Why is it called Chicken 65?
There are a few stories, and none are officially crowned. Some say it was item number 65 on a menu, others say it references a year, a spice count, or even a military unit. What matters at the table is this: it is spicy, tangy, crispy fried chicken with South Indian flair.
Is Chicken 65 very spicy?
It can be. For a medium heat level, use the recipe as written and remove the seeds from the green chiles. For mild, cut the chili powder back and skip the extra chiles in the tempering. For spicy, add a pinch of cayenne and keep the chiles seeded.
What can I substitute for curry leaves?
Curry leaves are hard to fully replace because they are their own thing. If you cannot find them, you can skip them and finish with extra cilantro and a squeeze of lemon. The dish will still be delicious, just less classic.
Can I bake or air fry instead of deep frying?
Yes. You will get a different crunch, but still a great result. Air fry at 400°F for 10 to 14 minutes, shaking halfway, after lightly oiling the coated chicken, and cook until it reaches 165°F inside. Bake at 425°F for 18 to 22 minutes, flipping once, and spray or drizzle with oil for browning, again cooking to 165°F internal temperature.
Why isn’t mine bright red like the restaurant?
Many restaurant versions use red food color. This one does not, so the color will be more naturally orange-red depending on your chili powder and how deep you fry it.
What do I serve with Chicken 65?
Try lemon rice, plain basmati, parathas, naan, or even a simple cucumber yogurt salad. It is also fantastic in a wrap with onions, cilantro, and a little yogurt sauce.
