Chicken 555
Chicken 555 is a popular South Indian starter that’s all about bold flavours, crispy textures, and mouth-watering aroma. It’s perfect for a night in or as an appetizer for your next gathering.
What is Chicken 555?
Chicken 555 isn’t just another item on the chicken items menu; it’s a classic example of South Indian flavours turned up a notch. The dish typically features bite-sized pieces of chicken breast, marinated in a spicy blend, battered, and deep-fried or shallow-fried to perfection.
While it’s a popular choice in restaurants, making Chicken 555 at home is a rewarding experience, and it doesn’t require any complex cooking techniques. Think of it as a blend between a classic recipe for battered chicken and fiery, fragrant spices that are signature to Indian cooking.
Ingredients for Chicken 555
This simple easy chicken dinner favourite comes together in a flash! Perfect for those seeking easy chicken recipes for one or a crowd-pleasing starter. This recipe calls for boneless chicken breast pieces.
Recipe Card
Chicken 555
Course: Snacks, MainCuisine: Indian, HyderabadiDifficulty: Medium3
servings15
minutes20
minutes1
hour1
hour35
minutesThis crispy South Indian chicken starter combines perfectly spiced chicken breast with aromatic curry leaves. Learn our chef-tested tips for making Chicken 555 in just 30 minutes. Your search for the perfect chicken appetizer ends here! 🍗
Ingredients
Ingredients for marinating the Chicken500 g chicken, boneless, use chicken breast cut into 2-inch strips
1 tsp salt
1 tbsp black pepper, coarsely ground
1 tbsp ginger and garlic, crushed
2 tbsp yogurt
1 egg (binding agent)
7 tbsp corn flour (for crispness)
- For Sauce
2 tbsp butter or ghee
2 tbsp garlic, finely chopped
7 to 8 green chillies, cut in half lengthwise (adjust as needed)
2 sprigs fresh curry leaves
1 tsp turmeric powder
½ tsp red chili powder
½ tsp coriander powder
½ tsp red chili flakes
3 ½ tbsp yogurt
1 tbsp dark soy sauce
oil for frying
1 sprig of curry leaves, for garnish
1 tbsp fresh coriander leaves, chopped, for garnish
1 tbsp fresh mint leaves, chopped, for garnish
salt, to taste
Directions
- Step 1: Marinate the Chicken
- Start by marinating the chicken breast pieces. In a bowl, combine the chicken with 1 tsp salt, 1 tbsp coarsely ground black pepper, 1 tbsp ginger-garlic paste, 2 tbsp yoghurt, 1 egg and 7 tbsp corn flour. Toss everything together so the chicken is well-coated in this flavourful mix. Let it marinate for at least 60 minutes – this helps the chicken stay juicy while absorbing all those lovely spices.
- Step 2: Fry the Chicken
- Heat oil in a deep-frying pan over medium heat. Once the oil is hot, carefully drop the chicken breast pieces into the pan, a few at a time, to avoid overcrowding. Fry until golden brown and crispy, which usually takes about 3 minutes per side. Flip them and fry them for 2 – 3 mins. Use a slotted spoon to transfer them to a paper towel-lined plate to soak up any extra oil.
- Step 3: Add the Aromatics
- In a pan, heat 1 tbsp butter or ghee over a medium flame.
Add 2 tbsp garlic and fry for 20 seconds. - Now add 7 – 8 green chilies and fry for 15 seconds on low flame.
Add 2 sprigs fresh curry leaves and fry for 10 seconds.
- Add 1 tsp turmeric powder, ½ tsp red chili powder, ½ tsp coriander powder, ½ tsp red chili flakes, and salt. Keep the flame low so the spices do not burn.
- Add 3½ tbsp yogurt and cook until water dries out a little and the sauce start to thicken.
Add 1 tbsp dark soy sauce and mix. Toss the fried chicken into the mixture.
Garnish with 1 sprig curry leaves, 1 tbsp finely chopped coriander leaves, and 1 tbsp finely chopped mint leaves and give a last toss. Serve hot and enjoy.
Recipe Video
Notes
- Our green chillies were mildly spiced as I bought them frozen. Adjust the spice levels to your liking
- Make sure your oil is hot enough before frying
- Don’t crowd your pan – give those chicken pieces space to dance!
- Add curry leaves at the end for a flavour explosion!
Tips for the Best Chicken 555
Air Fry or Bake: Want a lighter version? Try baking or air-frying the chicken pieces instead. You’ll still get that crispy exterior without the extra oil. The texture and taste will be slightly different. I liked the oil fried version more though.
Make It a Meal: Pair it with a cucumber-onion salad or a cooling raita to balance the heat.
Batch Cooking: Marinate the chicken and store it in the fridge for up to 24 hours. This makes cooking quick and easy when you’re ready to serve.
