Chicken 65: Spicy, Crispy, and Irresistibly Delicious Indian Fried Chicken

Spicy deep-fried Chicken 65 served with curry leaves and green chili garnish

Hot and crispy Chicken 65 garnished with fried curry leaves and green chilies

— Part 1: Ingredients, Preparation Time, Tips & The Ultimate Recipe

🌶️ Intro: The Legend of Chicken 65 (And Why It’s Not Just a Number)

Chicken 65. Just the name sets your mouth watering and your brain wondering — is it from 1965? Does it use 65 spices? Or was it the 65th item on the menu of a legendary hotel in Chennai? 🤔

Whichever tale you believe, one thing’s for sure: this Indo-Chinese–South Indian fried chicken dish has taken over restaurant menus, roadside stalls, and our hearts. With that fiery red coating, crispy texture, and addictive masala kick, Chicken 65 is not just a dish — it’s a craving!

And guess what? You don’t need to visit a hotel or rely on takeout. Today, we’re diving into a home-style Chicken 65 recipe that’s crispy, juicy, and full of flavor — minus the artificial red dye or MSG.

🕒 Prep Time, Cook Time & Total Effort

Step	Duration
Prep & Marination	15 mins (plus 1 hour rest)
Frying	15–20 mins
Final Toss	5 mins
Total Time	~40–45 mins (excluding marination)

🛒 Ingredients You’ll Need

For the Marinade:

500g boneless chicken (thighs preferred, cut into small chunks)
2 tbsp thick curd or Greek yogurt
1½ tbsp ginger-garlic paste
1 tsp Kashmiri red chili powder (for color & mild heat)
1 tsp red chili powder (for actual heat)
½ tsp turmeric powder
1 tbsp lemon juice
1 egg (helps bind and tenderize)
Salt to taste
2 tbsp rice flour (crispy factor)
1½ tbsp cornflour

For Frying:

Oil for deep or shallow frying

For Final Tadka (Tempering):

1 tsp oil
1 sprig curry leaves
2–3 slit green chilies
1 tsp chopped garlic (optional)
½ tsp black pepper
A pinch of garam masala or chaat masala (optional for garnish)

🔄 Ingredient Alternatives (For Customization or Diet Goals)

Ingredient	Alternative Option	Why Swap?
Chicken thighs	Chicken breast	Leaner but less juicy
Rice flour	Semolina (suji) or besan	Texture variation
Cornflour	Arrowroot powder	Gluten-free binding
Egg	1 tbsp thick yogurt	Eggless option
Curd	Vegan yogurt or almond curd	For dairy-free marination
Red chili powder	Smoked paprika	Lower heat, same color

🍽️ Pro Tips Before You Cook

Double Fry for Extra Crunch: Fry once at medium heat, rest, then refry for a crispier bite. That’s the restaurant secret.
Air Fryer Friendly? Yep! Preheat at 200°C, brush with oil, and cook for 14–16 mins, flipping halfway.
No MSG Needed: With a punchy marinade, natural umami from yogurt, and the final toss in spices — you won’t miss it.
Avoid Overcrowding: Fry in batches. Crowding drops the oil temp and makes it soggy.
Color Without Dye: Kashmiri chili powder or beetroot powder gives vibrant color without synthetic food coloring.

🔥 Let’s Make Chicken 65 – Step-by-Step Recipe

✅ Step 1: Marinate Like a Pro

In a bowl, mix curd, ginger-garlic paste, red chili powders, turmeric, lemon juice, salt, rice flour, cornflour, and egg. Toss in the chicken and coat well.
💡 Rest it for 1 hour minimum (or overnight in the fridge) for flavor to seep deep.

✅ Step 2: Fry It Right

Heat oil in a kadhai or deep pan. Once hot (test with a small batter drop), fry chicken in batches on medium-high heat till golden and crisp.
Let it rest on a paper towel.

✅ Step 3: That Final Toss (Magic Touch!)

In a separate pan, add a tsp of oil. Add curry leaves, green chilies, optional garlic, and toss the fried chicken in it.
Sprinkle pepper or garam masala before serving for that bold finish.

🍋 Garnish & Serve With:

Sliced onions and lemon wedges
Pudina chutney or garlic mayo
Hot parathas, fried rice, or just on its own as a starter

➡️ Chicken 65: History, Variations, Leftovers, and FAQs

🧠 The Mystery of the “65” – Where Did It Come From?

