Crunchy Red Chili Chicken 65 Drumsticks

Written by Sarah Gardner
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This is my weeknight-meets-party version of chicken 65: crunchy, red chili-forward drumsticks with that classic South Indian–style tang, plus a quick curry leaf and garlic tempering that makes the whole kitchen smell unfairly good. If you’re looking up how to make chicken 65 at home and want something that eats like a proper chicken starter (crispy outside, juicy inside, spicy enough to wake you up), drumsticks are the move. They stay moist, they’re forgiving, and they get audibly crunchy with a rice flour coating that holds up even after the toss.

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Crunchy Red Chili Chicken 65 Drumsticks (the loud, crispy chicken 65 recipe you can actually pull off at home)

Crispy fried chicken 65 drumsticks in a tangy, red chili yogurt marinade, finished with a curry leaf-garlic tempering.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Indian
Servings 4

Equipment

  • Large Mixing Bowl for marinating; stainless steel or glass is best (plastic can hold spice smells)
  • Microplane or fine grater for ginger and garlic; substitute with a mortar and pestle or store-bought paste
  • large heavy pot or dutch oven at least 5-quart capacity for safer frying; substitute with a deep, high-sided skillet
  • Instant-read thermometer for checking oil temperature and doneness; if you do not have one, use the bread-crumb test (it should sizzle steadily, not violently)
  • Wire rack and sheet pan for draining and keeping crust crisp; substitute with a paper towel-lined plate (less crisp)
  • Small skillet for the curry leaf tempering; any 8 to 10-inch pan works
  • Tongs for safe turning and lifting; a spider strainer is also great for frying

Ingredients
  

For the chicken and quick marinade

  • 8 chicken drumstick skin-on or skinless; about 2 1/2 pound total
  • 1 1/2 teaspoon kosher salt reduce to 1 teaspoon if using fine salt
  • 1 tablespoon ginger finely grated, or use ginger paste
  • 4 clove garlic finely grated, or use garlic paste
  • 1/2 cup plain yogurt whole milk is best; substitute with thick dairy-free yogurt if needed
  • 1 tablespoon lemon juice adds the classic tang; substitute with lime juice
  • 1 tablespoon kashmiri red chili powder for color and mild heat; substitute with 2 teaspoon paprika plus 1/2 teaspoon cayenne
  • 1 teaspoon coriander ground
  • 1/2 teaspoon cumin ground
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon turmeric for warmth and color

For the crunchy coating

  • 1/2 cup rice flour key for shatter-crisp crust; substitute with more cornstarch
  • 1/3 cup cornstarch adds crunch and lightness; potato starch also works
  • 1 teaspoon baking powder optional but helpful for extra craggy edges
  • 1 teaspoon kashmiri red chili powder for extra red heat on the crust

For frying and the chicken 65 tempering

  • 4 cup neutral oil such as peanut, canola, or sunflower; amount depends on pot size
  • 2 tablespoon neutral oil for the tempering; use from the fry oil if clean
  • 10 curry leaf fresh is best; substitute with 2 bay leaf for aroma (not the same, but still tasty)
  • 6 clove garlic thinly sliced for crispy chips; do not mince or it can burn fast
  • 2 green chile slit lengthwise; optional but very classic
  • 1 tablespoon lemon juice to finish; adds brightness after frying

Instructions
 

Prep the drumsticks

  1. Pat the drumsticks dry with paper towels. Use a paring knife to make 2 to 3 shallow slashes on the thickest part of each drumstick (this helps the marinade penetrate and helps them cook through without the crust going too dark). If there is a lot of loose skin, trim it so it does not flap around in the oil.
  2. In a large bowl, mix the salt, grated ginger, grated garlic, yogurt, lemon juice, kashmiri red chili powder, coriander, cumin, black pepper, and turmeric until smooth. Add the drumsticks and massage everything in until they are fully coated. Let sit for 15 minutes at room temperature while you set up the coating and oil (for deeper flavor, you can refrigerate longer, but this recipe is designed for quick marinating).

Build the crunchy coating (and a no-stress plan for mess)

  1. On a plate or in a shallow bowl, mix the rice flour, cornstarch, baking powder (if using), and kashmiri red chili powder. Keep a second clean plate nearby for coated drumsticks. Pro tip: use one hand for wet chicken and one hand for dry coating so you do not end up breading your fingers.
  2. Lift a drumstick from the marinade and let the excess drip back into the bowl for a few seconds. Press it into the flour mixture, turning and packing the coating into the slashes and around the bone end. Set on the clean plate and repeat. Once all drumsticks are coated, let them rest for 5 minutes so the coating hydrates and grabs on (this tiny pause helps prevent bald spots in the crust).

