Chicken 65 (Deep Fry) Cooking Instructions
Servings Prep Time
2-3people 2minutes
Cook Time
14-16minutes
Servings Prep Time
2-3people 2minutes
Cook Time
14-16minutes
Ingredients
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: 14 – 16 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 chicken 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.
Print Recipe
 Chicken 65 (Deep Fry) Cooking Instructions
Chicken 65 (Deep-Fry) Recipe
Course Appetizer
Cuisine Indian
Keyword chicken 65, chicken 65 recipe, how to make chicken 65
Prep Time 2 minutes
Cook Time 14-16 minutes
Servings
people
Ingredients
Course Appetizer
Cuisine Indian
Keyword chicken 65, chicken 65 recipe, how to make chicken 65
Prep Time 2 minutes
Cook Time 14-16 minutes
Servings
people
Ingredients
Chicken 65 (Deep-Fry) Recipe
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: 14 - 16 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 chicken 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.