Despite being one of India’s most popular chicken appetizers, no one really knows why it’s called Chicken 65. But the theories? Oh, they’re spicy too:

Hotel Buhari, Chennai (1965 Theory):
The most widely accepted story credits a legendary hotel in Chennai—Hotel Buhari—for creating this dish in 1965. Boom. Chicken 65.
65 Chilies Used?!
Some wild rumors claim the original recipe had 65 dried red chilies in it. But honestly, unless you’re trying to blow smoke out your ears, this feels like a kitchen myth. 🔥😅
Menu Number 65:
Another take? It was the 65th item on a military mess menu, a spicy fried chicken that soldiers loved. Over time, it just stuck.

Whatever the truth is, we’re just thankful someone decided to deep fry marinated chicken and toss it with curry leaves. Legends deserve applause (and second helpings).

🌀 Chicken 65 Variations You’ve Got to Try

If you thought Chicken 65 stopped at fried chunks, you’re in for a surprise. The dish has evolved into so many forms, it deserves its own food family.

1. Air Fryer Chicken 65 (Guilt-Free Cravings)

Toss marinated chicken in a touch of oil.
Preheat air fryer to 200°C (390°F).
Cook for 14–16 minutes, flipping halfway.
You still get crunch — just without the oil overload.

2. Baked Chicken 65 (Oven-Lovers Unite)

Preheat oven to 220°C.
Place marinated pieces on a tray.
Bake for 25–30 mins, flipping once at the halfway mark.
Broil for an extra minute if you want that golden finish.

3. Gobi 65 (Vegetarian Cousin)

Same marinade, just swap chicken with cauliflower florets.
Parboil before frying for the perfect texture.

4. Tofu or Paneer 65 (Vegan & Veg Options)

Great plant-based alternatives.
Use vegan yogurt and skip the egg.

5. Keto Chicken 65

Ditch the cornflour and rice flour.
Use almond flour or psyllium husk for a crunchy low-carb crust.

🥡 Leftover Chicken 65? Don’t Waste a Bite!

If you’ve got extra (miracle!), here’s how to make it taste brand new:

Leftover Idea	What to Do
Chicken 65 Fried Rice	Sauté onions, garlic, chilies. Toss in cooked rice, soya sauce, and Chicken 65 bits.
Chicken 65 Wraps	Warm a paratha or tortilla, add mayo, lettuce, onions, and Chicken 65. Wrap and roll!
Biryani Fusion	Layer it into a mildly spiced biryani. Add fried onions and dum it for 10 mins.
Tandoori Pizza Topping	Spread naan with tomato sauce + cheese. Top with Chicken 65 and bake.
Tandoori Salad	Toss with roasted veggies, lettuce, and mint-lime yogurt dressing.

Zero waste. Maximum flavor. ✅

💬 FAQs: Let’s Answer Your Burning (Sometimes Literal) Questions

Q1: Why does my Chicken 65 turn soggy after frying?

Likely cause: Oil was not hot enough or you overcrowded the pan.
✅ Fry in small batches and drain on a wire rack or tissue.

Q2: Can I skip the egg in the marinade?

Yes. Just add an extra spoon of yogurt or a touch of cornstarch to bind the masala.

Q3: What oil is best for frying Chicken 65?

Neutral oils like sunflower, rice bran, or canola. Avoid strong ones like mustard or coconut unless you're going for regional fusion.

Q4: My yogurt curdled while frying. Help!

Always use thick curd or Greek yogurt. If using homemade dahi, strain it first. Also, room-temp chicken helps prevent sudden curdling shocks.

Q5: Can I make Chicken 65 ahead of time?

Yes! Fry once, cool it completely, and store in an airtight box in the fridge. Just re-fry or air fry before serving for that crispy magic.

🧄 Final Thoughts: A Dish That Deserves a Spot in Every Kitchen

Chicken 65 isn’t just food — it’s a vibe, a starter that becomes the main, and a crowd-pleaser that breaks language and regional barriers.

Whether you make it old-school with deep frying or take the air fryer route, what matters is the flavor: bold, spicy, tangy, and totally addictive.

So next time you're hosting friends, craving something indulgent, or just in the mood to play kitchen scientist, give Chicken 65 a shot.

You won’t just impress — you’ll convert people into lifelong fans.

📜 A Quick Glance Back: A Short History of Chicken 65

Born (probably) in 1965 in Chennai’s Hotel Buhari, Chicken 65 has since gone through fusion spins, health upgrades, and street-food elevation. Originally designed as a simple bar snack, it’s now seen in weddings, food trucks, fine dining menus, and Instagram reels across the world.

From military mess halls to modern kitchens, this dish continues to evolve without losing its fiery soul.