Recipe

Chicken 65

Crispy, spicy South Indian style chicken bites with a tangy yogurt marinade and a quick chili-garlic finish.

By Matt Campbell

•

4.8

A single plate of crispy Chicken 65 garnished with curry leaves and sliced green chiles, served with lemon wedges on a simple dinner table

Chicken 65 is the kind of snacky, crunchy, loud-flavored chicken that makes everyone hover near the stove and pretend they are “just checking on it.” It is spicy, tangy, and ridiculously crisp, with little frilly edges that basically exist to hold onto more flavor.

This version keeps ingredients approachable: a yogurt marinade for tenderness, a cornstarch-flour coating for crunch, and a quick chili-garlic tempering at the end that smells like you should have invited more people over. You can deep fry for peak crunch, or use the air fryer or oven when you want less drama.

A set of measured ingredients for Chicken 65 including yogurt, spices, curry leaves, green chiles, cornstarch, flour, egg, and lemon on a tidy kitchen counter

Why It Works

Tender inside, crisp outside: Yogurt + lemon in the marinade keeps the chicken juicy while the starch-heavy coating fries up shatteringly crisp.
Big flavor without rare ingredients: Kashmiri chili for color, a touch of garam masala for warmth, and an optional pinch of MSG for that restaurant snap.
The finishing toss is the secret: Frying curry leaves, chiles, and garlic in hot oil wakes the whole dish up and makes it taste like it came from your favorite spot.
Flexible heat level: You control the spice by choosing your chili powder and the number of green chiles.

Pairs Well With

Storage Tips

Fridge: Store leftovers in an airtight container for up to 3 days. Keep any extra tempering (fried curry leaves, chiles, garlic) with the chicken for best flavor.

Freezer: Freeze fully cooked Chicken 65 for up to 2 months. Freeze on a parchment-lined tray until firm, then transfer to a freezer bag.

Reheat for crispness:

Air fryer: 375°F for 5 to 8 minutes, shaking halfway.
Oven: 425°F for 10 to 14 minutes on a wire rack over a sheet pan.
Skillet: Medium heat with a tiny splash of oil, 3 to 5 minutes, tossing often.

Avoid the microwave if you want crunch. It will still taste good, but the crisp edges will turn soft.

Common Questions

What does Chicken 65 taste like?

Spicy, tangy, and savory, with crisp fried edges and a punchy finish from curry leaves, garlic, and green chiles. If you have had it at restaurants, that final toss is usually why it tastes so aromatic.

Why is it called Chicken 65?

There are a few origin stories floating around, and none are universally agreed on. Two common theories are that it was introduced in 1965 at Hotel Buhari in Chennai, or that it was a menu item numbered 65. Think of the name as part mystery, part legend. What matters for your plate is that it is now a classic South Indian style fried chicken dish known for bold spice, bright acidity, and curry leaf aroma.

Can I make Chicken 65 without eggs?

Yes. The egg helps the coating cling, but you can swap it with 2 to 3 tablespoons thick yogurt. If you use buttermilk (thinner), skip any added water and increase cornstarch by 1 to 2 tablespoons to keep the batter clingy.

Is Chicken 65 very spicy?

It can be. For a milder version, use Kashmiri chili powder (more color, gentler heat) and use 1 green chile in the tempering. Serve with yogurt or raita on the side.

Can I use chicken breast?

Yes, but thighs stay juicier. If you use breast, cut it into slightly larger pieces and do not overcook. Pull pieces as soon as they hit 165°F internally.

How do I keep it crispy after frying?

Drain on a wire rack, not paper towels. Fry in batches so the oil temperature stays steady, and let the oil return to 350°F between batches. Toss with the tempering right before serving, not 20 minutes early.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowl
Measuring spoons
Knife and cutting board
Heavy-bottomed pot or deep skillet for frying
Spider strainer or slotted spoon
Wire rack set over a sheet pan
Instant-read thermometer (helpful, not required)
Small skillet for the tempering

I love recipes like Chicken 65 because they feel a little chaotic in the best way. You marinate, you fry, you do that quick hot-oil toss at the end, and suddenly your kitchen smells like you meant to host a party. The first time I made it at home, I kept “testing” pieces for seasoning until I realized I had basically eaten a full serving standing at the counter. No regrets. It is crunchy, bold, and forgiving, which is pretty much my favorite combo.

