A reigning favourite across South India for its spiciness and crunchiness, this deep fried chicken marinade is a host of spices and is tempered with red chillies and curry leaves. Our version of this crispy and savoury hit is spicy, juicy and truly irresistible. Order Now!
Gently remove the Chicken 65 from the package and place it on a plate to ensure all pieces of meat are completely intact.
On-the-hob method: 6-7 minutes
Place a deep-frying pan on medium heat. Add enough oil to completely submerge the pieces. Heat oil to 180-degree Celsius. It shouldn't be so hot that the oil starts to smoke, nor too cool or the meat will just soak up all the oil. To test, slide a piece of meat in the oil and if it sizzles then you should be on the right track.
Once the oil is hot enough, slide in the pieces one by one gently into the oil making sure you don't overcrowd the pan. Gently stir the pieces in the oil and turn them over occasionally till you get a golden-brown colour on all sides.
Should take you approximately 6-7 minutes. If you feel like it isn't cooked through, fry for another minute. Remove carefully onto a paper towel with a slotted spoon.
Allow the meat to rest for a few minutes before serving hot with steaming hot rice, and sambhar.
Garnish with lemon wedges, curry leaf crisp, and onion rings.