Chicken 65 (Deep Fry) – Cooking Instructions

cooked image of chicken 65

Some snacks are best enjoyed with a combination of cheerful banter and lots of laughter. Our Ready-To-Cook Chicken 65 is loaded with all the right spices to hit all the right chords and leave your senses tingling. Keep some tissues handy, because the flavours might send you spiralling down memory lane- those good times spent with old friends and endless orders of Chicken 65.

Try something new from our delicious Ready to Cook range!

cooked image of chicken 65
Chicken 65 (Deep Fry) Cooking Instructions
Print Recipe
Servings Prep Time
2-3 people 2 minutes
Cook Time
7 minutes
Servings Prep Time
2-3 people 2 minutes
Cook Time
7 minutes
cooked image of chicken 65
Chicken 65 (Deep Fry) Cooking Instructions
Print Recipe
Servings Prep Time
2-3 people 2 minutes
Cook Time
7 minutes
Servings Prep Time
2-3 people 2 minutes
Cook Time
7 minutes
Ingredients
  • 1 pack Licious Chicken 65
  • 2-3 cups vegetable oil (for deep frying)
Servings: people
Instructions
Prep:
  1. Remove the Chicken 65 from the package and place it on a plate.
  2. Toss and massage the chicken to refresh the marinade.
Deep-fry On The Hob (Time: 6 - 7 minutes)
  1. Place a deep-frying pan on medium heat. Add enough oil to completely submerge the pieces. Heat oil to 180℃. It shouldn't be so hot that the oil starts to smoke, nor too cool or the chicken will just soak up all the oil. To test, slide a piece of fish in the oil and if it sizzles then you should be on the right track.
  2. Once the oil is hot enough, slide in the pieces one by one gently into the oil. Make sure you don’t drop the pieces in as it may make the oil splatter onto your hand. Gently stir the pieces in the oil and turn them over occasionally till you get a golden brown colour on all sides.
  3. Once cooked, remove carefully onto a paper towel with a slotted spoon.
Serving Suggestions:
  1. Let the Chicken 65 rest for a few minutes once cooked.
  2. Serve with steaming hot rice, and sambhar, or enjoy as is with lemon wedges, fried curry leaves, and onion rings.

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