Chicken 65
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Chicken 65 is one of the most iconic deep-fried chicken dishes to come out of South India, believed to have originated in Chennai during the 1960s. Named after the year it was reportedly created at a famous hotel restaurant, this dish has become a cornerstone of Tamil Nadu's rich street food and restaurant culture. Marinated in a bold blend of spices, yogurt, and curry leaves, the chicken is deep fried to crispy golden perfection that is impossible to resist from the very first bite.
For Tamil families across the world, Chicken 65 holds a very special place at the dining table. It is the first dish to disappear at birthday parties, family get-togethers, and festive celebrations. Whether served as a starter during Pongal gatherings, wedding receptions, or simply as a Sunday evening treat, this dish always brings smiles and joy. Children and elders alike cannot say no to a hot plate of Chicken 65 garnished with crispy curry leaves, fresh green chillies, and a squeeze of tangy lemon.
What makes this home version truly special is the perfect balance of spices and the double marination technique that locks in all the juicy flavours. Using boneless chicken pieces ensures quick cooking and a satisfying crunch in every bite. The key to restaurant-style results at home is getting the oil temperature just right before frying and not overcrowding the pan. Follow these simple steps and you will have a stunning plate of Chicken 65 that your whole family will absolutely love.
Ingredients
Instructions
💡 Tap a step to mark it doneWash the boneless chicken pieces thoroughly under cold running water and pat them completely dry using a clean kitchen towel. Cut the chicken into medium bite-sized pieces, making sure all pieces are roughly the same size so they cook evenly during frying. Drying the chicken is very important as excess moisture will prevent the marinade from sticking properly.
In a large mixing bowl, combine the ginger garlic paste, red chilli powder, Kashmiri red chilli powder, turmeric powder, coriander powder, garam masala powder, black pepper powder, lemon juice, and salt. Mix all the dry spices together well before adding the chicken pieces. This is your first marinade layer and it coats every piece with deep flavour.
Add the thick yogurt and one whole egg into the spice mixture and mix everything together into a smooth, thick marinade. Add the corn flour and rice flour to the bowl and combine everything well. The corn flour adds crispiness while the rice flour helps achieve that signature crunchy outer coating. If using food colour, add a tiny pinch now and mix well.
Add the chicken pieces to the marinade and toss them thoroughly so that every single piece is evenly coated on all sides. Cover the bowl with a lid or cling wrap and allow the chicken to marinate for at least 30 minutes at room temperature. For best results and deeper flavour, marinate in the refrigerator for 2 to 4 hours or even overnight.
Heat oil in a deep kadai or heavy-bottomed pan over medium-high heat. To check if the oil is ready for frying, drop a tiny bit of the marinade into the oil. If it rises to the surface immediately and sizzles, the oil is at the perfect temperature for frying. The ideal oil temperature is around 170 to 180 degrees Celsius.
Gently slide the marinated chicken pieces into the hot oil one by one, being careful not to overcrowd the pan. Fry in small batches of 6 to 8 pieces at a time. Overcrowding will lower the oil temperature and result in soggy chicken instead of crispy pieces. Fry the chicken on medium-high heat for about 6 to 7 minutes, turning occasionally for even cooking.
Once the chicken pieces turn a deep golden red colour and look crispy on the outside, remove them using a slotted spoon and place them on a plate lined with kitchen tissue to absorb excess oil. In the same hot oil, carefully drop in the curry leaves and slit green chillies and fry for 30 seconds until they turn crispy. Remove and set aside for garnishing.
For an extra crispy finish, fry the chicken pieces a second time in hot oil for about 2 minutes. This double frying technique is the secret to achieving that perfectly crunchy exterior you get at restaurants. Remove and drain on tissue paper again. Transfer the Chicken 65 to a serving plate, top with the crispy fried curry leaves and green chillies, and serve immediately with lemon wedges on the side.
Tips and Tricks
- Always dry the chicken pieces completely before marinating. Any water on the surface will make the coating slip off during frying and prevent that crispy golden crust from forming properly.
- Using Kashmiri red chilli powder along with regular red chilli powder gives the chicken that vibrant deep red colour without making it overly spicy. This is the secret to restaurant-style colour at home.
- Double frying is the most important tip for ultra-crispy Chicken 65. Fry once to cook the chicken through, rest for 2 minutes, then fry again briefly on high heat to achieve that irresistible crunch that stays crispy even after plating.
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