Crispy Fried Chicken with $7 Caviar VS $300 Caviar

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:

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:

Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins

[SimDeck]

Undoubtedly one of the most outstanding cooking channels online, it shines with a genuine passion for inspiring and elevating the abilities of home cooks, free from any pretense or ego

[danielrichards]

Just curious how many people wait and look for the “Korn Flour” every single episode Andy posts. It just happens to make my day awesome, whenever it pops up!!!

[candymnz]

I just used this fried chicken batter, a beer batter version, it was a huge hit with the family! Thanks chef!

[ambertrails]

You know you see a great taste in music, when there's a K in Korn Flour AND it's backwards :D

[bikramjitsingh]

I've never tasted a caviar. But you make me wanna do it, cause I like Fried Chicken!!!

[LindaSmith-vqbr]

I have never tried that combo. When the budget allows. Thanks!

[gingermoore]

I'm still trying to understand chicken and waffles, and now you hit me with this. 😂😂😂😂

[Roger__Wilco]

I've always really loved cheap salty lumpfish 'caviar' more than most expensive kinds, open a jar and I feel like how Zoidberg does about sardines lol

[filiplou]

Try caviar with mashed potatoes instead. Delicious and counters the saltiness

[Time_Waster]

PLEASE PLEASE MAKE A VIDEO ON MAKING STOCKS..

[killercaos]

Caviar feels like one of those "once in a lifetime" kinda thing to eat. So I expect most people will default to the most expensive one because in their head its "I'm trying this once might as well go the full monty" when in reality most people will not be able to have the sophisticated palate to tell the difference between $30 vs $300 caviar. So just save yourself the cost and get the "good enough" one

[beatles]

Wow, my two favourite things together in a single shot: fried chicken and transparent shirts... Just kidding, fantastic video as always. Thank you, chef.

[paulvenn]

That starch, SOMETHING TAKESSS A PAARRTTT OF

[rickyspanish]

What an interesting combo! I've never heard of that before.
On the topic of wet vs. dry brine, have you tried using pickle juice and butter milk? It's ok if it's wet after because you just use that as part of the dredge.
Great video as always, cheers!

[bbdle]

So happy to see no egg! I love your videos but so so so much egg and I am allergic 😢

[matthewh.]

Even if paired with the best fried chicken, I am fairly certain I would still barf tasting caviar. No joke!

[rominthomas]

don’t you normally rince the chicken over water after brining ?

[williamwoody]

The best thing to drink with first rate fried chicken? Champagne.

[duwi]

OH my god. Did you actually name it KORNflour with the backwards K for the Backwards R in KORN?

[HevyRL]

“Put a glove on, because I’m a wuss” 😂😂