This air fryer chicken 65 recipe brings the bold, spicy flavors of Indian street food right to your kitchen. Air fryer chicken 65 comes out shatteringly crispy on the outside and juicy on the inside — no deep-frying required.
SERVES: 4 | PREP: 20 MIN | MARINATE: 30 MIN | COOK: 18 MIN | TOTAL: 68 MIN
What Is Chicken 65?
Chicken 65 is a famous deep-fried chicken dish born in Chennai, India, back in 1965.
It’s known for its fiery red color, tangy marinade, and crispy coating. Making it in the air fryer cuts the oil way down without losing any of that incredible crunch.
Ingredients for Air Fryer Chicken 65
Chicken & Marinade
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken thighs | 1.5 lbs (680g) |
| Plain whole-milk yogurt | 3 tablespoons |
| Lemon juice (fresh) | 2 tablespoons |
| Cornstarch | 3 tablespoons |
| All-purpose flour | 2 tablespoons |
| Egg | 1 large |
| Kashmiri red chili powder | 2 teaspoons |
| Regular red chili powder | 1 teaspoon |
| Cumin powder | 1 teaspoon |
| Coriander powder | 1 teaspoon |
| Garam masala | ½ teaspoon |
| Turmeric powder | ¼ teaspoon |
| Ginger-garlic paste | 1 tablespoon |
| Salt | 1 teaspoon |
| Oil (for marinade) | 1 tablespoon |
| Oil spray (for air fryer) | As needed |
For the Tempering (Tarka)
| Ingredient | Amount |
|---|---|
| Oil | 2 tablespoons |
| Curry leaves (fresh or dried) | 12–15 leaves |
| Green chilies, slit | 3–4 |
| Garlic cloves, minced | 4 |
| Soy sauce | 1 teaspoon |
| Ketchup | 1 teaspoon |
| Red food coloring (optional) | A small pinch |
Step-by-Step Instructions
Phase 1: Cut and Prep the Chicken
Step 1: Cut the chicken into bite-sized pieces.
Cut your chicken thighs into 1.5-inch chunks — roughly the size of a large grape. Chicken thighs work much better than breasts here because they stay moist through the high heat of the air fryer. Try to keep all the pieces roughly the same size so they cook evenly.
Step 2: Pat the chicken completely dry.
Use paper towels to press down firmly on every piece of chicken. This step is critical. Wet chicken won’t get crispy — the moisture turns to steam instead of a crust. Take your time and make sure the pieces feel dry to the touch.
Phase 2: Make the Marinade
Step 3: Combine your dry spices in a small bowl.
Add the Kashmiri red chili powder, regular red chili powder, cumin powder, coriander powder, garam masala, turmeric, and salt to a bowl and stir them together. Kashmiri chili powder gives you that gorgeous red color without too much heat. The regular chili powder adds the fire.
Step 4: Mix the full marinade.
In a large bowl, combine the spice mix with the yogurt, lemon juice, egg, ginger-garlic paste, and 1 tablespoon of oil. Whisk everything together until smooth. The yogurt and lemon juice tenderize the chicken while the egg helps the coating stick.
Step 5: Add cornstarch and flour.
Stir in the cornstarch and flour. These two ingredients are your secret weapons for that signature crispy crust on air fryer chicken 65. Cornstarch creates a shatteringly light crunch while the flour adds structure.
Step 6: Add the chicken and coat well.
Add the dry chicken pieces to the marinade bowl. Use your hands or a spoon to toss and press the marinade into every piece. Make sure there are no bare spots. Every piece should be fully coated in the thick, red paste.
Step 7: Marinate for at least 30 minutes.
Cover the bowl with plastic wrap and let it rest in the fridge for at least 30 minutes. If you have more time, marinating for 2–4 hours gives even deeper flavor. Don’t skip this step — the acids in the marinade break down the proteins and push all that spice flavor deep into the meat.
Phase 3: Air Fry the Chicken
Step 8: Preheat your air fryer.
Set your air fryer to 400°F (200°C) and let it run for 5 minutes before adding any food. Preheating is just like preheating an oven — starting with a hot basket means your chicken hits high heat instantly, which is what creates that crispy exterior right away.
Step 9: Arrange chicken in a single layer.
Pull your marinated chicken out of the fridge. Working in batches if needed, place the pieces in the air fryer basket in a single layer with a small gap between each piece. Do not stack or pile the chicken. Crowding causes steaming instead of crisping, and you’ll end up with soggy chicken 65.
⚠️ Warning: Depending on the size of your air fryer, you may need to cook in 2 batches. A 5–6 quart air fryer fits about half the recipe at a time.
