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How to make chicken 65
How to make chicken 65
Its Friday woohoo! :-) and the best part is I am sitting in my parents place and typing the post. The scene on the background is Amma making my favorite Sankara Meen Varuval :-) and as my lunch is getting prepared I wanted to share yet another family favorite Chicken 65 with all of you. Since its weekend and if you are wondering what to cook for your family, look no further. I am sure this recipe is worth every get together party or a weekend lunch menu. Chicken 65 as it is called has no specific reasons why it was named so. Although I have read upteen number of stories online on this name and its meaning. But my only conclusion is that whoever created this recipe wanted to give this dish a fancy name and thus named it Chicken 65. Period! Following which there were many other recipes like Gobi 65, Paneer 65 and so on. During my first year of marriage I used to make Chicken 65 for all the guests who came home, I used to pair it with Chicken Biryani / Mutton Biryani. I was pure lazy and used to get a store bought Chicken 65 masala packet marinate the chicken with the spices overnight and deep fry them the next day before serving the feast. That store bought masala packet worked like a charm, I didnt have to do any bit of work. Over the years I have grown from the store bought masalas to the full homemade masalas. I love it fresh and dont even store them, if you know what I mean. i think I have talked enough lets move on to the recipe. Please follow the notes before trying out this fool-proof recipe.

Chicken 65
Chicken 65

Restaurant Style Chicken 65
Restaurant Style Chicken 65

Crispy Chicken fry recipe
Crispy Chicken fry recipe

Recipe Source - Own

Serves - 5-6 
Prep time - 5 mins
Marination - 1 hr - overnight
Cook time - 10 mins
Serving suggestion - As a starter along with lemon wedges.


Chicken Tight (with bones) - 500 gms/ 1/2 kg

Oil - to deep fry
Curry leaves - 2 springs (20 leaves)

To Marinate

Red chilli powder - 1 tsp
Coriander powder - 2 tsp
Kashmiri red chilli powder - 3 tsp (gives colour)
Garam masala powder - 1 tsp
Pepper powder - 1/2 tsp
Curry leaves - 20 leaves finely chopped
Cornflour - 1 tbsp
All purpose flour/ maida - 1 tbsp
Vinegar - 1/2 tbsp (recommended)
Salt- 1 tsp


1. Wash chicken in running water 3-4 times. Transfer to a colander to drip away all excess water, let it rest for 10 mins. 
2. In a bowl combine all the ingredients given under to marinate and mix well add the chicken pieces and mix well so that the chicken is well coated with all the spices. 
3. Cover and place in a refrigerator overnight/ for minimum 1 hour. 
4. 30 minutes before frying take the chicken marination out and let it come to room temperature.
5. In a wok/ kadai heat oil. First add the curry leaves and once it splutters, remove with a slotted spoon from the hot oil. This enhances the flavor of the oil. Do not skip this step.
6. Now start adding the chicken pieces in medium heat oil and fry for 2 minutes each side until well cooked. Using a slotted spoon remove the chicken pieces and drain in a kitchen towel.
7. Once the oil drains, serve hot along with onion rings and lemon wedges. 

Spicy Chicken Fry
Spicy Chicken Fry
Cooks Wisdom

Tip 1

1. Make sure oil is in medium heat and not too hot, else the chicken will not cook well.

Tip 2

2. Make sure you add chopped curry leaves in the marinate they give excellent flavor. The vinegar used in the marinate gives an amazing flavor to the finished dish, if you are not comfortable using vinegar replace with lemon juice but I highly recommend using vinegar.

Tip 3

3. Frying curry leaves first in oil flavors the oil so well, this tip is a keeper.

Tip 4

4. Marination helps to tenderize the chicken and make it soft. I also have used chicken thigh the pieces are in general soft and succulent.

Tip 5

5. For a less spicy version just add only pepper and curry leaves and skip the other spices. 



  1. Wow looks colourful n mouth watering recipe.

  2. Crispy chicken 65 recipe,makes me drool...

  3. love it...pass on some pieces here Priya

  4. crispy chicken with tangy lime and crunchy onion... i want them now!!. love your coral nail paint too dear ;)

  5. uff... tempting tempting...

  6. I can finish that plate of crispy chicken fries..soo tempting.

    1. Hi Priya!
      So no gingergarlic paste in the marinade?

    2. Hi Sana,

      Thanks for writing to me I had missed out on the ginger garlic paste in the recipe notes, please include it around 2 tsp of paste should do.


  7. hi priya , I made this recipe and I want to say it's awesome. but I use rice flour instead of corn flour, thanks to you I made it again and again and it is very delicious recipe. please send more secipe.


Thank you for visiting, I hope you enjoyed my recipes :-) In case you have tried any of the recipes featured here, do let me know in the comment section. For any other queries email me - cooklikepriya(at)

Priya Ranjit

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