Do you really need expensive caviar to enjoy Fried Chicken & Caviar at home? Even if you don’t like caviar, you’ll love my fried chicken recipe!

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Fried Chicken and Caviar
Ingredients:
12 chicken drumsticks (or tenders)
salt, to taste
350g plain flour (allpurpose flour)
150g potato starch (or cornstarch)
1.5 tbsp smoked paprika
1 tbsp MSG
500ml buttermilk
peanut oil for frying (about 3L)
optionally, caviar of your choice for garnish

Method:
1. Dry the chicken thoroughly and season with salt all over. Place on a wire rack and refrigerate uncovered for at least 1 hour, ideally 3 hours.
2. In a bowl, mix together the plain flour, potato starch, smoked paprika, and MSG. Dust the chicken in this flour mixture, pat off any excess, and place back on the wire rack.
3. In a separate bowl, season your buttermilk with a pinch of salt and, optionally, a few tablespoons of water to thin it slightly. Whisk to combine well. Add a few big spoonfuls of the buttermilk to the flour mixture and stir through; this will create clumps that help form a crispy crust.
4. Preheat your oil to 165°C for drumsticks or 180°C for tenders.
5. Dip the flourdusted chicken into the buttermilk, allowing any excess to drip off. Then, coat thoroughly in the flour mixture, pressing to adhere the coating. Fry the chicken for 810 minutes, or until it reaches an internal temperature of 6570°C. Remember, the chicken will continue to cook ("carryover cooking") after it's removed from the oil.
6. Remove the chicken from the oil and let it drain on a wire rack. If serving without caviar, season with a bit more salt to taste. If serving with caviar, be cautious with additional salt, as caviar is quite salty. Garnish with caviar just before serving.

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