Chicken 65 Recipe

Last Updated On: Nov 26, 2024 by Sharmilee J

Chicken 65 is a popular starter at restaurants now you can make it easily at home by following this recipe. Chicken 65 can be served as an appetizer or as a side dish for rice meal or biryani. Learn to make Chicken 65 with step by step pictures.

I’ve always wondered how chicken 65 in restaurants alone turn very soft and juicy. I didn’t give a serious thought until the little one started tasting and liking chicken. Now that she likes it, I am making it often and found the trick to get juicy chicken 65.

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About Chicken 65
Chicken 65 Ingredients
How to make Chicken 65 Step by Step
Expert Tips
Serving and Storage
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About Chicken 65

Chicken 65 is a popular starter or appetizer made by marinating chicken with flour, spices, herbs and then deep frying it until golden brown. Make your chicken 65 just like in restaurants, I am sure you will love this recipe.

This chicken 65 recipe is a keeper as I have been making it for years now and also it is one of family’s absolute favorite. It can be served as a side dish for biryani or rice. Marinating for a long time is the key for best chicken 65.

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Chicken 65 Ingredients

Chicken – You can use small bite sized pieces for chicken 65.
Flour – Rice flour and corn flour is added for a binding base for this dish, also corn flour adds crisp texture to chicken 65.
Ginger garlic paste – Ginger garlic paste is added for flavor and aroma.
Spice powders – Turmeric powder, kashmiri chili powder and garam masala powders are added.
Eggs – Eggs as a soft texture and also makes the coating stay intact.
Curd / Yogurt – Curd or yogurt makes the cauliflower stay moist and gives flavor.
Lemon juice – Lemon juice is added for balance.
Cooking Soda – Cooking soda gives a crunchy texture and also avoids chicken 65 from becoming hard.
Oil – Any flavorless oil is best for deep frying. I often use refined oil.

How to make Chicken 65 Step by Step

1.Mix all the ingredients listed under ‘For the marinade’ and mix well.

2.Allow it to rest for 2 hours at least – the more resting time the softer the chicken 65 will be. Then heat oil in a kadai deep fry curry leaves and green chilies till crisp and set aside. Then add the chicken pieces in batches and fry well.

3.Deep fry them until crisp and till it turns golden brown. Garnish with fried curry leaves and green chilies.

Serve with raw onion slices and lemon wedges as a starter.

Expert Tips

The time for marinade is very important to get juicy soft chicken 65. Marinate for at least 2 hours minimum.
Do not over fry as it would turn hard and rubbery.
You can also include small chopped pieces of ginger and garlic with the tempering ingredients.
You can also skip the yellow yolk of the egg and just add only the white part.
Choose tender chicken thigh part and cut them into small bite sized pieces.

Serving and Storage

Serve chicken 65 as a starter or appetizer. You can serve it as a side dish for pulao or fried rice too. Goes well with onion rings and lemon wedges. Sprinkle a pinch of chat masala powder while serving.

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