Crispy Fried Chicken with $7 Caviar VS $300 Caviar
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- Опубликовано: 15 окт 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...
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
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
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 just used this fried chicken batter, a beer batter version, it was a huge hit with the family! Thanks chef!
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?
This one is great, I like the added conversation part. Informative and entertaining as always.
Same I love the evaluation at the end. She looked like was enjoying it
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!
Not a single bad upload! Thank you 👍
Never thought to pair the two. Gives a new meaning of land and sea!
This was a fun little experiment. Thanks for the videos.
Love watching your videos mate, Top Chef
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.
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
Yes Chef! Andy legend! Thanks for sharing! Peace and ❤ to you and all of the team! 🙂😋😎
That crunch !
I have never tried that combo. When the budget allows. Thanks!
Its cheap.
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.
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🙏🏾
BASIC MITCH!!! Andy your awsome with your passion
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.
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.
Awesome video, loved the chicken recipe and the insights into the caviar. Golden moment "when you're feeding basic people" 🤣
Loved seeing the crew getting to eat some. Would you ever collab with Rick Bayless? Go spend a week with him in Mexico =)
Thanks mate, loving the videos
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!
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
I’ll be trying the chicken for sure but not liking fish I’ll give the caviar a miss… love your channel ❤
Mashed peas and Irish stew. Martabak manis
Hi Andy. Absolutely love your videos! Any chance you could make minestrone soup?? All the best! 🙏🙂👍
Yes thank you for the fried chicken recipe 😃
Try caviar with mashed potatoes instead. Delicious and counters the saltiness
All caviar is roe, but not all roe is caviar. It's only caviar if it is from a sturgeon, beluga in particular.
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
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
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.....😄
Andy you've got southern fried chicken on lock. That looks so perfect!
Thank you!
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
I love it when you call babe by her name
Me too ❤
Interesting combo
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.
Still trying to get my order in .. Sopa con Albondigas.. like 20th request?? Let’s go chef!!
Came for Andy. Stayed for Babe. STAYED stayed for Basic Mitch
Counterintuitive
Can you do a video on how to make chicken schawarma?
never skip the magik yum yum powder!
Good one. Will attempt when we have guests.
That starch, SOMETHING TAKESSS A PAARRTTT OF MEEEEE
Wow, my two favourite things together in a single shot: fried chicken and transparent shirts... Just kidding, fantastic video as always. Thank you, chef.
your guests needs mics but it was cute, when Andy wasn't near them initially rofl
loved the comparison
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!
What can we use instead of buttermilk? Kefir? Yogurt and milk?
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.
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.
Good lord! Love this guy: "A cut on my finger..."
Andy great chicken yum yum nec time u should have included the Australian Caviar at a very expensive $10 a punnet the Finger lime
Awesome video ! I'll be stealing that fried chicken recipe :)
Even if paired with the best fried chicken, I am fairly certain I would still barf tasting caviar. No joke!
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).
I speak many languages with your voice, not just Spanish
Put the caviar on the tongue, eat it upside-down!
What about trying it with tobiko?
“Fried chicken is where it’s at”
That’s a TL:DR version of the vid, and a quote by “Basic Mitch”
Fried chicken is indeed where it’s at.
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 🎉
Surprised Australia is still importing caviar from Siberia. US has stopped due to the Ukraine war. Alaskan has gained popularity - fish is basically swimming in same waters!
😂
As Russian the prices are crazy for me. 50gr of beluga or osetr caviar starts from 20 dollars here. For 7 dollars you can find only imitation. The most expenssive that i can find is 1500 dollars for 500gr of beluga caviar.
Serious question, how does the war affect you right now?
PLEASE PLEASE MAKE A VIDEO ON MAKING STOCKS..
i love Basic Mich 😍
I love caviar, but Beluga is just too expensive. Sevruga is good and so is Oscietra😋
I love the $7 stuff
That was a lot of yum yum
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.
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😢😢
Caviar is one of my fav snacks but I only can afford it once a year😂
Chicken looks good as brother! Haven’t tried caviar yet
thanks mate
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!
Yum!
So happy to see no egg! I love your videos but so so so much egg and I am allergic 😢
Classic Momofuku
I think I'll stick to maple syrup with Tabasco for my fried chicken. Salty balls don't do it for me 😂
😆 fair
I wonder if the $7 caviar would work better if you cut or reduced the salt in the fried chicken? 🤔
5:20 "tell me why the chicken crossed the road"
Brutha……I wanna know what’s your all time (favourite cheat/sly/if you get caught you will get got)..meal is??
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…?
She's a lucky lady with an expensive taste
I think this should’ve been more of a deep dive on the caviar itself. As a poor, i have no idea what it tastes like, never heard even felt confident to order it. And it seems odd on chicken. Idk
Anyone else notice the K in the corn starch? metalhead andy?
By the way, speaking of Fried chicken. I've seen way too many RUclips vids on it. Let's do some great meals for one.
don’t you normally rince the chicken over water after brining ?
Amazing how some are acting like you’re FORCING them to eat fried chicken with caviar😂
Guys, it’s called having a choice for a reason
IF you can? Try it at least once
If you can’t? It’s not like you gotta stress over it
l love caviar
Let's hear it for the Basics!!😂😂
Andy broke one of the major rules of presentation media… put on black gloves against a black shirt while demonstrating techniques! Hahah
Fun fact, this exact reason is why Mickey Mouse and other cartoons all wore those specific gloves, because if Mickey had black hands as well you’d never see them against his body. They also added lines or buttons to the back of the gloves to make it different from the front.
Just a neat little tidbit for ya.
Btw.. I’m obviously just kidding about Andy, don’t yell at me… you psychos. He can wear whatever the hell he wants… because he’s a wuss.
Different version of surf n’ turf!
When are you doing Origins again?
Use the fork trick to pull that beastly tendon out of them tendies
“Put a glove on, because I’m a wuss” 😂😂
You need some champagne, it’s even a better experience
Why wouldnt you just use potato starch, why add the flour?