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Buttermilk Fried Chicken Drumsticks and Caviar

We love fried chicken. We love caviar. Here, we bring the two together for quite the elevated, yet attainable dining experience.

Caviar: A fine-dining classic that you should also consider adding to your kitchen staples. It might seem like an inaccessible ingredient, or too fancy to be used at home, but this really isn’t the case. Case in point: This recipe pairs caviar with fried chicken for a truly decadent dish achievable for all cooking levels.

 

Recipe:

Buttermilk Fried Chicken Drumsticks and Caviar

Ingredients

For the marinade

  • 2 lbs drumsticks
  • 2 cups buttermilk
  • 2 tbsp sea salt
  • 2 tsp hot sauce
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 bunch of thyme

For the breading

  • 1 cup flour
  • 2 tbsp corn starch
  • 1 tsp pepper
  • Canola oil, for frying
  • Flaky sea salt
  • Caviar
  • Crème Fraiche

Instructions

  • Add chicken, buttermilk, salt, hot sauce, pepper, garlic powder, onion powder, and thyme to a large bowl. Cover and refrigerate for 8 hours or overnight.
  • Add flour, cornstarch, and black pepper to another shallow bowl and mix together.
  • Heat oil in a heavy-bottomed pot over medium-high heat.
  • Meanwhile, remove chicken from marinade and let excess buttermilk drain off before dredging in flour mixture on all sides, shaking off any extra flour, and transferring to a plate.
  • Once the oil has reached 375 degrees, fry in batches until golden brown and cooked through to an internal temperature of 165 degrees (about 12-14 minutes). Transfer to a paper-lined plate or wire-racked baking sheet and allow to cool and drain. While the chicken is still hot, season each side with salt.
  • Serve warm, topped with a dollop of creme fraiche and caviar.

Ingredients

For the marinade

  • 2 lbs drumsticks
  • 2 cups buttermilk
  • 2 tbsp sea salt
  • 2 tsp hot sauce
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 bunch of thyme

For the breading

  • 1 cup flour
  • 2 tbsp corn starch
  • 1 tsp pepper
  • Canola oil, for frying
  • Flaky sea salt
  • Caviar
  • Crème Fraiche

Instructions

  • Add chicken, buttermilk, salt, hot sauce, pepper, garlic powder, onion powder, and thyme to a large bowl. Cover and refrigerate for 8 hours or overnight.
  • Add flour, cornstarch, and black pepper to another shallow bowl and mix together.
  • Heat oil in a heavy-bottomed pot over medium-high heat.
  • Meanwhile, remove chicken from marinade and let excess buttermilk drain off before dredging in flour mixture on all sides, shaking off any extra flour, and transferring to a plate.
  • Once the oil has reached 375 degrees, fry in batches until golden brown and cooked through to an internal temperature of 165 degrees (about 12-14 minutes). Transfer to a paper-lined plate or wire-racked baking sheet and allow to cool and drain. While the chicken is still hot, season each side with salt.
  • Serve warm, topped with a dollop of creme fraiche and caviar.
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