For an extra layer of flavor, try adding a squeeze of lemon or lime juice just before serving. Adjust the amount of chili powder according to your spice preference. Kashmiri chili powder is known for its vibrant color and mild heat. If you don't have rice flour, you can substitute it with all-purpose flour, but the rice flour contributes to a crispier texture. Ensure the oil is hot enough before frying the chicken to prevent it from becoming soggy. However, be careful not to overheat the oil, as this can cause the chicken to burn on the outside while remaining undercooked inside.
Roscoe's Chicken 65
-
PREP TIME20 mins
-
COOK TIME5 mins
-
TOTAL TIME25 mins
-
SERVING8 People
-
VIEWS9
Embark on a culinary adventure with these tantalizing Chicken 65 bites! Tender morsels of chicken are lovingly marinated in a vibrant blend of aromatic Indian spices and creamy yogurt, then expertly deep-fried to golden perfection. The result? An irresistible explosion of flavor and texture that's perfect as an appetizer or a satisfying main course.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate38 g
-
Cholesterol140 mg
-
Fiber3 g
-
Protein31 g
-
Saturated Fat3 g
-
Sodium1155 mg
-
Sugar3 g
-
Fat14 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, combine the chicken pieces, chopped curry leaves, yogurt, garlic, ginger, chili powder, turmeric, garam masala, salt, coriander, cardamom, and black pepper. Mix well to ensure all the chicken is coated evenly. (5 minutes)
02
StepCover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully meld. (2 hours - overnight)
03
StepJust before frying, gently stir in the cornstarch and rice flour until the chicken is lightly coated. (2 minutes)
04
StepHeat the vegetable oil in a deep pan or wok over medium heat until it reaches a temperature of 350°F (175°C). Carefully add the chicken pieces in batches, being careful not to overcrowd the pan. Add the slit green chilies, if using. (3 minutes)
05
StepFry the chicken for approximately 5-7 minutes, stirring frequently, until they are golden brown and crispy on all sides, and cooked through. (5-7 minutes)
06
StepRemove the fried chicken with a slotted spoon and transfer to a plate lined with paper towels to drain any excess oil. (2 minutes)
07
StepGarnish with additional fresh curry leaves, if desired. Serve hot and enjoy immediately!
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Aniyah Gislason
Jun 29, 2025Followed the recipe exactly and it turned out perfect. Thanks for sharing!
Alexandra Dickinson
Jun 28, 2025My kids loved it! Not too spicy for them, but still flavorful.
Margaretta Runolfsson
Jun 27, 2025The perfect balance of spice and tang. I will definitely be making this again!
Claudine Friesen
Jun 25, 2025Absolutely delicious! The marinade is what makes this dish special.
Vanessa Davis
Jun 24, 2025The overnight marinade is a game-changer. It really infuses the chicken with all the spices.
Isabella Flatley
Jun 22, 2025Next time, I'm going to try adding a little bit of ginger-garlic paste to the marinade for an extra kick.
Tremaine Abshire
Jun 22, 2025I made this for a party and it was a huge hit! Everyone loved the crispy texture and the burst of flavors.
Jennyfer Jones
Jun 22, 2025I tried this recipe with boneless chicken breast and it was still amazing, but the thighs were definitely more tender and juicy.
Kelli Rippin
Jun 22, 2025Easy to follow recipe and the results are restaurant-quality.