
Chicken 65 Tenders
Made by Vimarsh Patel
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Bring all the fiery, aromatic flavor of the classic South Indian dish in a crispy, handheld form. Whether served as an appetizer, party snack, or bold main dish, these tenders are spicy, addictive, and totally unforgettable.
Ingredients:
Marinade
Frying and Tempering
Directions
- Marinate the Chicken
Start by gathering all your marinade ingredients: ginger garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, rice flour, corn flour, salt, lemon juice, chopped curry leaves, and oil. In a large mixing bowl, combine everything and give it a good mix. Add the chicken tenders and make sure each piece is well-coated. Cover and refrigerate for at least 1 hour (but overnight is even better for maximum flavor). - Fry the Chicken
Heat oil in a deep frying pan or wok over medium heat. Once the oil is nice and hot, carefully drop in your marinated chicken tenders. Fry in batches, making sure not to overcrowd the pan. Fry for about 4-6 minutes until the chicken turns golden brown and crispy. Remove the tenders from the oil and let them drain on paper towels. - Prepare the Tempering
In a separate pan, heat 1-2 tablespoons of oil over medium heat. Add the finely chopped garlic and sauté until it turns golden brown. Then, add the slit green chilies and curry leaves, and cook for another minute. Sprinkle in the red chili powder and a pinch of salt. Stir everything together for a fragrant, spicy tempering. - Combine and Serve
Add your freshly fried chicken tenders to the tempering mixture and toss everything together, making sure the chicken is coated in the aromatic spices. Serve hot, garnished with extra curry leaves and a squeeze of lemon for that tangy punch.
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