Chicken 65 Recipe

Boneless Chicken 65 Recipe

Chicken 65

Boneless Chicken 65 Fry Recipe | Chili Chicken 65 Recipe with detailed notes, tips, stepwise pictures and recipe Video. This Restaurant Style Chicken 65 is a deep fried spicy chicken side dish or an appetizer. Mildly spicy, juicy, tender, crispy these fried chickens are irresistible. Tastes great with Chicken Biryani and this is all time kids favorite.

Chicken 65 

Chicken 65 is deep fried chicken side dish recipe. Usually served along with Chicken Biryani. Often this recipe is made with boneless chicken pieces. Tender Chicken pieces are cut into bite pieces, marinated in spices, corn flour, rice flour and beaten egg. Chicken pieces are deep fried in oil, in medium-low heat until crispy and golden brown. 

Boneless Chicken 65 Recipe

Things to note

Rice flour

Adding rice flour gives crispiness to the fried chicken.

Marination Time

I prefer to use chicken thigh boneless pieces, bite sized. You can refrigerate the marination overnight for the spices to absorb well. In that case, skip adding egg and refrigerate the marination. Add the beaten egg 30 minutes before frying the chicken. Bring to room temperature before frying the chicken.

Cook in medium-low 

Always cook the chicken in medium-low heat. Flip the other side of the chicken pieces and let it cook until crispy and golden brown. Occasionally stir the chicken pieces using a ladle for even cooking.  DO not fry the chicken in high heat, as it will not get fried inside. 

Temper

Temper the fried chicken pieces with garlic, ginger, curry leaves and dry red chili enhances the flavor of the chicken. Do not Cook for more than 2-3 minutes, it tends to make the chicken dry.

You might also like other Chicken Recipes and Biryani Recipes to pair with this Chicken 65.

Chicken 65 Recipe Video

 

 

Lets check out the recipe

Marinate the chicken

Wash the chicken pieces thoroughly. For chicken 65, use boneless chicken thigh pieces preferably. Pat dry the chicken pieces and keep aside.  In a wide bowl add the chicken pieces, bring all the ingredients under ‘ For Marination’ and mix well.


Coat the chicken pieces well, and let it rest for 15-30 minutes. Keep aside.

Chicken 65 Step 2

 

Fry the chicken

In a wide-bottomed pan or a Kadai over medium heat and add oil to deep fry. Once the oil turns hot enough, check by adding a pinch of the marinade. It should quickly raise and that is the right temperature.
Now, add the chicken pieces, do not overcrowd and let it cook on medium-low heat.

Chicken 65 Step 3
Flip the other side of the chicken pieces and let it cook until crispy and golden brown. Occasionally stir the chicken pieces using a ladle for even cooking.  DO not fry the chicken in high heat, as it will not get fried inside. Remove the chicken pieces and drain the fried chicken pieces on a kitchen towel.  Repeat the same for the remaining marinated chicken. Keep aside.

Bring a wide-bottomed pan over medium-low heat and add 1-2 tbsp of oil. Add the minced garlic cloves, dry red chili, and green chili. Furthermore, add curry leaves and quick mix to combine well.

Chicken 65 Step 6

Add the fried chicken pieces to this and mix to combine well. Add the juvenile ginger and switch off the flame. Serve the chicken 65 and Enjoy!

Chicken 65 Fry

Boneless Chicken 65 Recipe | Chicken 65 Recipe | Chicken fry

This Restaurant Style Chicken 65 is a deep fried spicy chicken side dish or an appetizer. Mildly spicy, juicy, tender, crispy these fried chickens are irresistible. Tastes great with Chicken Biryani and this is all time kids favorite.
Prep Time10 mins
Cook Time30 mins
Resting Time15 mins
Course: Appetizer, Snacks
Cuisine: Indian
Keyword: 65 chicken, boneless chicken 65, boneless chicken 65 fry, Chicken 65, Chicken 65 Biryani, chicken 65 fry, Chicken 65 fry recipe, chicken fry recipes, Easy chicken 65 recipe, easy chicken recipes
Author: Jayasudha Sivakumar

Ingredients

To Marinate

  • 250 g Boneless Chicken pieces chicken thigh pieces
  • 1/2 Tbsp Ginger Garlic Paste
  • 1 Tsp Red Chili Powder
  • 1 Tsp Coriander Powder
  • 1/2 Tsp Turmeric powder
  • 2 Tbsp Corn Flour
  • 1 Tbsp Rice Flour
  • Salt
  • 1 Egg beaten well
  • Oil to deep fry

To Temper

  • 1-2 Tbsp Oil
  • 2 Dry Red chili
  • 1 Green Chili
  • 4 Garlic Cloves minced
  • 1" Ginger juvenile
  • Curry Leaves

Instructions

Marinate the chicken

  • Firstly, Take 2 cups of Basmati rice and wash the rice thoroughly. Soak the rice for 30 minutes. Keep aside.
  • Secondly, wash the chicken pieces thoroughly. For chicken 65, use boneless chicken thigh pieces preferably. Pat dry the chicken pieces and keep aside.
  • Bring all the ingredients under ' For Marination' and mix them well. Make sure there are no lumps.
  • Add the chicken pieces to the marinade and mix well.
  • Coat the chicken pieces well, and let it rest for 15-30 minutes. Keep aside.

Fry the chicken

  • In a wide-bottomed pan or a Kadai over medium heat and add oil to deep fry. Once the oil turns hot enough, check by adding a pinch of the marinade. It should quickly raise and that is the right temperature.
  • Now, add the chicken pieces, do not overcrowd and let it cook on medium heat.
  • Flip the other side of the chicken pieces and let it cook until crispy and golden brown. Occasionally stir the chicken pieces using a ladle for evening cooking.
  • DO not fry the chicken in high heat, as it will not get fried inside.
  • Remove the chicken pieces and drain the fried chicken pieces on a kitchen towel.
  • Repeat the same for the remaining marinated chicken. Keep aside.
  • Bring a wide-bottomed pan over medium-low heat and add 1-2 tbsp of oil. Add the minced garlic cloves, dry red chili, and green chili. Furthermore, add curry leaves and quick mix to combine well. Add the fried chicken pieces to this and mix to combine well. Add the juvenile ginger and switch off the flame. Serve the chicken 65 and Enjoy!

Notes

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