Crispy-Fried Restaurant-Style Chicken 65, rendered crispy through frying, features chicken pieces steeped in a delectable blend of rice flour, an array of tantalizing spices, and seasonings, before being immersed in sizzling oil for a delectable outcome.
WHAT IS CHICKEN 65?
Crispy-Fried Restaurant-Style Chicken 65, a dry, deep-fried chicken dish originating from the culinary traditions of South India and Pakistan, features a unique Pakistani twist that distinguishes it from other versions. This Pakistani/Indian dinner recipe offers a mild yet flavorful spice profile, making it both distinctive and accessible with its simple ingredient list.
In this restaurant-style chicken 65 preparation, the chicken is skillfully fried in oil, accompanied by fragrant curry leaves and green peppers, offering a delightful Pakistani appetizer recipe that complements a range of prominent Pakistani/Indian recipes, such as Chicken Biryani.
WHY IS IT CALLED CHICKEN 65?
In 1965, a mystery surrounds the preparation of this chicken dish, with two possible explanations: either the chicken was cut into 65 pieces or marinated for 65 days. The second idea seems unlikely because the chicken would probably spoil after such a long time. So, most people believe the first theory — that the dish originally had exactly 65 pieces of chicken.
WHAT KIND OF MEAT TO USE IN CHICKEN 65?
The recipe necessitates boneless chicken, and I opted for chicken breast; however, chicken thighs can seamlessly serve as a substitute. It's important to note that chicken quarters or whole chicken are not recommended for this particular recipe.
STEPS IN CHICKEN 65
- Marinate the chicken.
- Let the marinate set.
- Fry the marinated chicken pieces.
INGREIDNETS
This recipe doesn't have lot of ingredients. It has a fair amount but not much. Before we dive into Ingredients I would like to say this isn't a spicy chicken recipe, it is mild when it comes to how spicy it is.
- Chicken- This recipe necessitates boneless chicken, and I opted for chicken breast; however, chicken thighs can seamlessly serve as a substitute. It's important to note that chicken quarters or whole chicken are not recommended for this particular recipe.
- Rice flour- This specific flour exhibits a neutral flavor and lacks any discernible aroma, rendering it the perfect selection for this marinated chicken dish. I've sampled chicken 65 prepared with various flours such as gram flour (besan), all-purpose flour, and even corn flour, but their pronounced aftertastes, which linger in the mouth especially gram flour, have not been to my liking at all.
- Egg- This ingredient is very important. Egg will help bind the marination when you're deep frying the pieces of chicken.
- Ginger garlic paste- I use homemade because nothing beats homemade but you can use store-bought if available.
- Oil- any neutral oil would work fine I personally use olive oil but you can vegetable oil or any other neutral oil that you desire.
- Curry leaves- Always use fresh curry leaves not dried curry leaves.
- Food Color- You can skip that but the red food color will give its authentic bright red color to the recipe.
HOW TO MAKE CHICKEN 65?
Mix all the ingredients in the marination section of the recipe card.
Fry the marinated chicken.
Take out on paper towel.
Add oil heat it up and add garlic, green chilis, and curry leaves.
Add the chicken that you taken out on a paper towel to the fry pan then sauté it.
Enjoy!
TIPS
- Marinate in a small bowl or medium size bowl.
- Don't subtitute rice flour with gram flour (besan).
- Make sure after frying you take on a paper towel to observe the excess oil in the chicken.
- Don't fry on medium-high heat or low heat. Fry on medium flame.
WHAT TO SERVE WITH CHICKEN 65?
- Garlic Chili sauce- I personally like it with this sauce.
- Rice- Cumin rice and Basmati rice are commonly favored by individuals, often hailing from South India.
WHAT TO PAIR WITH CHICKEN 65?
On a casual weeknight, Chicken 65 is a star itself. However, when hosting a Dawat (party) I personally like to pair Mutton Biryani and Achari Keema . Don't forget to make my famous Raita or Green Chutney Raita.
HOW TO STORE IT?
Although its irresistible taste might make you hesitant to freeze it, if you do, it will stay fresh for 1-2 months. When ready to enjoy, simply thaw and reheat it in an air fryer or toaster oven. If you refrigerate it, it will last 2-3 days, and you can reheat it to perfection in a toaster oven or air fryer.
Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.
Let's Make Chicken 65!!!
Crispy-Fried Restaurant-Style Chicken 65
Ingredients
Marinated Ingredients
- 1 lbs chicken breast or chicken thighs
- 4 tbsp ginger garlic paste
- 2 tbsp yogurt
- 1 tbsp olive oil or any neutral oil
- 1 tsp fresh lemon juice
- 1 tsp kosher salt or as needed
- 1 tsp red chili powder
- ½ tsp black pepper
- 1 tsp cumin powder
- ¼ tsp garam masala powder
- ¼ tsp red food coloring
- 2 tbsp curry leaves chopped
Ingredients to add before frying
- 1 egg
- 5 tbsp rice flour
For frying the chicken
- 6 cups olive oil or any neutral oil
Curry leave and green chillies mixture
- ¼ cup olive oil or any neutral oil
- 2 garlic cloves chopped
- 1 green pepper
- 10 fresh curry leaves
- ¼ tsp black pepper
Instructions
Marination
- Add chicken in a bowl along with ginger garlic paste, oil, yogurt, fresh lemon juice, salt, garam masala powder, black pepper, cumin powder, garam masala powder, red food coloring, and chopped curry leaves.
- Cover, mix well, and let it marinate for 2 hours to overnight in refrigerator.
- Take it out of the refrigerator, and add rice flour and egg.
Frying
- Add 6 cups of oil in a wok on medium heat, and let it heat up.
- Now add marinated chicken to the wok, and let it deep fry.
- This process will take 5-7 minutes.
- After it's deep fried take it out with slotted spoon on plate which is lined with a paper towel so it will observe the excess oil left in the chicken.
- Turn off the stove.
Curry leaves and green chili mixture
- In a fry pan, on medium heat, add ¼ cup of oil, and let it heat up.
- Add garlic cloves, green pepper, black pepper, and curry leaves.
- Sauté that for 15 seconds, then add the fried chicken.
- Stir-fry the entire mixture for a duration of 2 minutes constantly stirring.
- Take out on a plate.
- Serve it hot and enjoy!
Leave a comment & rate this recipe