Get ready to elevate your fried chicken game with this knockout recipe. We're talking succulent, juicy chicken encased in a perfectly crispy batter, topped off with a luxurious scoop of caviar for that extra wow factor. Perfect for a game day treat or a fancy feast, this dish is sure to impress your friends and taste buds alike!
Category
Lunch
Servings
4
Prep time
4 hours
Cook time
30 minutes
Get ready to elevate your fried chicken game with this knockout recipe. We're talking succulent, juicy chicken encased in a perfectly crispy batter, topped off with a luxurious scoop of caviar for that extra wow factor. Perfect for a game day treat or a fancy feast, this dish is sure to impress your friends and taste buds alike!
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
Directions
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.
- 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.
- 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.
- Preheat your oil to 165°C for drumsticks or 180°C for tenders.:
- 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.
- 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.
