Craving something crispy, spicy, and totally addictive? Say hello to this chicken 65 recipe—a mouthwatering fried chicken dish that’s a legend across the world. With its bright red color, fiery kick, and tender meat, Chicken 65 has evolved from an Indian restaurant favorite into a globally loved snack and appetizer.
While traditional Chicken 65 has deep South Indian roots, this version gives it an American-friendly twist: easier ingredients, quicker prep, and the same big, bold flavor that keeps you coming back for more. Whether you’re hosting a party, planning a game-day menu, or just in the mood for something deliciously different, this easy chicken 65 will absolutely deliver.
What Is Easy Chicken 65?
Easy Chicken 65 is a famous South Indian dish made of bite-sized chicken pieces marinated in spices, deep-fried until crispy, and often tossed in a spicy yogurt-based sauce or dry masala. The origin of the name “Chicken 65” is debated—some say it was item number 65 on a restaurant menu, others claim it used 65 chili peppers—but whatever the story, the flavor is undeniable.
In this simplified American-style version, we keep all the fiery flavors but streamline the process so you can whip it up any night of the week.
If you love recipes with a spicy punch, you’ll definitely want to try our easy buffalo chicken tenders recipe that brings similar heat and crispiness.
Table of Contents
Ingredients for the Best and Easy Chicken 65
For juicy, flavor-packed chicken bites, you’ll need:
For the marinade:
- 500 grams (about 1 lb) boneless chicken thighs, cut into 1-inch pieces
- 1 tablespoon ginger garlic paste
- 1 tablespoon red chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 tablespoon soy sauce
- 1 tablespoon vinegar or lemon juice
- 1 egg
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- Salt to taste
- Oil for deep-frying
For the tempering (optional but recommended):
- 1 tablespoon oil
- 2 cloves garlic, minced
- 2–3 green chilies, slit
- Curry leaves
- 2 tablespoons plain yogurt
- Pinch of sugar
- Extra chili powder if you like it spicier
Want to master homemade ginger garlic paste? Check out this simple guide on how to make fresh ginger garlic paste at home for maximum flavor.
How to Make Easy Chicken 65 Step-by-Step
Step 1: Marinate the Chicken
In a large bowl, combine the chicken pieces with ginger garlic paste, red chili powder, cumin, coriander, turmeric, soy sauce, vinegar, salt, egg, cornstarch, and flour. Mix everything thoroughly to coat each piece evenly.
For best results, marinate the chicken for at least 30 minutes, or overnight in the refrigerator if you have the time.
Step 2: Fry Until Golden and Crispy
Heat oil in a deep frying pan or skillet over medium-high heat. Carefully drop the marinated chicken pieces into the hot oil, a few at a time, to avoid overcrowding.
Fry for about 4–6 minutes, turning occasionally, until golden brown and cooked through. Drain on a paper towel-lined plate.
If you love crispy fried foods, you’ll also enjoy our crispy buttermilk fried chicken recipe that delivers a similar crave-worthy crunch.
Step 3: Optional Tempering for Extra Flavor
For authentic Chicken 65 flavor, a quick tempering is the secret:
- In a small pan, heat 1 tablespoon oil.
- Sauté minced garlic, green chilies, and curry leaves for 1–2 minutes until fragrant.
- Stir in yogurt, a pinch of sugar, and a sprinkle of chili powder.
- Toss the fried chicken in this spicy, tangy sauce until well coated.
You can keep it dry or slightly saucy depending on your preference.
Why This Chicken 65 Recipe Works
- Quick and Easy: Minimal marinating time and fast frying.
- Intense Flavor: Spicy, tangy, savory—all the best notes in one bite.
- Customizable Heat: Adjust chili powder to suit your spice tolerance.
- Crowd Favorite: Perfect for parties, appetizers, or even as a main course.
For more delicious fried chicken variations, check out our roundup of the best homemade fried chicken recipes for every occasion.
Tips for the Perfect Chicken 65
- Use thigh meat: It stays juicier and more tender than breast meat.
- Hot oil matters: Oil should be around 350°F for crispiness without greasiness.
- Cornstarch is key: It adds light crispiness that stays even after tossing.
- Don’t overcrowd: Fry in small batches for even cooking.
- Rest after frying: Let fried pieces sit briefly before tossing in tempering for maximum crunch.
For more expert frying tips, you might enjoy reading this detailed guide on how to deep-fry at home safely and efficiently.
Variations and Additions
- Chicken 65 Tacos: Tuck crispy chicken into soft tortillas with slaw for a spicy fusion taco night.
- Chicken 65 Rice Bowl: Serve over steamed rice with a drizzle of yogurt for a complete meal.
- Low-Oil Version: Air fry or bake at 400°F until crisp instead of deep-frying for a lighter version.
- Vegetarian 65: Try the same marinade and method with paneer or cauliflower for a delicious veggie spin.
Speaking of rice bowls, don’t miss our spicy chicken burrito bowl recipe for another bold, filling dinner idea.
What to Serve with Chicken 65
- Mint Chutney: Cool the heat with a refreshing dip like this homemade mint chutney recipe that’s a classic pairing.
- Fresh Salad: A simple cucumber and onion salad balances the spice beautifully.
- Fries or Potato Wedges: Make it a party platter with crispy sides.
- Beer or Sparkling Water: You’ll want something cold to wash down the heat!
Storage and Reheating
Chicken 65 is best fresh and crispy, but you can store and enjoy leftovers too:
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Re-crisp in an air fryer or oven at 375°F for 5–7 minutes. Avoid microwaving if possible—it softens the crust.
Planning a party? You can even fry the chicken earlier in the day and re-crisp it just before serving to save time.
FAQs About Chicken 65 Recipe
Q: Can I make Chicken 65 ahead of time?
Yes! You can marinate the chicken a day ahead and fry it just before serving.
Q: How spicy is Chicken 65?
It’s fairly spicy but easily adjustable. Reduce the chili powder for a milder version.
Q: What oil is best for frying Chicken 65?
Neutral oils like canola, peanut, or vegetable oil work best because they have a high smoke point.
Q: Can I make it gluten-free?
Definitely! Substitute rice flour or a gluten-free flour blend instead of all-purpose flour.
Q: What’s the best chicken cut to use?
Boneless skinless thighs are best, but boneless breasts can also work if cooked carefully to avoid dryness.
Conclusion
Spicy, crispy, and bursting with bold flavor, this chicken 65 recipe is pure comfort food with an irresistible twist. Whether you’re looking to spice up your party menu, satisfy a craving for something crispy, or explore new flavors in your kitchen, this quick and easy version will absolutely hit the spot.
With a few pantry ingredients, a little marination, and some quick frying, you’ll have a plate of hot, fiery bites that everyone will rave about. Customize the heat, add a sauce if you like, or stuff it into a sandwich or rice bowl—the possibilities are endless.
Try it today and bring a little spicy magic to your kitchen. And if you’re still hungry for more crispy chicken ideas, dive into our best crispy chicken recipe collection where every bite is packed with flavor!
