• Preethi C.Vijay

Chicken 65 Restaurant style

Chicken 65!!!! The name is enough. Am not gonna talk about the history of it or how it got its name, but then i should definitely adore this deep fried, South Indian style chicken fry for its simplicity and for still with holding the crown as the best starter anyone would go for without further discussion in a restaurant or in a party.



There are many chicken 65 variations available on the internet. A recipe where the chicken pieces are deep fried and then cooked on a yogurt sauce, another variation where the chicken is deep fried and cooked on a tomato base sauce. Chicken 65 to me a deep fried chicken which stays crispy even after an hour, with marination seeped in, resulting in juicy succulent chicken. There is no sauce as such to coat the chicken. Its an easy recipe provided you have time for marination.


Ingredients


For Marination

Chicken 250 gm

Ginger garlic paste 2 teaspoon

Lemon juice 1 teaspoon

Hung Curd 2 tablespoon

Kashmiri red chilli powder 2 teaspoon

Red chilli powder 1 teaspoon

Pepper powder 1/2 teaspoon

Garam Masala 1 teaspoon

Coriander leaves chopped 1 teaspoon

Egg white from one egg

Salt as needed


For deep frying

Oil as needed

Corn flour 2 teaspoon

Rice flour 2 teaspoon

All purpose flour 1 teaspoon

Baking soda a pinch

Curry leaves 2 sprigs


How to Start


Clean the chicken and marinate with ingredients mention under "For marination". Massage the chicken well, or if possible poke holes with a fork so that all masala seeps inside. Refrigerate for atleast 2 hours or preferably overnight.


Take the chicken out of the refrigerator 30 minutes before deep frying. After 30 minutes massage the chicken well again and add all the flours, baking soda mentioned above. Check for salt and add if needed.


Heat the oil for deep frying in a kadai. Once the oil is hot enough add 2 sprigs of curry leaves and drain it once the curry leaves turns out crisp. Set this aside. Now the oil is flavored with curry leaves.




Into the hot oil, add chicken pieces in batches depending upon the size of the kadai. Keep the flame in medium high and cook until the chicken is 90 percent cooked. Drain it and add the next batch. Repeat the process.


Now add all the 90 percent cooked chicken in batches again into the hot oil and fry until crisp. Double frying helps in keeping the chicken crisp for a longer period of time.


Drain the excess oil. Serve hot with deep fried curry leaves on top.