Fried Chicken and Caviar - Cheap vs Expensive
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- čas přidán 26. 04. 2024
- 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!
Just a little note - you can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.
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RECIPE: www.andy-cooks.com/blogs/reci...
Fried Chicken and Caviar
Ingredients:
- 12 chicken drumsticks (or tenders)
- salt, to taste
- 350g plain flour (all-purpose 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 flour-dusted 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 8-10 minutes, or until it reaches an internal temperature of 65-70°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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Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
Katelyn?! Her name is Baibe, thank you.
Once you name them they stick around nooooo!
🤣🤣🤣🤣🤣
😆
@bender49ers the way she gets fed, I doubt she's going anywhere, lol.
@ryefry shoot neither would I he's one of my favorite cooking channels now.
It doesn't matter when you're feeding BASIC PEOPLE - that was amazing""" Thanks Andy
And when it comes to caviar most of us probably are basics.
@@jelle7224 I'm 100% sure of that
Just curious how many people wait and look for the “Korn Flour” every single episode Andy posts. It just happens to make my day awesome, whenever it pops up!!!
I don't look for it, but it legit makes me smile every time I see it.
I do McDonald chicken nuggets with filet-o-fish
Same thing
The ole’ Land and Sea sammy
So you went for the more expensive option
*picturing fillet laying eggs* 😂😂
@@projekt84You're probably right on that one. Funny
@@dreichert1438how tho? Medical bills?
Undoubtedly one of the most outstanding cooking channels online, it shines with a genuine passion for inspiring and elevating the abilities of home cooks, free from any pretense or ego
I just used this fried chicken batter, a beer batter version, it was a huge hit with the family! Thanks chef!
This one is great, I like the added conversation part. Informative and entertaining as always.
Not a single bad upload! Thank you 👍
Yes Chef! Andy legend! Thanks for sharing! Peace and ❤ to you and all of the team! 🙂😋😎
You know you see a great taste in music, when there's a K in Korn Flour AND it's backwards :D
Good call. Never would have seen that without this comment 🤘🤘
Must not be the biggest fan cause the R is backwards... not the K.
@@rmo917 they sucked anyway lol
@@rmo917 That's ok, it's artistic freedom :D
I mean they kinda suck
I’m a new subscriber, I binged on Andy shorts this weekend! Andy, Babe, and of course basic Mitch, wow, I was super impressed! I even used the above ground veg tip, (above ground drop in boiling water), made a huge difference in my asparagus!!! Thanks!
Thanks mate, loving the videos
That crunch !
This was a fun little experiment. Thanks for the videos.
Love watching your videos mate, Top Chef
Never thought to pair the two. Gives a new meaning of land and sea!
Interesting combo
Awesome video, loved the chicken recipe and the insights into the caviar. Golden moment "when you're feeding basic people" 🤣
I have never tried that combo. When the budget allows. Thanks!
Its cheap.
BASIC MITCH!!! Andy your awsome with your passion
I've never tasted a caviar. But you make me wanna do it, cause I like Fried Chicken!!!
It's an interesting flavour, so if you come across one day definitely give it a try.
I'm still trying to understand chicken and waffles, and now you hit me with this. 😂😂😂😂
Omg gonna do that today!
Idź se lepiej na kebsa😊
Let me know what you think
What an interesting combo! I've never heard of that before.
On the topic of wet vs. dry brine, have you tried using pickle juice and butter milk? It's ok if it's wet after because you just use that as part of the dredge.
Great video as always, cheers!
Yes thank you for the fried chicken recipe 😃
That was a lot of yum yum
Great to see the difference in price point. I have never heard of Caviar on fried chicken but it is something I am going to have to give a go. Maybe some people when they see caviar in the title thy may not be as interested because they assume that it's out of their price point but these things happen. I actually loved the last bit where it cuts to Mitch and Dazz giving their opinions.
Great video! I remember watching a different one, I think on BuzzFeed's series Worth It, where they tried caviar on chicken so seeing this definitely got me interested
Good one. Will attempt when we have guests.
Awesome video ! I'll be stealing that fried chicken recipe :)
Thank you chef; great episode 😃😍🤩😘🤪💋💓💞💔
Andy you've got southern fried chicken on lock. That looks so perfect!
Thank you!
All caviar is roe, but not all roe is caviar. It's only caviar if it is from a sturgeon, beluga in particular.
Food is relative. Affordability and priority for food is different as well. My mates won’t spend the money for quality that I would splurge. Thank you for this vid, sir🙏🏾
Mate, we don't know each other, but I'm heaps happy for you. Think about how far you've come to where you get to try some wild shit like this? Haha, well done mate, well done.
Hi Andy. Absolutely love your videos! Any chance you could make minestrone soup?? All the best! 🙏🙂👍
I’ll be trying the chicken for sure but not liking fish I’ll give the caviar a miss… love your channel ❤
Loved seeing the crew getting to eat some. Would you ever collab with Rick Bayless? Go spend a week with him in Mexico =)
Yum!
Wow, my two favourite things together in a single shot: fried chicken and transparent shirts... Just kidding, fantastic video as always. Thank you, chef.
The layman don't realise that Andy is a chef's chef. He is effective and efficient with his movements preparing and cooking. Relaxed and fluent through the kitchen. Other chefs will agree.
Can you do a video on how to make chicken schawarma?
That starch, SOMETHING TAKESSS A PAARRTTT OF MEEEEE
I've always really loved cheap salty lumpfish 'caviar' more than most expensive kinds, open a jar and I feel like how Zoidberg does about sardines lol
Mashed peas and Irish stew. Martabak manis
i love Basic Mich 😍
Did you say colour bond finger??
