These Chicken 65 sliders are the perfect fusion of bold Indian flavors and classic comfort food. Crispy, golden fried chicken is coated in a spicy, tangy Chicken 65 seasoning with garlic, curry leaves, and green chilies, creating an irresistible flavor-packed bite. Served on soft, buttery slider buns with a creamy yogurt slaw, these sliders deliver the perfect balance of heat, crunch, and freshness.
Perfect for parties, game day, or an easy weeknight dinner, these spicy chicken sliders are both fun and crowd-pleasing. The combination of crispy chicken and cooling slaw makes every bite satisfying, while the vibrant spices bring a unique twist to traditional sliders that will keep everyone coming back for more.
❤️ Why You’ll Love This Chicken 65 Sliders Recipe
Bold Spicy Flavor
These Chicken 65 sliders are packed with spicy, tangy, garlicky flavor from Kashmiri chili powder, green chilies, curry leaves, ginger, and garlic.
Crispy Chicken Texture
The chicken fries up crisp and golden with a light coating of rice flour and cornstarch, giving every slider the perfect crunchy bite.
Cooling Yogurt Slaw
A creamy yogurt slaw balances the heat and adds freshness, making these spicy chicken sliders flavorful without feeling too heavy.
Perfect Party Food
These Indian chicken sliders are small, fun, and easy to serve, making them perfect for parties, game day, potlucks, or family dinners.
Fusion Comfort Food
This recipe combines classic Chicken 65 flavor with soft slider buns for a bold Indian fusion dish that feels familiar, fun, and unique.
❤️ Ingredient Notes for Chicken 65 Sliders
Boneless Chicken Thighs
Chicken thighs stay juicy after frying and give these Chicken 65 sliders the best flavor and texture. Cut them into small, even pieces so they cook quickly and fit neatly inside slider buns.
Thick Yogurt
A small amount of thick yogurt helps tenderize the chicken and adds the tangy flavor Chicken 65 is known for. Avoid thin yogurt because extra moisture can make the coating soft instead of crispy.
Kashmiri Chili Powder
Kashmiri chili powder gives the chicken its deep red color and mild, smoky heat. It helps these spicy Indian chicken sliders look bold without making them overwhelmingly hot.
Rice Flour and Cornstarch
Rice flour and cornstarch create a light, crispy coating on the fried chicken. This combination helps the chicken stay crisp after it is tossed with the curry leaf tempering.
Curry Leaves
Curry leaves are one of the most important ingredients in Chicken 65. They add a warm, aromatic flavor that makes the sliders taste more authentic and restaurant-style.
Green Chilies
Green chilies add fresh heat and fragrance to the tempering. Use fewer chilies for a milder version or add extra if you want very spicy Chicken 65 sliders.
Slider Buns
Soft potato rolls or brioche slider buns work best because they balance the crispy chicken and creamy slaw. Toasting the buns helps prevent sogginess and adds extra flavor.
Yogurt Slaw
The yogurt slaw cools down the spicy chicken and adds crunch, creaminess, and freshness. It makes each slider feel balanced instead of too heavy or too spicy.
❤️ How to Make Chicken 65 Sliders
Marinate the Chicken
In a large bowl, combine the chicken thighs, thick yogurt, ginger-garlic paste, Kashmiri chili powder, turmeric, coriander powder, cumin powder, garam masala, black pepper, salt, rice flour, cornstarch, and lemon juice. Mix until the chicken has a light, clingy coating. Add 1 to 2 teaspoons of water only if the mixture looks too dry.
Let the Flavor Develop
Cover the bowl and marinate the chicken for at least 1 hour, or up to overnight for deeper flavor. This helps the Chicken 65 stay juicy inside while developing bold spicy flavor.
Fry Until Crispy
Heat oil to 350°F. Fry the chicken in small batches for 4 to 5 minutes, or until golden, crisp, and cooked through. Transfer the fried chicken to a wire rack so it stays crispy instead of steaming.
Make the Curry Leaf Tempering
Heat oil in a small pan, then add the garlic and ginger. Cook until fragrant and lightly golden. Add the green chilies and curry leaves, letting them crackle to release their signature Chicken 65 aroma.
Toss the Chicken
Turn off the heat, then add the fried chicken to the pan with the tempering. Toss for 15 to 20 seconds, just until lightly coated. Avoid over-saucing so the chicken stays crisp.
Prepare the Yogurt Slaw
Mix the cabbage, carrots, thick yogurt, mayonnaise, cumin powder, sugar, salt, and lemon juice until creamy and balanced. The slaw adds a cool, fresh contrast to the spicy chicken.
Toast the Slider Buns
Butter the slider buns and toast them until lightly golden on the inside. For extra moisture protection, spread a thin layer of mayo on the bottom bun before adding the slaw.
Assemble the Chicken 65 Sliders
Add a spoonful of yogurt slaw to each bottom bun, then top with crispy Chicken 65, fresh cilantro, and pickled onions if using. Add the top bun and serve immediately for the best texture.
