Name: chicken 65 - spicy & crispy #ChickenRecipes #FEM5K
Total time: 15 min
Yield: 5
Cuisine: South Indian

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This restaurant style Chicken 65 will remind you of your favourite thela or Andhra mess! Cubes of crispy fried chicken packed with robust south Indian flavours. See my tips on how to make the marinade, how to get that extra crispy outer layer, etc!

How to make chicken 65 - spicy & crispy

#ChickenRecipes
#FEM5K

jayeeta karmakar

South Indian

Chicken thighs

Curd

Kashmiri red chilli powder

Coriander powder

jeera powder

Salt

Curry leaves

Rice flour

Corn flour

Garlic

Chillies

Red chilli powder

Combine all the ingredients for chicken marinade except rice flour and corn flour. Cover and marinade for at least an hour or overnight if possible.

a heavy bottomed vessel or kadai, heat enough oil on a medium flame for deep frying.

Remove the chicken from the refrigerator 10 minutes prior to frying and add rice flour and corn flour. Mix well to combine.

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.

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.

Add red chilli powder and saute. Add fried chicken and stir fry on high flame for 1 minute. Remove from the pan and serve hot.

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