The Chef: Carlos Consuegra
The Restaurant: Ockap Caviar & Cuisine, Miami
The Dish: Crispy Fried Chicken and Caviar
Ingredients:
Chicken:
- 1½ to 2 lb boneless, skinless chicken thighs
- ¾ to 1 cup sour cream, for serving
- 2 to 3.5 oz (60 to 100 g) caviar total
- Bibb lettuce leaves, for plating
- Espelette pepper or paprika, for finishing
Marinade:
- 1 cup buttermilk
- 2 tbsp Dijon mustard
- 1 tsp black pepper
- 1½ tsp fine salt
- ½ tsp Espelette pepper, paprika, or mild chili powder.
Breading:
- 2 cups all purpose flour
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tbsp paprika
- 1 tsp dried oregano
- 1 tsp garlic powder
- Pinch of cayenne, optional
- Neutral frying oil
Method of Preparation:
Marinate: Mix buttermilk, Dijon, salt, black pepper, and Espelette. Add chicken and refrigerate for at least 4 hours, ideally overnight.
Bread the chicken: Mix flour with spices. Remove chicken from marinade and coat well in the flour mixture.
Fry: Heat oil to 325°F. Fry chicken until golden and fully cooked, about 8 to 10 minutes depending on size. Drain on a rack.
To Plate:
Place Bibb lettuce on the plate. Add a spoon of sour cream and a small spoon or quenelle of caviar.
Cut the chicken and arrange beside the sour cream and caviar. Dust lightly with Espelette.
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