Ingredients with Measurements:
- 500g boneless chicken, cut into small pieces
- 1 cup all-purpose flour
- 1/2 cup corn flour
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup yogurt
- 1 egg
- Oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Mixing bowls
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the all-purpose flour, corn flour, red chili powder, cumin powder, coriander powder, garam masala powder, garlic powder, ginger powder, salt, and black pepper. Mix well.
2. In another mixing bowl, whisk together the yogurt and egg.
3. Add the chicken pieces to the yogurt and egg mixture and mix well.
4. Add the dry ingredients mixture to the chicken and mix well until the chicken pieces are coated evenly.
5. Heat oil in a deep fryer or large pot over medium-high heat.
6. Once the oil is hot, add the chicken pieces to the oil in batches and fry until golden brown and crispy.
7. Remove the chicken pieces from the oil using a slotted spoon and place them on a paper towel-lined plate to remove excess oil.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Protein: 30g
Carbohydrates: 35g
Fiber: 2g
Sugar: 2g
Sodium: 600mg
Substitutions for ingredients:
- Corn flour can be substituted with rice flour or chickpea flour.
- Yogurt can be substituted with buttermilk or sour cream.
Variations:
- Add chopped green chilies for a spicier version.
- Use bone-in chicken pieces for a juicier result.
- Add curry leaves for a more authentic flavor.
Tips and tricks:
- Make sure the oil is hot enough before adding the chicken pieces to ensure they cook evenly and become crispy.
- Do not overcrowd the fryer or pot with chicken pieces as this will lower the oil temperature and result in soggy chicken.
- Serve with a squeeze of lemon juice for added flavor.
Storage instructions:
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover fried chicken in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the fried chicken on a platter with a side of dipping sauce.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Serve with a side of coleslaw or potato salad.
Suggested side dishes:
- Garlic mashed potatoes
- Roasted vegetables
- Steamed rice
Troubleshooting advice:
- If the chicken is not crispy, increase the oil temperature and fry for a few more minutes.
- If the chicken is overcooked, reduce the cooking time and check the chicken frequently.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw chicken to avoid cross-contamination.
Food history:
Fried Chicken 65 is a popular Indian snack that originated in Chennai, India. The dish is said to have been created in 1965 by the Buhari Hotel in Chennai.
Flavor profiles:
Fried Chicken 65 is a spicy and flavorful dish with a crispy exterior and tender interior.
Serving suggestions:
Serve Fried Chicken 65 as an appetizer or snack. It can also be served as a main dish with a side of rice or vegetables.
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