Caviar Fried Chicken Set Recipe
Fried chicken served with caviar.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Fried Chicken
For the Caviar Garnish
Method
Prepare the Chicken
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, onion powder, and paprika. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
Fry the Chicken
Prepare the Coating
In a separate bowl, mix the all-purpose flour and cornstarch. This will be used to coat the marinated chicken.
Heat the Oil
In a large, deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Coat the Chicken
Remove the chicken pieces from the buttermilk marinade, allowing excess liquid to drip off. Dredge each piece in the flour-cornstarch mixture, ensuring an even coating.
Fry the Chicken
Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry for about 12-15 minutes, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Drain the Chicken
Once cooked, remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil.
Serve
Garnish
Place the fried chicken on a serving platter. Top with spoonfuls of caviar and serve with lemon wedges on the side for squeezing over the chicken.
Enjoy
Serve the caviar fried chicken warm as a luxurious treat!