Chicken 65 Or Hot And Spicy Chicken Food

CHICKEN 65 (4 VARIATIONS)

Steps:

• Marinade:
• Mix all ingredients well, except chicken drumsticks. Add drumsticks and put it in refrigerator for about 4 hours or overnight.
• Cook the drumsticks and marinate on stovetop at medium heat til they are tender.
• Bring it to a boil. Cook covered 15 minutes. Remove the lid. Let it cool.
• Use a slotted spoon to remove the chicken and set it aside.
• Add egg and flour to cooked marinate. Beat it into a batter. Adjust salt and pepper if needed.
• Pre-heat deep fryer at 350º F. Coat chicken in batter. Deep fry 3 to 5 minutes.
• Method #1 - Baked Dry Chicken 65 -.
• Marinate chicken. Remove the chicken from marinate. Baste chicken with ghee (clarified butter) and bake in an oven preheated to 425F for 20 minutes. Serve it as a finger food. Cook the marinade and use it as a dipping sauce.
• Method #2 - Crispy Deep fried Chicken 65
• Marinate chicken. Remove the chicken from marinade. Cook the chicken with marinade on stove top til chicken is almost done, about 15 minutes if boiling. Remove from the marinade. Add flour to marinade and make it into a batter. Deep fry battered chicken at 350º F for five minutes. Serve it as a finger food.
• Method #3 - Curry Chicken 65
• Marinate chicken. Remove from marinade. Heat ghee (clarified butter) in a pan. Brown the chicken, return to the marinade. Simmer on low heat, covered. Cook for about 25 minutes till done.
• Method #4 - Stir-fried Chicken 65
• Substitute chicken breast for drumsticks. Marinate it. Remove from marinade. Stir fry in hot pan about 6 to 8 minutes. Cook (heat to boiling) the marinade and serve as dip or return to cover the fried chicken.

CHICKEN 65

Steps:

• mix the chicken in the marinade n leave for 1 hr, if you dont have the time then go ahead to the next step.
• put in the egg n corn flour n mix to coat well n make the marinade to stick to the chicken pieces.
• heat oil for frying, n fry the chicken pieces till light golden brown.
• make the yougurt mix n put in a bowl nearby while frying.
• as you take out the chicken pieces just dip them directly into the yougurt mix.
• when done with the chicken, take another pan & heat the oil for tempering.
• add the green chillies (you can slit them in the middle if you want an even spicier curry) & curry leaves, cover immidiately with a lid because the oil will splutter alot.
• fry till charred,or blackened, be careful at this stage n lower the heat before opening the lid.
• take this pan away from the heat and add the chicken n yougurt mix.
• put it back on the heat, lower the heat n cook till the liquid from the yougurt dries up, & a dry curry is left.
• serve.

CHICKEN 65

Steps:

• Place chicken in a medium bowl. Add egg, cornstarch, 1/2 of the minced garlic, 1/2 of the minced ginger, salt, and 1/2 teaspoon black pepper. Mix until chicken is completely coated.
• Heat oil in a deep skillet and fry chicken pieces until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set fried chicken aside.
• Heat 2 tablespoons oil in a second skillet over medium heat. Add cumin seeds and cook until crackling, about 1 minute. Add remaining garlic, remaining ginger, serrano peppers, cumin, chile powder, 1/2 teaspoon black pepper, and salt. Add curry leaves and stir to combine. Add chile-garlic paste, ginger paste, and red food coloring. Stir to create a paste. Add water to thin paste slightly.
• Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.

CHICKEN 65 (QUICK AND EASY FRIED SPICY CHICKEN)

Steps:

• Pat chicken pieces dry, leaving a bit of moisture as this will help in binding the ingredients. Combine ginger-garlic paste, chili powder, flour, 1 teaspoon oil, and salt in a bowl; mix nicely. Coat each piece of chicken with the mixture.
• Heat 1 cup oil in a deep skillet over medium heat.
• Fry chicken pieces in batches in the hot oil until golden brown and no longer pink in the centers, 5 to 7 minutes per batch, making sure not to overcrowd. Drain on paper towels. Serve hot.