Chicken 65

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes (plus optional marinating)

Servings 4

Ingredients

Chicken and Marinade

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 cup plain yogurt (whole milk or 2%)
1 tablespoon lemon juice
1 tablespoon ginger-garlic paste
1 1/2 teaspoons Kashmiri red chili powder (or mild chili powder for less heat)
1/2 teaspoon turmeric
1 teaspoon garam masala
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon sugar (optional, helps balance heat)
1/2 teaspoon MSG (optional, restaurant-style savoriness)

Coating

1/2 cup cornstarch
1/4 cup all-purpose flour
1 large egg, beaten
1 to 3 tablespoons water, as needed

For Frying

Neutral oil (canola, peanut, or avocado), enough for 1 1/2 to 2 inches depth

Chili-Garlic Curry Leaf Toss (Tempering)

2 tablespoons neutral oil
10 to 15 fresh curry leaves (dry well)
2 to 3 green chiles, slit
4 garlic cloves, thinly sliced
1/2 teaspoon Kashmiri red chili powder
1 tablespoon lemon juice
Pinch of salt, to taste

Bowls of yogurt, ginger garlic paste, red chili powder, cornstarch, flour, eggs, curry leaves, green chiles, and lemon arranged on a kitchen counter ready for cooking

Instructions

Marinate the chicken. In a bowl, mix yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, garam masala, salt, pepper, and sugar (and MSG if using). Add chicken and toss until every piece is coated. Marinate 20 minutes at room temperature, or cover and refrigerate 2 to 12 hours for deeper flavor. If your kitchen runs warm, keep it in the fridge and just pull it out while you heat the oil.
Make the coating. In a bowl, whisk cornstarch and flour. Add the beaten egg and whisk right away (it will look clumpy for a second, then smooth out). Add water 1 tablespoon at a time until you have a thick, clingy batter. It should coat the chicken like a light paste, not drip like pancake batter.
Coat the chicken. Add marinated chicken to the batter and toss well. Let it sit 5 minutes so the coating hydrates a bit. That is how you get those crisp, craggy edges.
Heat the oil. In a deep skillet or pot, heat oil to 350°F. If you do not have a thermometer, test with a tiny drop of batter. It should sizzle immediately and float.
Fry in batches. Carefully add chicken pieces, shaking off excess batter to avoid oil splatter and a gummy crust. Do not crowd the pan. Fry 4 to 6 minutes, turning occasionally, until deep golden and cooked through (165°F). Transfer to a wire rack to stay crisp. Let the oil climb back to 350°F before starting the next batch.
Make the tempering. In a small skillet over medium heat, add 2 tablespoons oil. Add curry leaves (stand back a little, they can crackle), then green chiles, then sliced garlic. Stir until garlic is pale golden and fragrant, 30 to 60 seconds. Turn off the heat, then stir in chili powder, lemon juice, and a pinch of salt to prevent the chili powder from scorching.
Toss and serve. Add fried chicken to a large bowl, pour the tempering over, and toss quickly. Serve hot with lemon wedges and something cooling like yogurt or raita. It is also great with sliced onions, naan, or a simple rice plate.

Air Fryer Option

Spray the air fryer basket with oil. Arrange chicken in a single layer. Air fry at 400°F for 10 to 14 minutes, flipping halfway and spraying lightly with oil for better browning. Cook until the chicken reaches 165°F (timing can vary by air fryer and piece size). Finish with the same tempering toss.

Oven Option

Place coated chicken on a wire rack over a sheet pan and spray generously with oil. Bake at 450°F for 18 to 22 minutes, flipping halfway. Cook until the chicken reaches 165°F. Broil 1 to 2 minutes at the end for extra crisp edges, then toss with the tempering.

A plate of crispy Chicken 65 garnished with curry leaves and green chiles, served with a small bowl of yogurt sauce on the side

Nutrition information is estimated.

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Chicken 65

Why It Works

Pairs Well With

Recommended

Bang Bang Chicken

Crispy Chicken Schnitzel

Southern Fried Chicken

Oven Fried Chicken

Storage Tips

Common Questions

What does Chicken 65 taste like?

Why is it called Chicken 65?

Can I make Chicken 65 without eggs?

Is Chicken 65 very spicy?

Can I use chicken breast?

How do I keep it crispy after frying?

Chicken 65

Ingredients

Chicken and Marinade

Coating

For Frying

Chili-Garlic Curry Leaf Toss (Tempering)

Instructions

Air Fryer Option

Oven Option