
Roscoe’s Chicken 65 Recipe: A Crispy, Spicy Delight You Can Make at Home
Chicken 65, a fiery and flavorful dish, is a staple in South Indian cuisine. Its origin story is shrouded in mystery, with claims ranging from its creation at Chennai’s Buhari Hotel in 1965 to its simply being the 65th dish on a hotel menu. Regardless of its true beginnings, Chicken 65 has captured the hearts (and palates) of food lovers worldwide with its crispy texture, vibrant red color, and a perfect balance of spicy, tangy, and savory notes. While traditionally deep-fried, this recipe provides a method for achieving similar results with less oil. And, of course, we’ll focus on recreating the delicious essence of Roscoe’s version, known for its perfect blend of spices and juicy chicken.
This recipe brings the restaurant experience to your kitchen, delivering that characteristic crispy exterior and tender, juicy interior that makes Chicken 65 so irresistible.
What Makes This Roscoe’s Chicken 65 Recipe Special?
This recipe isn’t just another rendition of Chicken 65; it aims to replicate the unique flavors and textures that have made Roscoe’s Chicken 65 a local favorite. Here’s what sets it apart:
* **Spice Blend:** The recipe uses a specific combination of spices, carefully measured to achieve the distinctive Roscoe’s flavor profile. We’ll focus on a balance of chili, ginger, garlic, and aromatic spices like curry leaves and mustard seeds.
* **Marination:** A crucial step, the marination process infuses the chicken with flavor and tenderizes it, resulting in a juicy and flavorful final product. We will marinate the chicken for at least 2 hours, or preferably overnight.
* **Crispy Texture:** Achieving the perfect crispy texture without excessive oil is key. The recipe incorporates cornstarch and rice flour to create a light, crunchy coating.
* **Tempering:** The tempering process, where spices are sizzled in hot oil and then poured over the chicken, adds a final layer of flavor and aroma.
Ingredients You’ll Need
Before we dive into the recipe, let’s gather all the necessary ingredients. This ensures a smooth and efficient cooking process.
* **For the Chicken:**
* 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
* 1 large egg
* 1 tablespoon ginger-garlic paste
* 1 tablespoon red chili powder (adjust to your spice preference)
* 1 teaspoon turmeric powder
* 1 teaspoon garam masala
* 1 teaspoon cumin powder
* 1/2 teaspoon black pepper powder
* 1 tablespoon lemon juice
* 1/4 cup cornstarch
* 1/4 cup rice flour
* 1 tablespoon all-purpose flour
* 1 teaspoon salt (or to taste)
* 2 tablespoons oil for cooking
* **For the Tempering:**
* 2 tablespoons oil
* 1 teaspoon mustard seeds
* 1/2 teaspoon cumin seeds
* 1 sprig curry leaves
* 2-3 green chilies, slit lengthwise (adjust to your spice preference)
* 1/4 cup chopped cilantro, for garnish
Step-by-Step Instructions for Roscoe’s Chicken 65
Now that we have all the ingredients ready, let’s get cooking! Follow these step-by-step instructions to create your own delicious Roscoe’s Chicken 65.
**Step 1: Marinate the Chicken**
1. In a large bowl, combine the chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, black pepper powder, lemon juice, and salt. Mix well to ensure the chicken is evenly coated.
2. Add the egg and mix again. This helps to bind the spices to the chicken.
3. Finally, add the cornstarch, rice flour, and all-purpose flour. Mix well until all the chicken pieces are coated with the flour mixture. Make sure there are no lumps.
4. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. The longer the chicken marinates, the more flavorful and tender it will be.
**Step 2: Cooking the Chicken**
There are a couple of options for cooking the chicken: shallow frying or air frying. Both methods yield delicious results. I will provide instructions for shallow frying and air frying.
**Shallow Frying Method**
1. Heat 2 tablespoons of oil in a large skillet or frying pan over medium heat.
2. Once the oil is hot, carefully add the marinated chicken pieces in a single layer. Avoid overcrowding the pan, as this will lower the oil temperature and result in less crispy chicken. You may need to cook the chicken in batches.
