Fried Chicken & Caviar!

Wet Brine

3lb chicken drumsticks or thighs
3 cups buttermilk
1 cup pickle juice
2 tsp kosher salt
Black pepper
1 Tbsp garlic powder
1 tsp onion powder
1 Tbsp paprika
1 Tbsp hot sauce of choice
2 tsp mustard powder
1 tsp MSG (optional)

Dry dredge

2 cups all purpose flour
1 cup potato starch
2 tsp kosher salt
1 Tbsp garlic powder
1 tsp onion powder
1 Tbsp paprika
1 tsp cayenne
2 tsp mustard powder
1 tsp MSG (optional)
1 tsp white pepper

For frying
1.75 qt frying oil

Crème fraîche sauce

½ cup crème fraîche
2 Tbsp mayo
2 Tbsp chives, thinly sliced
1 Tbsp fresh dill, finely chopped
1 clove garlic, grated
Zest & juice of 1 lemon
Kosher Salt
Black pepper

To serve

Sliced chives
Caviar, i like using Astrea

Wet brine, in a large bowl combine, buttermilk, pickle juice, kosher salt, black pepper, garlic powder, onion powder, paprika, hot sauce, mustard powder and MSG. Add your chicken, mix again to coat and set aside in the fridge for 1 hour to overnight.

Dry dredge, in a large bowl add, all purpose flour, potato starch, kosher salt, white pepper, garlic powder, onion powder, paprika, cayenne, mustard powder and MSG. Whisk to combine.

Coat the chicken. Remove the chicken from the fridge. Coat the chicken in the dry dredge with no bald spots then dip back in the wet brine then back in the dry with no bald spots. Place your coated chicken on a wire rack and set aside.

Add your frying oil to a medium pot. Set over medium heat and bring up to 350°F.

Once your oil is up to temp, fry your chicken in batches for 12-15 minutes, flipping half way though, until fully cooked and golden brown. Remove to a wire rack and repeat with all your chicken.

For the sauce, in a small bowl mix together all of the ingredients.

Serve your chicken on a plate, with the sauce and caviar. Enjoy!