Everyday Kitchen

Indian · Snacks

Chicken 65

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg · High-protein

Fry small chicken pieces in a chili and rice-flour coating. Finish with curry leaves, garlic and lemon for a crisp snack.

Prep
20 min
Cook
20 min
Soak, marinate, rise or chill
30 min
Total
70 min
Servings
4
Difficulty
Medium
Cuisine
Indian
Course
Snacks

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of chicken 65
Representative photograph of chicken 65. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Chicken

Frying

Finish

Equipment

Deep heavy pan; oil thermometer; food thermometer; rack; slotted spoon; frying pan.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Marinate · About 30 min

  1. Mix 600 g boneless chicken thighs, cut into 2 cm pieces with 20 g ginger-garlic paste, 1 tsp chili powder, ½ tsp turmeric, 1 tsp ground cumin, ¾ tsp salt and 20 ml lemon juice. Refrigerate for 30 minutes. Do not wash raw chicken.

Coat · About 5 min

  1. Stir 1 egg, 40 g rice flour and 30 g cornstarch into the chicken.

    Check: The coating should cling to each piece without pooling.

Fry · About 15 min

  1. Heat 750 ml neutral oil for frying to 175°C / 350°F in a deep heavy pan. Fry chicken in small batches for 5–7 minutes; drain on a rack.

    Check: The coating is crisp and each thick chicken piece reaches 74°C / 165°F.

Temper and serve · About 3 min

  1. Transfer 15 ml of the hot frying oil to a clean pan. Add 10 g garlic, chopped, 2 green chilies, slit and 12 curry leaves; stir for 30–45 seconds. Toss in the fried chicken and 15 ml lemon juice. Serve at once.

    Check: Dry curry leaves thoroughly before putting them in oil.

Tips

  • Never fill a frying pan more than halfway with oil.
  • Dry curry leaves to reduce splashing.

Substitutions

  • Use potato starch instead of cornstarch.
  • Replace egg with 30 ml plain yogurt; the crust will differ.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Marinate chicken one day ahead in the fridge.
  • Add the flour coating and fry just before serving.

FAQ

Why is the coating soft?

A crowded pan cools the oil. Fry smaller batches and drain on a rack.

Can I bake this coating?

It will not produce the same crisp crust. This measured draft is for deep frying.

Is all the frying oil eaten?

No. Most oil stays in the pan. No nutrition estimate is supplied.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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