Chicken 65: The Spicy South Indian Fried Chicken That Crunches Back
Chicken 65 is one of those dishes that wakes up every sense. Glossy with chile and lemon, aromatic with curry leaves, and crisp enough to hear from across the table, it’s easy to see why this South Indian favorite became a global hit.
The name has nothing to do with sixty-five ingredients or heat levels—it dates back to 1965, when the original Chicken 65 was first served at the legendary Buhari Hotel in Chennai. Since then, it’s become a staple at restaurants and street stalls alike: bite-sized chicken marinated in spiced yogurt, fried until golden, then tossed in a tangy, chile-lemon glaze that keeps you reaching for more.
The Science Behind That Crisp and Tangy Bite
When developing this version with America’s Test Kitchen for my series Flavor Forward, I focused on the chemistry that makes Chicken 65 irresistible:
- Yogurt tenderizes. The lactic acid in yogurt gently breaks down muscle fibers, creating juicy chicken.
- Rice flour + cornstarch = crunch. This blend forms a thin, shattering crust that stays crisp after glazing.
- Curry leaves and lemon juice add balance. Their aromatic oils and acid offset the heat for perfect harmony.
It’s food science you can hear and taste—every bite is crisp, tangy, and spicy in all the right ways.usy heat.
Watch It on Flavor Forward with Nik Sharma
🎥 Watch the full Chicken 65 episode on America’s Test Kitchen’s YouTube channel to see how heat, starch, and acid combine to create one of South India’s most famous dishes.
If you’re catching up on Flavor Forward, this episode follows my deep dives into tandoori salmon and lemony couscous chicken, both exploring how science builds flavor from the inside out.
Get my recipe at America’s Test Kitchen
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