Fry until crunchy and cooked through

  1. Set a wire rack over a sheet pan. In a heavy pot or dutch oven, heat the neutral oil to 350 F. You want enough oil so the drumsticks can float a bit and fry evenly. If the oil is too cool, the crust drinks oil; if it is too hot, the coating darkens before the meat is done.
  2. Working in 2 batches, carefully lower 4 drumsticks into the oil. Fry for 12 minutes, turning every few minutes so they brown evenly. Keep the oil close to 350 F by adjusting the heat as you go.
  3. Transfer to the wire rack to drain. Fry the second batch the same way for 12 minutes, then rack them. To be sure the chicken is safe, check the thickest part near the bone with an instant-read thermometer; you want 175 F to 185 F for drumsticks (dark meat gets juicier as it climbs past 165 F).
  4. If you want extra crunch, return all drumsticks to the oil for a quick 1-minute re-fry right before tossing with the tempering. This is optional, but it makes the crust louder and helps it stay crisp longer.

Finish like chicken 65 recipe indian style: curry leaf, garlic, chile, and a squeeze of lemon

  1. In a small skillet over medium heat, add 2 tablespoons neutral oil. Add the sliced garlic and cook for 1 to 2 minutes, stirring constantly, until lightly golden (it will keep browning for a few seconds after you remove it from the heat).
  2. Add the curry leaves and slit green chiles. Stand back: curry leaves crackle when they hit hot oil. Stir for 30 seconds until glossy and fragrant.
  3. Add the fried drumsticks to a large bowl. Pour the hot tempering over the top and toss until the chicken is coated with the garlicky oil, curry leaves, and chiles. Finish with 1 tablespoon lemon juice and toss again. Serve immediately while the crust is at peak crunch.

Pairings

What to serve with crunchy red chili chicken 65 drumsticks

1) Cooling dips and sauces

  • Mint yogurt sauce: stir chopped mint, a pinch of salt, and a little lemon into plain yogurt. It doubles down on the tang already in this chicken 65 recipe and keeps the heat friendly.
  • Simple onion raita: thinly slice red onion, soak in cold water for 5 minutes, drain, then mix with yogurt and a pinch of cumin. Crunchy plus creamy is the whole point here.

2) Carb partners (to turn a starter into dinner)

  • Lemon rice: the bright citrus and turmeric-y warmth fit right in, and it catches any drippings and crispy garlic bits.
  • Paratha or naan: tear, scoop, repeat. If you are serving this for a crowd, flatbread makes the platter feel like a full spread.

3) Fresh, crunchy sides

  • Cucumber and tomato salad: keep it simple with salt, lemon, and a drizzle of oil. The chicken is bold; the salad should be clean.
  • Quick pickled onions: soak sliced onion in lemon juice, salt, and a pinch of sugar for 15 minutes. It cuts the richness from frying and wakes up the spices.

4) Drinks that make sense with spicy, crispy chicken

  • Sparkling water with lime: boring in the best way. It lets the garlic, curry leaves, and chili do their thing.
  • Light beer or lager: crisp, cold, and not too bitter. The carbonation is basically a palate reset.
  • Iced black tea with lemon: especially good if you go heavy on the chiles.

If you are building a party menu, these drumsticks are right at home next to other chicken starter recipes like pakoras or pepper fry, but they also work as a main with rice and a salad. It is one of those fun chicken recipes that feels like takeout, but you control the spice and the oil.

FAQs

What cut of chicken works best for this chicken 65 recipe: drumsticks, thighs, or breast?

Drumsticks are ideal here because they stay juicy and handle high-heat frying without drying out. Boneless, skinless chicken thigh also works beautifully (it is basically the easy mode of Chicken Thigh Recipes), but you will need to cut it into chunks and reduce the frying time. Chicken breast can work, but it dries faster; if you use breast, keep pieces small and do not overcook.

Is this an authentic chicken 65 recipe indian style?

There are many legit versions across South India, and households argue about the details (bone-in vs boneless, yogurt vs no yogurt, saucy vs dry). This one is in the classic spirit: red chili-forward, tangy, and finished with curry leaves and garlic. The crunchy rice flour crust is a modern-but-very-common trick for that signature crisp.

Can I make chicken 65 at home without deep frying?

Yes, but it will be a different texture. For the closest result, use an air fryer: spray the coated drumsticks with oil and cook until crisp and the thickest part hits 175 F to 185 F, then do the curry leaf-garlic tempering on the stove and toss. You can also bake on a wire rack over a sheet pan, flipping once, but the crust will be less shattery.

How do I know the uncooked chicken is fully cooked after frying?

The safest, least stressful way is an instant-read thermometer. For drumsticks, aim for 175 F to 185 F near the bone. If you do not have a thermometer, pierce the thickest part: the juices should run clear and the meat should not look translucent near the bone. Also watch your oil temperature; oil that is too hot can brown the outside before the inside finishes.

Why is my coating falling off, and how do I fix it next time?

Coating usually slips when there is too much wet marinade clinging to the chicken, the oil is not hot enough, or you move the chicken too soon. Let excess marinade drip off, press the flour firmly into the surface and slashes, and rest the coated chicken for 5 minutes before frying. When you drop it in the oil, leave it alone for the first 60 seconds so the crust can set.

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