Grégory Marchand reveals his Fried Chicken Caviar recipe, served a few months ago at FTG, his fast-good counter. Caviar & fried chicken Frenchie style create a "street-food" dish to cook and enjoy at home.
Initially served with Ossetra caviar, Chef Grégory Marchand chose a French matured caviar Baeri Baïka® for this version of fried chicken. Its iodized intensity pairs perfectly with the spices of the fried chicken.
Fried Chicken Caviar from FTG
Ingredients for 4 people
- 2 boneless chicken thighs, halved, and 2 chicken breasts, halved (approx. 600–700 g)
- 30 g matured Baeri Baïka® caviar Petrossian
- Crème fraîche (optional)
For the coating
- 500 g flour
- 15 g smoked Fleur de Sel Petrossian
- 5 g ground black pepper
- 30 g paprika
- 5 g dried oregano (or Herbes de Provence)
- 1 g Espelette chili (or other chili of your choice)
- 4 g garlic powder
- 1 pinch cayenne pepper (optional)
For the marinade
- 1 liter buttermilk
- 5 g ground black pepper
- 30 g Dijon mustard
- 15 g fine salt
- 5 g Tabasco
Instructions
For the marinade
Mix the buttermilk, Dijon mustard, freshly ground Petrossian black pepper, salt, and Tabasco.
Add the chicken pieces to the marinade and let them rest in the refrigerator for at least 24 hours.
For the coating
Combine the flour, Petrossian smoked fleur de sel, freshly ground Petrossian black pepper, paprika, dried oregano, Espelette pepper, garlic powder, and (optional) cayenne pepper.
Coat the marinated chicken pieces (without rinsing them) in this mixture. Dip them in the buttermilk, then coat them again in the flour mixture.
For cooking and plating
Fry the chicken pieces in oil heated to 150–160°C (300–320°F) for about ten minutes, making sure the coating doesn’t burn.
Arrange the fried chicken on four plates.
Serve with a few generous spoonfuls of Baeri Baïka® caviar and a touch of crème fraîche (optional) to add freshness and a unique iodized flavor.