❤️ Pro Tips for Chicken 65 Sliders
Use Thick Yogurt
Thick yogurt helps the chicken stay tender without making the coating too wet. If your yogurt looks loose or watery, strain it first for the best crispy Chicken 65 texture.
Keep the Coating Light
The chicken should have a thin, clingy coating rather than a thick batter. This helps the fried chicken stay crisp and prevents the sliders from feeling heavy.
Fry in Small Batches
Frying too much chicken at once lowers the oil temperature and can make the coating soggy. Small batches help the chicken cook evenly and stay golden and crispy.
Use a Wire Rack
Transfer the fried chicken to a wire rack instead of paper towels. This prevents steam from softening the crust and keeps the Chicken 65 crisp before assembly.
Do Not Over-Sauce
Chicken 65 should be lightly tossed in the curry leaf tempering, not drenched. A quick toss keeps the chicken flavorful while preserving its crispy texture.
Toast the Buns
Toasted slider buns hold up better against the yogurt slaw and juicy chicken. A thin layer of mayo or butter can also help prevent soggy Chicken 65 sliders.
Serve Immediately
These spicy chicken sliders taste best right after assembly. For parties, keep the chicken, slaw, and buns separate until serving so every slider stays fresh and crisp.
❤️ Variations for Chicken 65 Sliders
Extra Spicy Chicken 65 Sliders
Add more green chilies or a pinch of cayenne pepper to the marinade for a hotter version. You can also drizzle chili oil over the chicken before serving for an extra kick.
Mild Version
Reduce the Kashmiri chili powder and use fewer green chilies for a milder flavor. The sliders will still have great taste without being too spicy.
Cheesy Chicken Sliders
Add a slice of pepper jack or mozzarella cheese on top of the hot chicken so it melts slightly. This adds a creamy, indulgent twist to the spicy Chicken 65 sliders.
Grilled Chicken 65 Sliders
Instead of frying, grill or air fry the marinated chicken for a lighter option. You will still get bold flavor with less oil.
Street-Style Chicken 65 Sliders
Add pickled onions, extra curry leaves, and a squeeze of fresh lemon juice for a more vibrant, street food-inspired version.
Lettuce Wrap Option
Skip the buns and serve the Chicken 65 in crisp lettuce cups for a low-carb alternative that is still fresh and flavorful.
Loaded Chicken 65 Sliders
Top the sliders with sliced avocado, extra slaw, and a drizzle of yogurt sauce for a more filling and indulgent meal.
❤️ Storage and Make Ahead for Chicken 65 Sliders
How to Store Leftovers
Store leftover Chicken 65 and yogurt slaw separately in airtight containers in the refrigerator. The chicken will keep well for up to 3 days, while the slaw is best used within 1 to 2 days for freshness.
How to Reheat Chicken 65
Reheat the chicken in an air fryer or oven at 375°F until hot and crispy again. Avoid microwaving, as it can make the coating soft and soggy.
Make Ahead Chicken
You can marinate the chicken up to 24 hours in advance for deeper flavor. Fry the chicken just before serving for the best crispy texture.
Make Ahead Slaw
The yogurt slaw can be prepared a few hours ahead and stored in the refrigerator. Stir before serving to keep the texture smooth and creamy.
Assemble Just Before Serving
For the best Chicken 65 sliders, assemble them right before serving. This keeps the buns from becoming soggy and ensures the chicken stays crisp.
Freezing Tips
You can freeze the fried chicken without the tempering for up to 2 months. Reheat in the oven or air fryer, then toss with fresh tempering before serving for the best flavor.
❤️ Chicken 65 Sliders FAQ
What is Chicken 65?
Chicken 65 is a popular South Indian dish made with crispy fried chicken tossed with garlic, curry leaves, and green chilies. It is known for its bold, spicy, and tangy flavor.
Are Chicken 65 sliders very spicy?
They can be moderately spicy, but you can easily adjust the heat by reducing the Kashmiri chili powder and using fewer green chilies.
Can I use chicken breast instead of thighs?
Yes, but chicken thighs are recommended because they stay juicier and more flavorful after frying. Chicken breast can become slightly dry if overcooked.
Can I make Chicken 65 sliders in an air fryer?
Yes, you can air fry the marinated chicken at 375°F until cooked through and crispy. The texture will be slightly different but still delicious.
What can I use instead of curry leaves?
Curry leaves provide a unique flavor that is hard to replace, but if unavailable, you can still make the recipe without them. Adding a little extra cilantro and lemon juice can help enhance the flavor.
Why is my chicken not crispy?
This usually happens if the oil temperature is too low, the pan is overcrowded, or the marinade is too wet. Keep the coating light and fry in small batches for the best results.
Can I make these sliders ahead of time?
You can prepare the components in advance, but it is best to assemble the sliders just before serving to keep the chicken crispy and the buns from getting soggy.
