Crispy Chicken 65 – have you wondered how those restaurant chicken 65 stays so crisp even after 30 minutes?… all you regular home made 65 will be crisp the moment you get them out of that oil and slowly goes soft. 😳 This one here is exclusive from our page will keep them crisp and crunchy for little longer. Secret?? baking soda! & absolutely no yogurt in this recipe. There are other few things that you need to follow to make this crunch crunch Chicken 65…., read notes before you make. Here is our home style version Chicken 65 … if you in the mood for that or there is Hyderabad Chicken 65 which is slightly different where you season the chicken after deep frying… you name it we have it for you!
Ingredients
- Boneless Chicken – 1 kg or 2 pounds
- Ginger Garlic paste – 1 tablespoon
- Kashmir Red Chili powder – 1 teaspoon
- Coriander powder – 1/2 teaspoon
- Turmeric powder – 1/2 teaspoon
- Garam Masala powder – 1/4 teaspoon (optional)
- Salt – 1 teaspoon (kallu uppu / kosher salt)
- Lemon juice – 2 tablespoon
- Egg – 1
- Corn flour – 3 tablespoons
- Baking soda – 1/4 teaspoon (see notes)
- Cold Water – 1/8 cup
- Oil – 3 cups (for deep frying)
- Curry leaves – a few
- Green Chili- a few slit open
- Food Color – a pinch (optional) I have not used it
- Ajinomotto – a pinch (optional)
Lets see how to make this Crispy Chicken 65….
Boneless chicken works best for this recipe…. Clean you chicken and pat dry with a paper towel to drain all the water content from washing. Check some of your Chicken Recipes
We need them to be a little dry so use a colander to drain all excess water and then pat dry.
In a bowl take ginger garlic paste, kashmir red chili powder, turmeric powder, coriander powder, salt and egg. Mix them thoroughly to make a paste.
Adding garam masala is optional… if adding add less…. 1/4 tsp should be fine. If you wish to marinate the chicken then add it at this stage and marinate for 20 minutes in refrigerator. I frying them straight… it still works 🙂
When ready to fry add in the chicken to the mix, corn flour, baking soda and cold water.
Remember that baking soda and cold water should be added only when you are ready to fry.
Heat enough oil and when hot fry them in batches. When you drop the chicken in oil, the flame should be at medium high.. once they begin to sizzle reduce to low medium and fry at that pace.
Once they turn golden, remove from oil and drain over a paper towel. You can test it out…. when you drop that fried chicken over a steel plate, you should hear that “dung” sound 😛
Fry some fresh curry leaves and slit open green chilies and top it over!
Notes
- Serves – 4
- Baking soda is the key to adding crispness to the chicken outer layer… so add when you are ready to fry. You may substitute this with club soda water.
- Food color and ajinomotto is optional …. only if you need to impress.
- Curry leaves and green chilies are added for extra heat and decoration. (optional)
- Chicken should not be wet or soaked in water or dripping water. Pat dry completely before adding to the mix.
- Spicy Chicken 65 Masala gravy
- Chicken Tikka Masala
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