Step 10: Spray the chicken generously with oil.
Give all the pieces a good spray of cooking oil. This is important — the oil spray helps the coating crisp up and turn golden instead of drying out. Use an oil spray bottle rather than a brush so you don’t disturb the coating.
Step 11: Cook for 9 minutes, then flip.
Cook at 400°F for 9 minutes. When the timer goes off, open the basket and flip each piece over using tongs. The bottom side should look golden and slightly crisp. If any coating has stuck to the basket, gently loosen it with a silicone spatula.
Step 12: Spray again and finish cooking.
Spray the flipped side with oil and cook for another 8–9 minutes at 400°F. Your air fryer chicken 65 is done when the outside is deep golden-red and slightly charred at the edges, and a meat thermometer reads 165°F (74°C) in the thickest piece. The coating should feel firm and crispy when you tap it with tongs.
Step 13: Rest the chicken briefly.
Transfer the cooked chicken to a plate lined with paper towels. Let it rest for 3–4 minutes while you make the tempering. Resting lets the juices redistribute back into the meat so every bite stays juicy.
Phase 4: Make the Tempering (Tarka)
Step 14: Heat oil in a skillet.
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Use a skillet big enough to hold all the chicken at the end. The oil is ready when a curry leaf dropped in sizzles immediately.
Step 15: Fry the aromatics.
Add the curry leaves and green chilies first — stand back because they will sputter and pop loudly in the hot oil. Fry for 30 seconds, stirring constantly. Then add the minced garlic and stir for another 30 seconds until fragrant and just starting to turn golden. Don’t let the garlic go dark brown or it will taste bitter.
Step 16: Add the sauces and finish the dish.
Add the soy sauce and ketchup to the pan and stir quickly. These two ingredients add umami depth and a subtle tang that pulls all the flavors together. If you’re using food coloring, add the tiny pinch now and stir. Immediately add all the cooked chicken pieces.
Step 17: Toss and coat the chicken.
Toss everything together over high heat for 1–2 minutes, making sure every piece of chicken gets coated in the garlicky, aromatic tempering. This final step is what makes restaurant-style air fryer chicken 65 — the tarka adds layers of flavor that go way beyond just the marinade.
Chef’s Notes for Perfect Air Fryer Chicken 65
Use chicken thighs, always. Chicken breasts dry out fast at high heat. Thighs have more fat, which keeps the meat juicy even after 18 minutes in a hot air fryer.
Don’t skip the dry-off step. Patting your chicken dry before marinating makes a bigger difference to your final crunch than almost anything else in this air fryer chicken 65 recipe.
Kashmiri chili powder is worth finding. It’s available at any Indian grocery store and on Amazon. It gives you the signature red color with a mild, slightly smoky heat. Regular paprika can work as a substitute but the color won’t be as vivid.
Batch-cook without panic. Keep your first batch warm in an oven set to 200°F while you cook the second batch. The low oven heat maintains crispiness without drying the chicken out.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~385 |
| Protein | 36g |
| Carbohydrates | 14g |
| Fat | 19g |
| Fiber | 1g |
| Sodium | 720mg |
Nutrition estimates are based on 1.5 lbs of chicken thighs with oil spray. Actual values vary depending on your specific ingredients and air fryer model.
Variations
1. Chicken 65 Butter Masala
After the tempering step, add ½ cup of heavy cream and 2 tablespoons of butter to the skillet before tossing in the chicken. This turns the dish into a rich, saucy party appetizer that pairs beautifully with naan or rice.
2. Cauliflower 65 (Vegan Version)
Swap the chicken for 1 large head of cauliflower cut into florets. Use 3 tablespoons of plant-based yogurt and skip the egg. Air fry at 390°F for 15 minutes, flipping halfway. The tempering steps stay exactly the same. This version works perfectly alongside my Air Fryer Breaded Chicken Breast at a dinner party — you get a great meat-free and meat option together.
3. Extra-Crispy Chicken 65
Double the cornstarch to 6 tablespoons and reduce the yogurt to 1 tablespoon. The drier, denser coating creates a crunch that holds up even after the tempering toss.
4. Chicken 65 Biryani Topping
Make a batch of your favorite basmati rice biryani and pile the finished air fryer chicken 65 pieces right on top. The crispy chicken adds incredible texture to the soft rice. For an easy weeknight dinner idea, serve it alongside my Air Fryer Chicken and Potatoes — two dishes, one appliance, zero stress.
