Recipes

Chicken 65 Tenders

by StudioLink Recipe.
June 17, 2025
View the Studiolink

Made by Vimarsh

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These Chicken 65 tenders pair a crisp, spiced coating with juicy chicken and an aromatic finish of garlic, green chilies, and curry leaves. Serve hot for a bold appetizer or a flavorful main dish.

1 hr+
Marinate
4–6 min
Fry per batch

Ingredients:

0.5x
1x
2x
4x
 
Marinade
  •   750 grams boneless chicken tenders
  •   2 tbsp ginger-garlic paste
  •   1 tbsp red chili powder
  •   1 tsp turmeric powder
  •   1 tsp garam masala
  •   1 tsp coriander powder
  •   1/2 tsp cumin powder
  •   2 tbsp rice flour
  •   4 tbsp corn flour
  •   1 tsp salt (to taste)
  •   1 lemon (juiced)
  •   1 hanful fresh curry leaves (finely chopped)
  •   1 tbsp oil (for marination)
 
Frying and Tempering
  •   1 pot oil for deep frying
  •   1-2 tbsp oil (finely chopped)
  •   5-6 cloves garlic (slit)
  •   2-3 green chilis
  •   3 sprigs curry leaves
  •   1 tsp red chili powder
  •   1 tsp salt (to taste)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Marinate. Combine all the marinade ingredients in a large bowl. Add the CHICKEN TENDERS and coat thoroughly. Cover and refrigerate for at least 1 hour or overnight.
  2. Fry. Heat the FRYING OIL in a deep pan over medium heat. Fry in small batches for about 4–6 minutes, until crisp and the chicken reaches 165°F. Drain on paper towels.
  3. Temper. Heat the tempering OIL in a separate pan. Cook the GARLIC until golden. Add the GREEN CHILIES and CURRY LEAVES; cook for about 1 minute. Briefly stir in the RED CHILI POWDER and SALT, taking care not to scorch the spices.
  4. Toss and serve. Add the fried chicken to the tempering and toss gently to coat. Serve hot.

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