If you love spicy fried chicken, then Chicken 65 is going to be your new obsession. This fiery, deep-fried delicacy hails from South India and has captured hearts (and taste buds) across the globe. With its crispy texture, vibrant red color, and tangy-spicy flavor, Chicken 65 is more than just a snack—it’s a culinary experience. Whether served as a starter, a side dish, or even stuffed in a wrap, it brings instant excitement to any Meal.
In this detailed guide, we’ll explore the origins, variations, and a tried-and-tested recipe so you can make restaurant-style Chicken 65 right at home.
The Story Behind Chicken 65
Chicken 65 is believed to have originated in Chennai, Tamil Nadu, at the famous Buhari Hotel in 1965—hence the number in the name. There are several fascinating theories behind the “65.” Some say it referred to the year of its creation, while others claim it was item number 65 on the menu. A few food historians even suggest that the original recipe called for 65 dried red chilies, giving the dish its fiery flavor and vibrant red hue. No matter which story you believe, the name has become iconic, and Chicken 65 remains one of India’s most loved and talked-about snacks.
- It was item number 65 on the menu.
- It used 65 dried red chilies in the recipe.
- It was introduced in 1965.
Whichever story you choose to believe, the fact remains that Chicken 65 is a beloved Indian street food that combines bold flavors with a crunchy bite.
Ingredients for Chicken 65
Chicken 65 – Ingredients Chart
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless chicken cubes | 500 g | Preferably thigh meat |
| Ginger-garlic paste | 2 tsp | Freshly ground for best flavor |
| Red chili powder | 2 tsp | Adjust to taste |
| Turmeric powder | 1/4 tsp | For color and aroma |
| Coriander powder | 1 tsp | Optional for depth |
| Garam masala | 1 tsp | Adds warmth |
| Lemon juice | 1 tbsp | For tanginess |
| Cornflour | 2 tbsp | For crispiness |
| Rice flour | 2 tbsp | Adds light crunch |
| Egg | 1 | Helps binding |
| Salt | To taste | Essential for balance |
| Curry leaves | A handful | Fried for garnish |
| Green chilies | 3–4 slit | Fried for extra spice |
How to Make Chicken 65 – Step-by-Step
1. Marinate the Chicken
- Wash and pat dry the chicken pieces.
- In a large bowl, add ginger-garlic paste, chili powder, turmeric, coriander powder, garam masala, lemon juice, salt, cornflour, rice flour, and the egg.
- Mix well so each piece is coated evenly.
- Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
2. Fry to Perfection
- Heat oil in a deep frying pan on medium-high heat.
- Drop the marinated chicken pieces gently into the oil.
- Fry in batches for about 5–6 minutes or until golden brown and cooked through.
- Drain on paper towels to remove excess oil.
3. Temper with Curry Leaves
- In a separate small pan, heat 1 tsp oil.
- Add curry leaves and slit green chilies; fry for 30 seconds until aromatic.
- Toss these over the fried chicken for that signature Chicken 65 touch.
Tips for the Perfect Chicken 65
- Choose the Right Cut: Boneless thigh meat retains more juiciness than breast meat.
- Double Fry Method: For extra crispiness, fry the chicken twice—first at medium heat, then a quick second fry at high heat.
- Marination Time: Longer marination means deeper flavors. If possible, marinate overnight in the refrigerator.
- Color Caution: Traditional Chicken 65 gets its red color from chili powder, not artificial food coloring. Use Kashmiri chili powder for a bright but mild heat.
- Serving Suggestion: Serve hot with lemon wedges and onion rings for a true street-food feel.
Variations of Chicken 65
While the original recipe is deep-fried, there are many creative variations to try:
- Grilled Chicken 65: Perfect for those who want a healthier version without deep frying.
- Air-Fryer Chicken 65: Crisp without excess oil—ideal for guilt-free indulgence.
- Chicken 65 Biryani: A flavor-packed twist where Chicken 65 pieces are layered with fragrant rice.
- Paneer 65 or Cauliflower 65: A vegetarian alternative that’s equally delicious.
Nutritional Information (per serving – approx.)
- Calories: 280 kcal
- Protein: 24 g
- Fat: 14 g
- Carbohydrates: 12 g
Serving Ideas
- As a starter with mint chutney or mayonnaise.
- Wrapped in paratha with salad for a quick roll.
- As a topping on pulao or fried rice.
- Mixed into noodles for a fusion treat.
FAQs
Q1: Why is it called Chicken 65?
A: The most popular belief is that it was first served in 1965 at Buhari Hotel, Chennai.
Q2: Can I make Chicken 65 without deep frying?
A: Yes, you can bake, grill, or air-fry for a healthier alternative.
Q3: What makes Chicken 65 red in color?
A: The natural red comes from Kashmiri chili powder; avoid artificial colors for a healthier dish.
Conclusion
Chicken 65 is more than just a recipe—it’s a celebration of spice, crunch, and aroma. Its origins are wrapped in culinary folklore, but its appeal is timeless. Whether you’re making it for a party snack, a family dinner, or simply to satisfy a craving, Chicken 65 promises to deliver a burst of flavor in every bite. Try this recipe once, and it might just become your signature dish.