Andy Cooks | Crispy Fried Chicken with $7 Caviar VS $300 Caviar @andy_cooks | Uploaded April 2024 | Updated October 2024, 3 hours ago.
Do you really need expensive caviar to enjoy Fried Chicken & Caviar at home? Even if you don’t like caviar, you’ll love my fried chicken recipe.
Just a little note - you can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.
Get your copy of my book at the link below:
cookdinehost.com//products/andy-cooks-the-cookbook?variant=43872618840313?¤cy=AUD&tw_source=google&tw_adid=674133001900&tw_campaign=20355651572&gad_source=1&gclid=CjwKCAjwoa2xBhACEiwA1sb1BGEupXDNlnAH0QDpTsHaT8eVfy0PbkXEIPvl9VNTncCI7k79PqGSTBoC1sMQAvD_BwE
RECIPE: andy-cooks.com/blogs/recipes/fried-chicken
Fried Chicken and Caviar
Ingredients:
- 12 chicken drumsticks (or tenders)
- salt, to taste
- 350g plain flour (all-purpose flour)
- 150g potato starch (or cornstarch)
- 1.5 tbsp smoked paprika
- 1 tbsp MSG
- 500ml buttermilk
- peanut oil for frying (about 3L)
- optionally, caviar of your choice for garnish
Method:
1. Dry the chicken thoroughly and season with salt all over. Place on a wire rack and refrigerate uncovered for at least 1 hour, ideally 3 hours.
2. In a bowl, mix together the plain flour, potato starch, smoked paprika, and MSG. Dust the chicken in this flour mixture, pat off any excess, and place back on the wire rack.
3. In a separate bowl, season your buttermilk with a pinch of salt and, optionally, a few tablespoons of water to thin it slightly. Whisk to combine well. Add a few big spoonfuls of the buttermilk to the flour mixture and stir through; this will create clumps that help form a crispy crust.
4. Preheat your oil to 165°C for drumsticks or 180°C for tenders.
5. Dip the flour-dusted chicken into the buttermilk, allowing any excess to drip off. Then, coat thoroughly in the flour mixture, pressing to adhere the coating. Fry the chicken for 8-10 minutes, or until it reaches an internal temperature of 65-70°C. Remember, the chicken will continue to cook ("carryover cooking") after it's removed from the oil.
6. Remove the chicken from the oil and let it drain on a wire rack. If serving without caviar, season with a bit more salt to taste. If serving with caviar, be cautious with additional salt, as caviar is quite salty. Garnish with caviar just before serving.
FOLLOW ME:
Instagram: instagram.com/andyhearnden
TikTok: tiktok.com/@andy_cooks
Facebook: facebook.com/andy.h.cooks
Snapchat: story.snapchat.com/p/4730e972-0ae2-4135-8995-a2891534ae1a/1534118165082112
Website with all my recipes: andy-cooks.com
Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
Do you really need expensive caviar to enjoy Fried Chicken & Caviar at home? Even if you don’t like caviar, you’ll love my fried chicken recipe.
Just a little note - you can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.
Get your copy of my book at the link below:
cookdinehost.com//products/andy-cooks-the-cookbook?variant=43872618840313?¤cy=AUD&tw_source=google&tw_adid=674133001900&tw_campaign=20355651572&gad_source=1&gclid=CjwKCAjwoa2xBhACEiwA1sb1BGEupXDNlnAH0QDpTsHaT8eVfy0PbkXEIPvl9VNTncCI7k79PqGSTBoC1sMQAvD_BwE
RECIPE: andy-cooks.com/blogs/recipes/fried-chicken
Fried Chicken and Caviar
Ingredients:
- 12 chicken drumsticks (or tenders)
- salt, to taste
- 350g plain flour (all-purpose flour)
- 150g potato starch (or cornstarch)
- 1.5 tbsp smoked paprika
- 1 tbsp MSG
- 500ml buttermilk
- peanut oil for frying (about 3L)
- optionally, caviar of your choice for garnish
Method:
1. Dry the chicken thoroughly and season with salt all over. Place on a wire rack and refrigerate uncovered for at least 1 hour, ideally 3 hours.
2. In a bowl, mix together the plain flour, potato starch, smoked paprika, and MSG. Dust the chicken in this flour mixture, pat off any excess, and place back on the wire rack.
3. In a separate bowl, season your buttermilk with a pinch of salt and, optionally, a few tablespoons of water to thin it slightly. Whisk to combine well. Add a few big spoonfuls of the buttermilk to the flour mixture and stir through; this will create clumps that help form a crispy crust.
4. Preheat your oil to 165°C for drumsticks or 180°C for tenders.
5. Dip the flour-dusted chicken into the buttermilk, allowing any excess to drip off. Then, coat thoroughly in the flour mixture, pressing to adhere the coating. Fry the chicken for 8-10 minutes, or until it reaches an internal temperature of 65-70°C. Remember, the chicken will continue to cook ("carryover cooking") after it's removed from the oil.
6. Remove the chicken from the oil and let it drain on a wire rack. If serving without caviar, season with a bit more salt to taste. If serving with caviar, be cautious with additional salt, as caviar is quite salty. Garnish with caviar just before serving.
FOLLOW ME:
Instagram: instagram.com/andyhearnden
TikTok: tiktok.com/@andy_cooks
Facebook: facebook.com/andy.h.cooks
Snapchat: story.snapchat.com/p/4730e972-0ae2-4135-8995-a2891534ae1a/1534118165082112
Website with all my recipes: andy-cooks.com
Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
