Chicken 65 is a popular South Indian appetizer known for its spicy, crispy, and flavorful profile. This dish, which originated from Chennai, has gained popularity across the world. Whether you’re hosting a party or simply craving a delicious snack, making Chicken 65 at home is easier than you might think. Below is a comprehensive guide that will take you through the ingredients, preparation, and cooking process.
| Ingredients | Quantity |
|---|---|
| Boneless Chicken (cut into bite-sized pieces) | 500 grams |
| Yogurt | 1/2 cup |
| Ginger-Garlic Paste | 1 tablespoon |
| Red Chili Powder | 2 teaspoons |
| Turmeric Powder | 1/2 teaspoon |
| Coriander Powder | 1 teaspoon |
| Garam Masala | 1 teaspoon |
| Salt | To taste |
| Lemon Juice | 1 tablespoon |
| Cornflour | 2 tablespoons |
| Rice Flour | 2 tablespoons |
| Oil (for frying) | As needed |
| Curry Leaves | For garnish |
Preparation of Chicken 65
To begin with, take the boneless chicken pieces and place them in a mixing bowl. Add yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, and salt. Squeeze in the lemon juice and mix everything thoroughly to ensure the chicken is well-coated with the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour; overnight is even better to enhance the flavor.
Coating the Chicken
After marinating, it’s time to coat the chicken pieces. In a separate bowl, combine cornflour and rice flour. This mixture will give the Chicken 65 its signature crispy texture. Take each marinated chicken piece and coat it well with the flour mixture, shaking off any excess. This step is crucial for achieving that perfect crunch when fried.
Frying the Chicken
Heat oil in a deep frying pan or kadai over medium heat. To test if the oil is hot enough, drop a small piece of the coated chicken into the oil; if it sizzles and rises to the surface, it’s ready for frying. Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry until they turn golden brown and crispy, which usually takes about 5-7 minutes. Use a slotted spoon to remove the chicken and drain on paper towels to absorb excess oil.
Garnishing and Serving
For that authentic Chicken 65 experience, garnish the fried chicken with fresh curry leaves. You can also add sliced onions and lemon wedges on the side. Serve hot as an appetizer or as part of your main meal. The combination of spices and the crispy texture will surely impress your guests.
FAQ
Can I use chicken with bones for Chicken 65?
Yes, you can use chicken with bones; however, boneless chicken is preferred for ease of eating and quicker cooking.
How spicy is Chicken 65?
The spiciness can be adjusted based on your preference. If you prefer a milder flavor, reduce the amount of red chili powder used in the marinade.
Can I bake Chicken 65 instead of frying?
While frying is traditional for Chicken 65, you can bake it at a high temperature (around 400°F or 200°C) after marinating and coating. It will be less oily but may not achieve the same level of crispiness.
How long can I store leftover Chicken 65?
Leftover Chicken 65 can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to regain some crispiness before serving.
What can I serve with Chicken 65?
Chicken 65 can be served with various accompaniments like mint chutney, raita, or even as a filling in wraps and rolls.
For more information on Indian cuisine, you can visit the [National Institute of Nutrition](https://www.nin.res.in) and the [Food Safety and Standards Authority of India](https://www.fssai.gov.in). These sources provide trustworthy information on food safety and nutrition.