions on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest chicken, use a combination of rice flour and cornflour. Rice flour provides a distinct crunch.
- 2Using boneless, skinless chicken thighs is highly recommended as they stay more tender and juicy after frying than chicken breast.
- 3Ensure your curd is thick (hung curd or Greek yogurt is ideal) to prevent the marinade from becoming too watery.
- 4Do not overcrowd the pan while frying. This lowers the oil temperature and results in soggy, oily chicken. Fry in batches for best results.
- 5For a professional touch, double-fry the chicken. First, fry for 4-5 minutes until lightly colored, remove and drain. Just before tempering, fry again in hot oil for 2 minutes until deep golden and extra crispy.
- 6Let the marinated chicken sit at room temperature for 15-20 minutes before frying. This helps it cook more evenly.
- 7The final toss in the tempering should be very quick. The goal is to coat the chicken, not to cook it further.
Adapt it for your goals.
Vegetarian
Replace chicken with 500g of paneer cubes, large mushrooms, or cauliflower (gobi) florets. The marination and frying process remains the same, though cooking times may be shorter.
Healthier VersionHealthier Version
For a less oily version, bake or air-fry the chicken. Arrange the marinated chicken in a single layer on a baking sheet or in an air fryer basket. Bake at 400°F (200°C) for 15-20 minutes or air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through. Then, proceed with the tempering step.
Saucy Chicken 65Saucy Chicken 65
To make a semi-dry version, create a sauce in the tempering pan. After sautéing the garlic, chilies, and curry leaves, add a mixture of 2 tbsp yogurt, 1 tsp red chili sauce, and a pinch of red food color (optional). Cook for a minute, then toss in the fried chicken.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Rich in Essential Minerals
This dish provides important minerals like selenium, which supports immune function and thyroid health, and phosphorus, which is vital for strong bones and teeth.
Beneficial Spices
The marinade includes spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties, contributing to overall wellness.
Frequently asked questions
The origin of the name 'Chicken 65' is debated, but popular theories include it being the 65th item on the menu at the famous Buhari Hotel in Chennai, that it was made with 65-day-old chickens, or that it uses 65 different types of chili peppers. The most widely accepted story attributes it to the Buhari Hotel's 1965 menu.