What can we use instead of buttermilk? Kefir? Yogurt and milk?
Chicken looks good as brother! Haven’t tried caviar yet
thanks mate
PLEASE PLEASE MAKE A VIDEO ON MAKING STOCKS..
Counterintuitive
OH my god. Did you actually name it KORNflour with the backwards K for the Backwards R in KORN?
Andy a Freak on a Bench
Noooo they changed the captions back to corn😢😢
Try caviar with mashed potatoes instead. Delicious and counters the saltiness
Still trying to get my order in .. Sopa con Albondigas.. like 20th request?? Let’s go chef!!
Damn Andy! I can see the changes your making to your physique. Jaw line peaking! Guess cross fit is helping heaps. Great work, keep it up!
never skip the magik yum yum powder!
Came for Andy. Stayed for Babe. STAYED stayed for Basic Mitch
“Fried chicken is where it’s at”
That’s a TL:DR version of the vid, and a quote by “Basic Mitch”
l have the $7 caviar on sour cream put on salmon then on oysters
Yumm
but ll def try it on chicken with abit of sour cream .. it tames the saltiness of the $7 caviar.
I love the $7 stuff
Interesting combination, mate!
There is a 5 star cruise-line that offers unlimited Ossetra Caviar, included in the cabin price price (all cabins are suites, btw, plus all the champagne and wine that you can handle!)...sorry I can't elaborate. I don't want them to go out of business!!
Next time I will order fried chicken as well though.....😄
Good lord! Love this guy: "A cut on my finger..."
your guests needs mics but it was cute, when Andy wasn't near them initially rofl
loved the comparison
Andy great chicken yum yum nec time u should have included the Australian Caviar at a very expensive $10 a punnet the Finger lime
I love it when you call babe by her name
Me too ❤
I think I'll stick to maple syrup with Tabasco for my fried chicken. Salty balls don't do it for me 😂
😆 fair
Brutha……I wanna know what’s your all time (favourite cheat/sly/if you get caught you will get got)..meal is??
Fried chicken is indeed where it’s at.
Even if paired with the best fried chicken, I am fairly certain I would still barf tasting caviar. No joke!
when i make fried chiken tight
its not perfect cooked
if i wana perfect cooked? it must go like 25min or more
so breading get tooo hard not good taste
so what supose i do/
You can try double frying - on a lower temperature for longer time first, to cook it through, and then high temp for some minutes, to brown it and get a better crunch! I can recommend Kenji Lopez-Alt's video on fried chicken for exact temp/times, worked really well for me!
Caviar is one of my fav snacks but I only can afford it once a year😂
Where do i buy skinned cat chicken?
5:20 "tell me why the chicken crossed the road"
For people wondering about affordable caviar, Ethan Chlebowski did a video on different kinds of caviar and if the cheaper stuff is just as good.
It’s a great video and I highly recommend it for anyone looking to try caviar for the first time!
His channel is great in general too, he has a very scientific approach to food. If you like J Kenji Lopez Alt or Alton Brown you’ll probably enjoy his content.
I wonder if the $7 caviar would work better if you cut or reduced the salt in the fried chicken? 🤔
I speak many languages with your voice, not just Spanish
Caviar feels like one of those "once in a lifetime" kinda thing to eat. So I expect most people will default to the most expensive one because in their head its "I'm trying this once might as well go the full monty" when in reality most people will not be able to have the sophisticated palate to tell the difference between $30 vs $300 caviar. So just save yourself the cost and get the "good enough" one
Great and realistic analysis
Classic Momofuku
Put the caviar on the tongue, eat it upside-down!
What about trying it with tobiko?
Gotta respect a chef who openly admits to usage of the yum-yum. My teacher is the same way (hardened ex-cruiseships chef who didn't give a f---) 👏 now actually try using Pop Rocks 😂😂
thats disgusting. why do i wanna try it.
l love caviar
Love the basic people LOL.
So happy to see no egg! I love your videos but so so so much egg and I am allergic 😢
Andy folks of fine taste are aware that the real ultimate combination of total class is fried chicken and champagne. Truly, they work in a way that just shouldn't be so good. I'm probably not telling you anything you don't know, but in case this has somehow not come onto your radar before... You're welcome :)
I have heard this before and Babe is a big fan of it, but I don't drink.
@@andy_cooksfair enough mate. I only drink Wednesday to Tuesday myself.
❤
Anyone else notice the K in the corn starch? metalhead andy?
That’s funny - I watched another video where they tried all different price points of caviar, and they liked the second most expensive as well lol maybe the high end stuff is TOO high end…?
Let's hear it for the Basics!!😂😂
Use the fork trick to pull that beastly tendon out of them tendies
I love caviar, but Beluga is just too expensive. Sevruga is good and so is Oscietra😋
😋😋😋😋😋😋👏👏👏👏
Um... You on my twitter Andy!? I tweeted "Caviar is pop rocks for rich people" in Dec 2018 after trying it for the first time!
April 1st, right? Right?
Babe wearing a BODE shirt. Andy must be making bank 💰
Or babe is making bank.
It's amazing that one day someone saw a fish popping out some eggs n thought oh, let me put those in my mouth!!!!
🥴🥴🥴🥴🥴🥴
Cheap tequila shots with $7 caviiar don't seem so bad to me plus fried chicken for nibbles during a game of football with mates . Oh yeah a sip or two of beer .
Blessings to all and sundry 🎉
Different version of surf n’ turf!
Why wouldnt you just use potato starch, why add the flour?
Caviar is fucking amazing. You don't need to go super expensive. I bought a few tins with different price tags and once you add it to food, they drown out. Only very cheap ones stand out (and negatively).
When are you doing Origins again?