3. Cook for about 3-4 minutes on each side, or until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
4. Remove the cooked chicken from the pan and place it on a wire rack lined with paper towels to drain excess oil.
**Air Frying Method**
1. Preheat your air fryer to 400°F (200°C).
2. Place the marinated chicken pieces in a single layer in the air fryer basket. Avoid overcrowding the basket; cook in batches if necessary.
3. Air fry for 12-15 minutes, flipping halfway through, until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
**Step 3: Prepare the Tempering**
While the chicken is cooking, prepare the tempering. This step adds a burst of flavor and aroma to the dish.
1. In a small pan or skillet, heat 2 tablespoons of oil over medium heat.
2. Add the mustard seeds and cumin seeds. Allow them to splutter for a few seconds.
3. Add the curry leaves and slit green chilies. Sauté for about 30 seconds, or until the curry leaves are fragrant.
**Step 4: Combine and Serve**
1. Once the chicken is cooked and the tempering is ready, transfer the cooked chicken to a serving bowl.
2. Pour the hot tempering over the chicken. The sizzling oil will release the aroma of the spices and coat the chicken evenly.
3. Garnish with chopped cilantro.
4. Serve the Roscoe’s Chicken 65 hot and enjoy!
Tips for the Perfect Roscoe’s Chicken 65
* **Use Chicken Thighs:** Chicken thighs are more flavorful and stay juicier than chicken breasts when cooked at high temperatures.
* **Marinate for Longer:** The longer the chicken marinates, the more flavorful it will be. Aim for at least 2 hours, or preferably overnight.
* **Don’t Overcrowd the Pan:** When shallow frying, avoid overcrowding the pan. This will lower the oil temperature and result in less crispy chicken. Cook in batches if necessary.
* **Use Fresh Spices:** Freshly ground spices will provide the best flavor.
* **Adjust Spice Levels:** Adjust the amount of red chili powder and green chilies to your spice preference. Start with less and add more as needed.
* **Serve Immediately:** Chicken 65 is best served hot and fresh. The crispy texture will diminish as it sits.
Variations and Additions
While this recipe aims to replicate the classic Roscoe’s Chicken 65, feel free to experiment with variations and additions to personalize the dish.
* **Add Yogurt:** Adding a tablespoon or two of yogurt to the marinade can help tenderize the chicken and add a tangy flavor.
* **Add Food Coloring:** For a more vibrant red color, you can add a few drops of red food coloring to the marinade. However, this is optional and not necessary for the flavor.
* **Add Cashews:** Toasted cashews can be added to the tempering for added crunch and flavor.
* **Make it Vegetarian:** Substitute the chicken with paneer (Indian cheese) or cauliflower florets for a vegetarian version. Follow the same marination and cooking instructions.
* **Dry Red Chilies:** Replace Red chili powder with dry red chilies.
* **Different Types of Flour:** You can replace rice flour with other flour such as chickpea flour.
## Serving Suggestions
Roscoe’s Chicken 65 is a versatile dish that can be served as an appetizer, snack, or main course. Here are some serving suggestions:
* **Appetizer:** Serve as a starter at parties or gatherings. Garnish with cilantro and lemon wedges.
* **Snack:** Enjoy as a mid-day snack or evening treat.
* **Main Course:** Serve with rice, naan bread, or roti for a complete meal. Pair with a side of raita (yogurt dip) or dal (lentil soup).
* **Wrap Filling:** Use as a filling for wraps or sandwiches.
* **With Noodles:** Serve alongside some hot noodles to create a spicy meal.
Storage Instructions
* **Refrigerate:** Store leftover Chicken 65 in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat in the oven, air fryer, or microwave until heated through. The chicken may not be as crispy after reheating, but it will still be delicious.
Nutritional Information (Approximate)
*Note: Nutritional information is approximate and may vary depending on specific ingredients and portion sizes.*
* Calories: 350-400 per serving
* Protein: 30-35g
* Fat: 20-25g
* Carbohydrates: 10-15g
Conclusion
Roscoe’s Chicken 65 is a flavorful and satisfying dish that you can easily make at home. With its crispy texture, spicy kick, and tangy notes, it’s sure to be a crowd-pleaser. Follow this recipe and enjoy the delicious taste of Roscoe’s Chicken 65 in the comfort of your own kitchen. Don’t be afraid to experiment with variations and additions to create your own unique version of this classic dish. Happy cooking!