Storage & Reheating
Refrigerator: Store leftover air fryer chicken 65 in an airtight container for up to 3 days. Keep the chicken separate from any leftover tempering oil if possible.
Freezer: Freeze cooked chicken pieces in a zip-lock bag for up to 2 months. Spread them flat before freezing so they don’t stick together. Thaw overnight in the fridge before reheating.
Reheating in the Air Fryer: This is the best method by far. Place cold chicken pieces in the air fryer at 375°F for 5–6 minutes. They’ll come back to life with a crispy coating that’s almost as good as fresh.
Reheating in the Oven: Spread pieces on a wire rack set over a baking sheet. Heat at 400°F for 8–10 minutes. The wire rack lets hot air circulate under the chicken so the bottom doesn’t go soggy.
Avoid the Microwave: Microwaving makes the coating rubbery and soft. It’s a last resort only.
Troubleshooting
Problem 1: My chicken isn’t getting crispy. The most likely cause is too much moisture. Make sure you patted the chicken completely dry before marinating. Also check that you’re not overcrowding the basket — leave space between every piece. Finally, confirm your air fryer actually preheated before you added the chicken.
Problem 2: The coating is falling off during cooking. This happens when the marinade is too thin or the chicken is too wet. Add an extra tablespoon of cornstarch to your marinade and let it sit for 5 more minutes before air frying. The starch absorbs excess moisture and binds the coating.
Problem 3: My chicken 65 is burning on the outside but raw inside. Your pieces are too large or your air fryer runs hot. Cut chicken into smaller 1-inch pieces and reduce the temperature to 385°F. Use a meat thermometer to check — you need 165°F at the center.
Problem 4: The color looks pale, not red. Kashmiri red chili powder is the key ingredient for that deep red color. If you substituted regular paprika, the color will be orange-tan. You can also add a tiny pinch of red food coloring to the marinade to boost the color without affecting taste.
Problem 5: The dish isn’t spicy enough. Chicken 65 is supposed to have some serious heat. Add an extra ½ to 1 teaspoon of regular red chili powder to the marinade. You can also add 1 teaspoon of white vinegar to the tempering for a sharper, more aggressive heat.
Equipment Essentials
- Air fryer (5–7 quart recommended for a full batch)
- Large mixing bowl for marinating
- Paper towels for drying chicken
- Tongs for flipping during cooking
- Meat thermometer to check doneness
- Large skillet or wok for the tempering
- Oil spray bottle for even coating
- Cutting board and sharp knife
Shopping List
Produce & Fresh Items
- [ ] Boneless skinless chicken thighs (1.5 lbs)
- [ ] Fresh garlic (1 head)
- [ ] Green chilies (3–4)
- [ ] Fresh curry leaves (or find dried in spice aisle)
- [ ] 1 lemon
Dairy & Refrigerated
- [ ] Plain whole-milk yogurt (small container)
- [ ] 1 large egg
Pantry & Spices
- [ ] Kashmiri red chili powder
- [ ] Regular red chili powder
- [ ] Cumin powder
- [ ] Coriander powder
- [ ] Garam masala
- [ ] Turmeric powder
- [ ] Cornstarch
- [ ] All-purpose flour
- [ ] Soy sauce
- [ ] Ketchup
- [ ] Cooking oil spray
- [ ] Neutral oil (vegetable or avocado)
5 Success Secrets for Air Fryer Chicken 65
- Marinate longer when you can. Even 30 minutes works, but if you prep the marinade in the morning and cook at dinner time, you’ll taste the difference. The spices penetrate deeper and the acids tenderize the meat more completely.
- Preheat every single time. Skipping the preheat is the #1 mistake home cooks make with air fryers. Cold baskets mean your chicken steams for the first few minutes instead of crisping. Always give your air fryer a full 5 minutes to reach temperature.
- Oil spray is non-negotiable. The marinade doesn’t have enough fat on its own to brown properly in an air fryer. A generous spray of neutral oil on both sides before and after flipping is what transforms the coating from dull to golden.
- Cook the tempering fast and hot. The aromatics in the tarka — curry leaves, chilies, garlic — should sizzle and char slightly in the hot oil. This quick high-heat cooking creates deep, complex flavors. Don’t rush it by using low heat or the garlic just softens instead of developing that nutty, toasty flavor.
- Serve immediately. Air fryer chicken 65 is at its absolute best within 5–10 minutes of finishing. The coating starts to soften as the chicken sits, especially after the tarka toss. Plan your meal so the chicken comes off the air fryer right before you’re ready to eat.
Happy cooking! Share your air fryer chicken 65 results — I’d love to hear how it turned out in your kitchen.
