Chicken 65 – Spicy & Crispy
on May 03, 2021, Updated May 28, 2025
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Chicken 65 is spicy, crispy, juicy, and absolutely addictive! This iconic and bold South Indian fried chicken dish is a restaurant-style favorite that you can easily recreate at home!
Who else orders Chicken 65 every single time they spot it on a menu? 🙋♀️ I do for sure. And because I often end up craving this spicy, crispy chicken, I’ve started making it at home now too! Move aside boring fried chicken, this Chicken 65 is the real stuff 🔥
Serve this Chicken 65 with fried rice, hakka noodles, or even curd rice for a meal or have it as a drinking snack with beer – either way, this one’s amazing. It’s up there on my list of lip-smacking restaurant-style chicken starters like Chilli Chicken, Chicken Lollipop, and Chicken Majestic. So let’s make this!
Jump to section: Chicken 65
Chicken 65 Ingredients
For the Chicken Marinade:
- Chicken – Boneless chicken thighs, cut into bite-sized pieces
- Curd – for that signature Chicken 65 tang
- Ginger Garlic Paste – for flavor and aroma
- Spices – Red chili powder, coriander powder, jeera powder, lack pepper
- Salt and sugar – for seasoning and balance
- Curry leaves – for that authentic South Indian style earthy freshness
- Rice flour – for the crispy coating, can sub with all-purpose flour
- Corn flour – for the crispy coating, can sub with all-purpose flour
To Fry:
- Oil for deep frying: any neutral-flavored oil with a high smoke point
For Tempering (Tadka):
- Oil
- Aromatics and spices – Finely chopped garlic and ginger, halved green chillies, Kashmiri red chilli powder, saunf powder (just a little bit) and curry leaves.
Frequently Asked Questions
There are many theories! Some say it was the 65th item on a menu in Chennai, others believe it was first made in 1965. Either way, the name stuck, and so did its lip-smacking taste!
Yes! While frying gives the best crunch, you can air fry at 200°C for 10-12 minutes, or bake at 220°C for 20-25 minutes. Brush or spray oil for extra crispness.
Marinate the chicken in advance and refrigerate for up to 24 hours. The longer the chicken is marinated for, the better the flavor. Fry it fresh before serving for the best texture.
Chilli Chicken is an Indo-Chinese starter made with fried chicken tossed in a sweet and spicy sauce along with bell peppers, while Chicken 65 is a South Indian starter that’s marinated in yogurt and spices before being deep fried and tempered.
Definitely spicy, but also full of strong flavours. The chicken is crunchy on the outside and soft and juicy on the inside. The tangy marinade ensures each bite of chicken is a party in the mouth! Curry leaves add that fresh herby fragrance that I LOVE. You can’t skimp on those!
Your chicken will turn out soggy if the flour coating on the chicken is too thick. You want to coat the pieces evenly and tap off the excess flour. The perfect coating = the perfect crunch.
Richa’s Top Tips
- Use thigh meat for the juiciest Chicken 65 — it stays moist inside and crispy outside.
- Double fry the chicken if you want extra crispiness: first on medium heat, then again quickly on high heat before serving.
- The flour and cornflour coating should be done just before frying to get that crispy layer
- Don’t overcrowd the pan when frying — this drops the oil temperature and makes the coating soggy.
- It’s always good to use a heavy-bottomed kadai to fry the chicken pieces so they don’t get burnt.
Serving Ideas
- Serve as a starter with lemon wedges, raw onions, and green chutney!
- Turn it into a meal: pair with fried rice, hakka noodles, or even curd rice.
- Use leftovers in a wrap or roll with onions and mint chutney.
- Add to a dosa for a South Indian twist!
Storage Tips
- Eat this chicken 65 is fresh and hot for the best flavor and texture!
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Reheat in an air fryer or oven to regain some crispness — avoid microwaving.
Chicken 65 is everything you love about fried chicken – crisp, spicy, and totally flavor-packed – with a South Indian twist you won’t forget. Once you try this homemade version, there’s no going back to takeout!
