How to Make Chef Roscoe's Chicken 65

Food and Wine

Chef Roscoe brings bold flavor to the kitchen with his version of Chicken 65—a fiery, flavorful, South Indian–inspired dish that’s part curry, part fried chicken, and all delicious. In this video, Chef Roscoe walks you through marinating the chicken in spices, frying it to crispy perfection, and finishing it with a sizzling blend of curry leaves, citrus, and chilies.

Transcript

00:00This is Chicken 65, South India's boldest, crispiest fried chicken.

00:04Marinate chicken thighs in yogurt, ginger garlic paste, Kashmiri chili, cumin,

00:08coriander, and curry leaves. Then coat in cornstarch and fry until golden and

00:13crunchy. In a skillet, bloom garlic and curry leaves in hot oil, toss in green

00:17chilies, a head of lemon juice, and bring it all together. The result? Fiery, tangy,

00:22deeply savory chicken with layers of heat and crunch. Serve hot and watch it

00:26vanish. Whoa, I love this dish so much. Chicken 65, my favorite.

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