Chicken 65 Sliders (Crispy Spicy Indian Chicken Sliders)
Equipment
- Deep frying pan or heavy-bottomed pot
- Cooking thermometer (for oil temperature)
- Mixing bowls
- Tongs or slotted spoon
- Wire rack (for draining and keeping chicken crispy)
- Knife and cutting board
- Small skillet or pan (for tempering)
Ingredients
Chicken 65
- 1 lb boneless chicken thighs cut into bite-sized pieces
- 2 tbsp thick yogurt
- 1 tbsp ginger-garlic paste
- 2 tsp Kashmiri chili powder
- ½ tsp turmeric
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala
- ½ tsp black pepper
- ¾ tsp salt
- 1 tbsp rice flour
- 2 tbsp cornstarch
- 1 tsp lemon juice or vinegar
- 1–2 tsp water only if needed for coating consistency
Tempering
- 1½ tbsp oil
- 5 cloves garlic roughly chopped
- 1 tbsp ginger julienned
- 4 green chilies slit
- 15–20 curry leaves
- 1 tsp lemon juice or vinegar
- Pinch sugar
- Pinch salt
Yogurt Slaw
- 1 cup shredded cabbage
- ½ cup shredded carrots
- ½ cup thick yogurt
- 1 tbsp mayonnaise
- ½ tsp cumin powder
- ½ tsp sugar
- Salt to taste
- Squeeze of lemon juice
Assembly
- 12 slider buns potato rolls or brioche
- Butter for toasting buns
- Fresh cilantro
- Optional: pickled onions
- Optional: thin layer of mayo for moisture barrier
Instructions
Marinate the Chicken
- In a bowl, mix chicken with yogurt, ginger-garlic paste, spices, salt, rice flour, cornstarch, and lemon juice.
- Add 1–2 teaspoons water only if needed to create a light, clingy coating.
- Cover and marinate for at least 1 hour (up to overnight for best flavor).
Fry the Chicken
- Heat oil to 350°F (175°C). Fry chicken in small batches for 4–5 minutes until deep golden and crispy.
- Optional: Let rest 2 minutes, then fry again for 1–2 minutes for extra crispiness.
- Transfer to a wire rack and let rest for 2–3 minutes.
Make the Tempering
- Heat oil in a pan over medium heat. Add garlic and ginger and cook until lightly golden.
- Add green chilies and curry leaves and let them crackle.
- Stir in lemon juice, a pinch of sugar, and salt.
Toss the Chicken
- Turn off the heat and add the fried chicken to the pan. Toss gently for 15–20 seconds to lightly coat.
Make the Slaw
- In a bowl, mix cabbage, carrots, yogurt, mayo, cumin, sugar, salt, and lemon juice. Chill until ready to use.
Toast the Buns
- Butter slider buns and toast until lightly crisp on the inside.
Assemble the Sliders
- Spread a thin layer of mayo on the bottom bun (optional). Add a spoonful of yogurt slaw, then top with Chicken 65.
- Garnish with cilantro and pickled onions, then add the top bun.
- Serve immediately.
Notes
- Use thick, strained yogurt for the marinade. Thin yogurt adds excess moisture and can prevent the chicken from crisping properly.
- The coating should be light and clingy, not thick or batter-like. Add only 1–2 teaspoons of water if the mixture looks too dry.
- Chicken thighs are highly recommended for juicier, more flavorful results. Chicken breast can dry out during frying.
- Fry the chicken at 350°F (175°C) and avoid overcrowding the pan. Overcrowding lowers oil temperature and leads to soggy coating.
- For extra crispy Chicken 65, use the double-fry method: fry once, rest briefly, then fry again for 1–2 minutes.
- Always rest fried chicken on a wire rack instead of paper towels to prevent steam from softening the crust.
- Curry leaves are essential for authentic Chicken 65 flavor and aroma. If possible, use fresh curry leaves for best results.
- The tempering step is key—this is where the dish develops its signature spicy, garlicky, tangy flavor.
- Do not over-sauce the chicken. Chicken 65 should be lightly coated, not drenched, to maintain its crispy texture.
- Toasting the slider buns adds structure and helps prevent sogginess when assembling.
- A thin layer of mayo or butter on the buns acts as a moisture barrier, keeping sliders from becoming soggy.
- The cooling yogurt slaw balances the heat and adds a refreshing contrast to the spicy chicken.
- Serve immediately after assembling for the best texture and flavor.
❤️ More Recipes You’ll Love
If you loved these bold and crispy Chicken 65 sliders, here are some delicious recipes from Sugar Cloud Baking to try next. These dishes bring the same creative, flavor-packed energy to your kitchen.
- Veg Malai Toast (Creamy Indian Cafe-Style Malai Toast)
- Indian Egg Curry with Mustard Seeds
- Butter Chicken Pasta
- Tandoori Masala Chicken Burger
- Elevated Beetroot Halwa
From creamy Indian cafe-style dishes to bold fusion comfort food, these recipes are perfect for expanding your menu and keeping your meals exciting.
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