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Crispy, spicy, and incredibly addictive fried chicken bites bursting with South Indian flavors. This classic Chennai appetizer is perfect for parties or a fiery snack, with a signature tempering of curry leaves and green chilies.
For 4 servings
Marinate the Chicken (Time: 10 mins prep, 30+ mins marination)
Deep Fry the Chicken (Time: 12-15 mins)
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Crispy, spicy, and incredibly addictive fried chicken bites bursting with South Indian flavors. This classic Chennai appetizer is perfect for parties or a fiery snack, with a signature tempering of curry leaves and green chilies.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 399.84 calories per serving with 34.15g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side.
Prepare the Tempering and Toss (Time: 3-4 mins)
Garnish and Serve (Time: 1 min)
Replace chicken with 500g of paneer cubes, large mushrooms, or cauliflower (gobi) florets. The marination and frying process remains the same, though cooking times may be shorter.
For a less oily version, bake or air-fry the chicken. Arrange the marinated chicken in a single layer on a baking sheet or in an air fryer basket. Bake at 400°F (200°C) for 15-20 minutes or air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through. Then, proceed with the tempering step.
To make a semi-dry version, create a sauce in the tempering pan. After sautéing the garlic, chilies, and curry leaves, add a mixture of 2 tbsp yogurt, 1 tsp red chili sauce, and a pinch of red food color (optional). Cook for a minute, then toss in the fried chicken.
Chicken is a high-quality lean protein, crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
This dish provides important minerals like selenium, which supports immune function and thyroid health, and phosphorus, which is vital for strong bones and teeth.
The marinade includes spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties, contributing to overall wellness.
The origin of the name 'Chicken 65' is debated, but popular theories include it being the 65th item on the menu at the famous Buhari Hotel in Chennai, that it was made with 65-day-old chickens, or that it uses 65 different types of chili peppers. The most widely accepted story attributes it to the Buhari Hotel's 1965 menu.
One serving of this Dry Chicken 65 (approximately 163g) contains around 350-400 calories. The exact number can vary based on the amount of oil absorbed during frying and the cut of chicken used.
While delicious, Dry Chicken 65 is a deep-fried dish, making it high in fat and calories. It's best enjoyed in moderation as an occasional treat. The chicken itself is a great source of protein, but the preparation method makes it less suitable for a regular healthy diet. For a healthier option, try the baked or air-fried variation.
Yes, you can make it without egg. The egg acts as a binder for the marinade. You can omit it or replace it by increasing the amount of thick curd by 1-2 tablespoons to ensure the coating sticks well to the chicken.
Lack of crispiness is usually due to three things: 1) The oil temperature was too low, causing the chicken to absorb oil instead of frying quickly. 2) The pan was overcrowded, which also lowers the oil temperature. 3) The marinade was too watery. Ensure you use thick curd and the right ratio of rice flour to cornflour.
Yes, you can do most of the prep in advance. You can marinate the chicken a day ahead. You can also fry the chicken once and store it. Just before serving, heat the oil and double-fry it for 2-3 minutes to make it hot and crispy, then proceed with the final tempering and toss.