Brace yourself for a crispy, spicy fun ride with this South Indian Egg‑Coated Chicken 65! Imagine succulent boneless chicken bites dredged in a seasoned egg batter, fried until golden, and tossed in that signature chicken 65 blend—where earthy masalas meet a punch of chili. This isn't just another chicken fry recipe; it's a bold, flavor-packed chicken appetizer perfect for breakfast ideas, brunch snacks, or game‑day noshing. Whether you’re exploring new chicken recipes or perfecting a city chicken recipe twist, this plate delivers a unique chicken recipe experience every time.
Egg‑Coated Chicken 65
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Appetizer, Side Dish, Snack
Cuisine Indian
Mixing bowls
Deep frying pan or wok broad and deep for even frying
Slotted spoon for easy stirring and draining
Wire rack or paper towels to allow excess oil to drain
Measuring Spoons
Chopping board & knife
Tongs helpful for tossing and serving
- Boneless chicken – 500 g cut into bite-sized pieces (thigh or breast, more on choice in FAQs)
- Eggs – 2 large
- Ginger‑garlic paste – 1½ tbsp
- Green chilies – 2 finely chopped adjust to heat preference
- Red chili powder – 1 ½ tsp or chicken 65 masala
- Turmeric powder – ½ tsp
- Garam masala – 1 tsp
- Chaat masala – ½ tsp
- Cornstarch – 2 tbsp
- Rice flour – 2 tbsp or semolina for extra crunch
- Salt – to taste
- Lemon juice – 1 tbsp
- Fresh curry leaves – 2 sprigs
- Red chili flakes – 1 tsp
- Oil – for deep frying peanut or vegetable oil
Prep the chicken
Pat the uncooked chicken pieces dry and trim any excess fat. In a medium bowl, mix chicken with ginger‑garlic paste, turmeric, chili powder, garam masala, chaat masala, salt, and lemon juice. Set aside for at least 10 minutes to marinate.
Make the egg & flour batter
Crack eggs into a separate bowl and lightly beat until just combined. Stir in finely chopped green chilies.
Coat the chicken
Mix rice flour and cornstarch in another bowl. Working one piece at a time, dredge marinated chicken in the flour mix, shaking off excess. Then dip into the egg‑chili blend, ensuring full coverage. Finally, roll again in the flour mix for a double coating that'll yield serious crispiness.
Fry to golden perfection
Heat 1½–2 cups of oil in your wok or deep pan to 180 °C (350 °F). Fry the battered chicken in batches—don’t overcrowd. Cook for 4–5 minutes or until golden‑brown and cooked through. Use a slotted spoon to transfer to paper towels or a wire rack.
Toss with South Indian flair
Discard most of the oil, leaving a thin layer in the pan. Add curry leaves and a pinch of red chili flakes, frying until fragrant (about 30 seconds). Toss in the fried chicken, coating thoroughly. Remove from heat.
Serve hot
Plate immediately while crisp—ideal as a chicken starter recipe or spicy snack.
Pairings
- Mint‑yogurt dip or tamarind chutney: fresh & tangy contrast to the spicy crunch
- Lemon‑slice garnish: brightens each bite
- South‑Indian filter coffee: traditional and aromatic companion
- Crisp beer or chilled mojito: the bubbles cut through the richness
- Simple cucumber salad: cucumber, yogurt, mint & light seasoning – a cool palate cleanser
FAQs
1. Can I use chicken breast instead of thigh?
Yes—breasts work fine, giving leaner bites. However, thighs stay juicier and more forgiving during frying, making them ideal for extra-crispy recipes. This recipe suits both.
2. Should the chicken be raw when coating?
Yes, always coat and fry uncooked chicken. Pre-cooking strips away moisture needed for the egg‑flour coating to stick and crisp properly—plus, direct frying seals in the juiciness.
3. Is egg coating essential?
Absolutely—egg acts as the binding layer between chicken and the flour mix while adding that irresistible “batter” crunch common in chicken cooking classics like chicken fry recipes indian style.
4. Can I make this ahead for a party?
You can fry the chicken ahead and keep it warm in a low oven (180 °C) for up to 20 minutes. However, for max crunch, toss in the curry leaves and chili flakes just before serving.
5. Where does this fit in Indian chicken recipes?
This twist on chicken 65 (a beloved chicken 65 recipe indian style) lives at the intersection of chennai style chicken fry masala and classic chicken appetizers. It’s spicy, bold—yet approachable enough for family gatherings.