Give this recipe a try and be sure to tag me on Instagram @my_foodstory — I’d love to see your recreations! 🔥
Watch How To Make Chicken 65 Recipe Video
Chicken 65 – Crispy and Spicy
Ingredients
Marinating chicken and frying:
- 500 Grams Chicken Thighs, boneless, skinless, cut into approx 1/2 inch small cubes
- ¼ Cup Curd
- 1 Tablespoon Ginger Garlic Paste
- ¼ Teaspoon Turmeric Powder
- 2/3 Tablespoon Kashmiri Red Chilli Powder, refer to Note 1
- 1 Teaspoon Coriander Powder
- ½ teaspoon Jeera Powder
- 1 Teaspoon Sugar
- 1 1/4 Teaspoon Salt
- 2 Sprigs Curry Leaves, chopped
- 2 2/3 Tablespoons Rice Flour, refer to Note 2
- 3 2/3 Tablespoons Corn Flour, refer to Note 2
- Oil, for frying, refer to Note 3
Chicken 65 Fry
- 1 Tablespoon Oil
- 1 Tablespoon Garlic, finely chopped
- 1 Tablespoon Ginger, finely chopped
- 5 Green Chillies, halved
- 1 Teaspoon Kashmiri Red Chilli Powder
- 1/2 teaspoon saunf powder
- 2 Sprigs Curry Leaves
Instructions
Chicken Marinade
- Combine all the ingredients except rice flour, corn flour, and oil. Cover and marinade for at least an hour or overnight if possible.500 Grams Chicken Thighs, ¼ Cup Curd, 1 Tablespoon Ginger Garlic Paste, ¼ Teaspoon Turmeric Powder, 2/3 Tablespoon Kashmiri Red Chilli Powder, 1 Teaspoon Coriander Powder, ½ teaspoon Jeera Powder, 1 Teaspoon Sugar, 1 1/4 Teaspoon Salt, 2 Sprigs Curry Leaves
- In a heavy bottomed vessel or kadai, heat enough oil on a medium flame for deep frying.Oil
- Remove the chicken from the refrigerator 10 minutes prior to frying and add rice flour and corn flour. Mix well to combine.2 2/3 Tablespoons Rice Flour, 3 2/3 Tablespoons Corn Flour
- Carefully drop in the chicken pieces one by one into the hot oil. Deep fry for 2 – 3 minutes or until bright red in colour and crispy. Remove from oil and place on a tissue paper lined plate.
Chicken 65 Fry
- Heat oil in a saucepan and allow it to heat up. Once hot, add garlic, ginger and green chillies and fry lightly over medium flame. Once fragrant, curry leaves and saute for a minute.1 Tablespoon Oil, 1 Tablespoon Garlic, 1 Tablespoon Ginger, 5 Green Chillies, 2 Sprigs Curry Leaves
- Add Kashmiri red chilli powder, saunf powder and saute. Add fried chicken and stir fry on high flame for 1 minute. Remove from the pan and serve hot.1 Teaspoon Kashmiri Red Chilli Powder, 1/2 teaspoon saunf powder
Video
Notes
- Use Kashmiri red chilli powder to get the bright red colour on the chicken. If necessary, you can also add 1-2 drops of natural red food colour.
- Corn flour and rice flour make the fried chicken crispy. If necessary, either can be substituted with all purpose flour.
- The oil must be at temperature of 170C – 180C for frying.
Nutrition
This article was researched and written by Navya Khetarpal.
Hi. Instead of the frying can this be done in an air fryer without the flour?
It was nice to go through your post. Thanks for sharing the recipe here. Keep up the good work.
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Hi
I like your recipe
Chicken 65 recipe was superb. But I would prefer shallow fry. First step I followed bit 2nd step next time I shall try. Thanks for sharing.
Such a great and easy recipe! Definitely a family pleaser 😊
Easiest and the best recipe to try for snacks.. amazing flavours just love it…✨🌸
Can I use corn starch instead of corn flour?
Sure!
Turned out very good
Turned out really nice. Thank you.
Thanks Devika!