Grégory Marchand reveals the Fried Chicken Caviar recipe he served a few months ago at FTG, his fastfood place. Caviar & fried chicken with Frenchie sauce, a real street-food dish to cook and enjoy at home.
For this version of fried chicken, French chef Grégory Marchand has chosen Ossetra caviar. Its Its aromatic complexity goes superbly with the fried chicken spices.
Fried Chicken Caviar by FTG
2 boneless chicken thigh fillets halved, and two chicken breasts halved (approx. 600 g to 700 g)