Chicken Leg 65 Recipe | Restaurant Style Chicken Leg 65

Chicken Leg 65/Chicken drumstick 65 is a popular South Indian starter that is found almost on all South Indian non-veg restaurants menu. These can be had as a snack or as a starter. These chicken leg 65 can be prepared easily at home with the available ingredients in the pantry.

There is no need to add any color to the drumstick, Kashmiri chili does the work perfectly in bringing the red color to the chicken. While preparing this chicken leg 65 note the following steps to get the juicy in and crispy out drumstick.

• Make gashes on the leg pieces, so that it marinates well and cooks well.
• Marinate the chicken pieces for at least 2 hrs or overnight.
• Marinated chicken pieces can be frozen in batches and stored up to 6 months.
• Spices can be increased or decreased according to your preference.
• I did not add any color to the chicken. Kashmiri red chili gives a nice color to the chicken.
• Marinated chicken should be cooked on medium-low flame until all sides are cooked well and turns crispy.

Now let us see how to prepare this recipe.

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Chicken Leg 65 Recipe | Restaurant Style Chicken Leg 65

Print Recipe

Restaurant-style chicken leg 65 fry.

• CourseSide dish
• CuisineSouth Indian

Servings	Prep Time
10-12 pieces approx	10 min(excluding soaking time)

Cook Time

30 min

Servings Prep Time 10-12 pieces approx 10 min(excluding soaking time)

Cook Time 30 min

Chicken Leg 65 Recipe | Restaurant Style Chicken Leg 65 Print Recipe Restaurant-style chicken leg 65 fry. CourseSide dish CuisineSouth Indian Servings Prep Time 10-12 pieces approx 10 min(excluding soaking time) Cook Time 30 min Servings Prep Time 10-12 pieces approx 10 min(excluding soaking time) Cook Time 30 min

Ingredients

• 12 Chicken Drumstick without skin
• 2 tsp Chili powder
• 3 tsp Kashmiri Red Chili Powder
• 1 tsp Pepper powder
• 1 tsp Garam Masala Powder
• 1/2 tsp Turmeric powder
• 2 tbsp Corn Flour
• 2 tbsp Ginger Garlic Paste
• 1 tbsp Lemon juice
• 1 Egg
• salt to taste
• 1 cup oil to deep fry

Servings: pieces approx

Instructions

1. In a bowl add chili powder, turmeric powder, Kashmiri chili powder, pepper powder, salt to taste, ginger garlic paste, egg, cornflour, lemon juice, and mix all thoroughly.
2. Wash the drumstick thoroughly and pat it dry with a kitchen towel. Make 3 to 4 gashes on each drumstick.
3. Add drumstick to the masala and mix well until all the leg pieces are coated well.
4. Marinate the drumstick at least for 2 hrs or keep it overnight.
5. Heat oil in a pan. Once the oil gets heated add drumstick one by one. Do not overcrowd.
6. Once the drumstick is added do not disturb it let it cook on medium-low flame for 2 mins. Then turn it to the other side and cook for another 2 mins. Now turn to sides and cook each side for 2 mins.
7. Once it is cooked well and turns crispy remove it on a kitchen towel to remove excess oil. Serve hot with ketchup, mayonnaise, or green chutney of your choice.

Recipe Notes

• Make gashes on the leg pieces, so that it marinates well and cooks well.
• Marinate the chicken pieces for at least 2 hrs or overnight.
• Marinated chicken pieces can be frozen in batches and stored up to 6 months.
• Spices can be increased or decreased according to your preference.
• I did not add any color to the chicken. Kashmiri red chili gives a nice color to the chicken.
• Marinated chicken should be cooked on medium-low flame until all sides are cooked well and turns crispy.

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