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
Serves 4
2 boneless chicken thigh fillets halved, and two chicken breasts halved (approx. 600 g to 700 g)
Dip the chicken pieces in the mixture and leave to marinade for at least 24 hours in the fridge.
For the breadcrumbs
Mix the flour, Petrossian smoked fleur de sel, Petrossian ground black pepper, paprika, dried oregano, Espelette pepper, powdered garlic and cayenne pepper (optional).
Roll the chicken pieces (without rinsing them first) in this mixture. Soak them in the buttermilk, then roll them again in the mixture.
Cooking and serving
Fry the chicken pieces in oil at 150-160 degrees for about ten minutes, making sure that the breadcrumb doesn't burn.
Place the chicken pieces on four plates.
Serve the chicken with a few generous spoons of Petrossian Ossetra caviar and crème fraîche (optional) for a little freshness and a unique iodized flavour.