How do I make Chicken 65 crunchy? [duplicate]

My older sister keeps telling me that the Chicken 65 she had at a restaurant had this crunchy taste and since I've made this recipe twice now: I've been unable to get that crunch. I believed that it was an issue with the flour I was using, but that doesn't seem to be the case? My first Chicken 65 recipe consisted of just using Corn Starch--at the time there was no Corn Flour available: the chicken after being deep-fried came out soft but not crunchy. On the second try, this time with Corn Flour mixed with Rice Flour and a tablespoon of Corn Starch: there still remains to be no crunch, only a soft coating. What ingredient am I missing to get that crunch?

Best Answer

So, 2 things: First use rice flour instead of corn starch. Corn starch is mostly used in Indo-Chinese recipes. In Indian recipes like chili chicken, always fry chicken 65 in super hot oil. I am not sure if you make it with sauce or dry but if you are making it with sauce make sure you add chicken at very end.

For your reference you can see https://www.youtube.com/watch?v=DZtqRaHYsf8. The video is mostly in Hindi but you will get the steps precisely

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What makes chicken crunchy when cooked?

Cornstarch is one of our recommended ingredients for the crispiest fried chicken. Cornstarch is often used in Asian fried chicken recipes. The combination of the flour with cornstarch produces the crispiest result.

How do restaurants get their chicken so crispy?

KFC swears by high-temperature, industrial-strength pressure fryers for their extra-crispy skin. While you won't be able to deep fry with your at-home pressure cooker, you can still recreate the KFC crunch with a deep fryer, a Dutch oven, or a heavy-bottomed pot.

Why is my chicken not crunchy?

The heat is too high or too low. The skin won't be crispy, and it won't be a memorable eating experience. To make sure that your oil's temperature remains steady at around 350 degrees F, keep an instant-read kitchen thermometer nearby so you can continually monitor the oil's temperature.

Why do they call it Chicken 65?

Other stories are downright bizarre: the chicken is marinated for 65 days; it is made from 65-day-old chickens; a chicken is cut into 65 pieces; a chef once added 65 chillies to the recipe to make it super spicy and so forth. In reality, the dish was introduced in 1965 by Buhari's hotel and hence the name.

chicken 65 / How to make chicken 65 at home/ chickenfry recipe/ Fried chicken

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