Meal Prep · Indian
Chicken 65
A fiery, flavorful, and iconic deep-fried chicken appetizer from South India.
Ingredients
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Step-by-step- In a large bowl, combine the chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, black pepper powder, garam masala, lemon juice, salt, cornflour, all-purpose flour, and beaten egg (if using). Mix well to ensure all chicken pieces are evenly coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for best results.
- Heat oil in a deep pan or wok over medium-high heat for deep frying. The oil should be hot enough (around 170-175°C or 340-350°F).
- Carefully drop the marinated chicken pieces into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 4-6 minutes, or until the chicken is golden brown and cooked through, turning occasionally. Remove with a slotted spoon and drain excess oil on paper towels.
- Repeat with the remaining chicken batches. Set aside the fried chicken.
- For the tempering, heat 1 tablespoon of oil in a small pan. Add curry leaves and slit green chilies. Sauté for 30 seconds until fragrant.
- Add the fried chicken pieces to the tempering pan and toss gently to coat with the aromatic tempering. Cook for another 1-2 minutes.
- Garnish with chopped spring onions and serve hot with a squeeze of fresh lime.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 28 g |
| Carbohydrates | 15 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Chicken 65 in an airtight container. It’s best consumed fresh for optimal crispiness.
Freezer Not recommended
Freezing fried chicken can alter its texture significantly. It’s best to enjoy this dish fresh.
Reheat Oven/Air Fryer
Reheat in a preheated oven at 180°C (350°F) for 10-15 minutes, or in an air fryer at 180°C (350°F) for 5-7 minutes, until heated through and slightly crispy. Avoid microwave reheating as it can make the chicken soggy.
Chef’s Corner
- For extra crispiness, consider a double-fry method: fry the chicken until lightly golden, remove, cool slightly, then fry again briefly until deeply golden and very crispy.
- Adjust the amount of red chili powder and green chilies to control the spice level according to your preference.
- Ensure your oil is at the right temperature for frying. If it’s too cold, the chicken will absorb too much oil; if too hot, the exterior will burn before the interior cooks.
