Signature Two Piece Fried Chicken Recipe

Keep caviar chilled in its container until plating. Bring to table temperature just before serving (about 5 minutes out of refrigerator) so flavor is best. Snip chives finely and set aside. Cut lemon into wedges.

On final plate, spoon 1/2 oz caviar onto a small chilled ceramic spoon or ramekin. Garnish with a light sprinkle of chives and place a lemon wedge on the side.

Brine/Marinate: In a bowl combine 1 cup buttermilk, 1 tsp kosher salt and 1/2 tsp black pepper. Submerge the two chicken pieces, cover and refrigerate for at least 2 hours or up to overnight. This tenderizes and seasons the meat.

Prepare dredge: In a large shallow bowl whisk together 1.5 cups flour, 1/4 cup cornstarch, 1 tsp paprika, 1/4 tsp cayenne, 1/2 tsp baking powder, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp kosher salt plus 1/2 tsp black pepper.

Make egg wash: In a separate bowl beat 2 eggs with 1/4 cup milk until smooth.

Heat oil: Pour 4 cups neutral oil into a heavy-bottomed pot or deep fryer. Heat to 325°F (160°C) for initial cook. Use a thermometer to monitor temperature.

Dredge chicken: Remove chicken from buttermilk, letting excess drip off. First dredge in seasoned flour mixture (pressing to adhere), then dip into egg wash, then return to flour for a double coating. Shake off excess.

First fry (low-and-slow): Fry chicken pieces in batches without crowding at 325°F for 10–12 minutes until internal temp reaches ~150°F (65°C) and crust is set. Maintain oil temp by adjusting heat and not adding too many pieces at once.

Rest briefly: Transfer to a wire rack set over a sheet pan for 5 minutes while oil returns to 350°F (175°C).

Finish fry (crisp): Increase oil to 350°F and fry the chicken another 3–4 minutes until golden brown and internal temp reaches 165°F (74°C). Total cook time per piece will be ~14–18 minutes depending on size.

Drain & finish: Remove chicken to rack. Immediately brush with 1 tbsp melted butter for sheen and flavor. Keep warm in a 200°F oven if plating later.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

Combine 2 cups flour, 1 tbsp baking powder and 1 tsp salt in a bowl. Cut in 6 tbsp cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized bits.

Add 3 tbsp buttermilk and stir gently until dough just comes together. Turn onto lightly floured surface, fold once or twice, press to 3/4-inch thickness. Use a 2.5-inch round cutter to stamp biscuits without twisting the cutter.

Place biscuits on prepared sheet, brush tops with 2 tbsp heavy cream. Bake for 12–15 minutes until golden. Remove and keep warm in a low oven if needed.

Whisk 4 eggs with 2 tbsp whole milk, 1/4 tsp salt and 1/8 tsp white pepper until combined but not frothy.

Melt 1 tbsp butter in a nonstick skillet over low–medium-low heat until foaming. Pour in eggs and stir continuously with a silicone spatula, scraping the bottom gently. Cook slowly until curds form and eggs are still glossy and just set — remove from heat a little earlier than you think. Total cook time ~3–4 minutes for very soft curds.

Taste and correct seasoning if needed. Keep warm for immediate plating; eggs should remain creamy.

Assemble the plate: Place one warm biscuit (split if desired) on the plate. Arrange the two-piece fried chicken adjacent to the biscuit. Spoon a generous portion of soft scrambled eggs next to the chicken (about half of the scrambled eggs per serving).

Add caviar: Using the chilled spoon/ramekin prepared earlier, place 1/2 oz private label caviar on the plate near the eggs or on top of a small quenelle of eggs/buttered toast as preferred. Sprinkle a few snipped chives over the caviar/eggs.

Garnish with a microgreen or herb sprig and a lemon wedge. Serve immediately with half a bottle (375 ml) of chilled champagne on the side.

Enjoy: Recommend guests take a small bite of egg or biscuit with a flake of caviar, then a piece of chicken, alternating with sips of champagne for balanced flavors.