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let’s make something Naughty

Caviar & Fried Chicken Sandwich

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Ingredients 

Serving Size: 4 sandwiches

For the Fried Chicken:

  • 4 boneless, skinless chicken thighs

  • 2 cups buttermilk

  • 1 tbsp hot sauce

  • 1 egg

  • 2 cups all-purpose flour

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp smoked paprika

  • 1/2 tsp cayenne pepper

  • Salt and pepper, to taste

  • Vegetable oil, for frying (enough to submerge chicken)

For the Caviar Lemon Aioli:

  • 1/2 tbsp fresh dill (chopped)

  • 1/4 cup mayonnaise

  • 1/4 cup sour cream

  • 1 tbsp chopped cornichons

  • 1/2 tbsp lemon juice

  • 1 tsp lemon zest

  • 1 garlic clove, grated

  • Salt and pepper, to taste

  • 1 tin of caviar (sturgeon or whitefish works well)

For the Sandwich:

  • 4 brioche buns (lightly toasted)

  • 1 large tomato, sliced

  • 4 pieces green leaf lettuce (washed and dried)

Instructions 

Step 1: Marinate the Chicken

  1. In a bowl, combine the buttermilk, egg, and hot sauce. Add salt and pepper to taste.

  2. Place the chicken breasts or thighs into the buttermilk mixture, making sure they are fully submerged. Cover and refrigerate for at least 1 hour (or up to overnight) to allow the chicken to marinate.

Step 2: Prepare the Coating

  1. In a shallow dish or large bowl, combine the flour, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), and salt and pepper.

  2. Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge each piece of chicken in the seasoned flour, pressing down lightly to ensure an even coat.

Step 3: Fry the Chicken

  1. In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. To test if the oil is hot enough, drop a small piece of flour into the oil — if it sizzles immediately, it’s ready.

  2. Carefully lower the coated chicken into the hot oil. Fry for 4-5 minutes on each side, or until the chicken is golden brown and crispy and has reached an internal temperature of 165°F (75°C).

  3. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.

Step 4: Make the Caviar Lemon Aioli

  1. In a small bowl, combine the mayonnaise, sour cream, lemon juice, lemon zest, cornichons and grated garlic. Stir well to combine.

  2. Add the fresh dill and gently fold in the caviar. Season with salt and pepper to taste. Be careful not to overmix the caviar; you want it to retain its delicate texture.

Step 5: Assemble the Sandwich

  1. Lightly toast the brioche buns until golden.

  2. Spread a generous amount of the Caviar Lemon Aioli on the bottom half of each brioche bun. Followed by fresh tomato slices, green leaf lettuce and fried chicken. Then add another spoonful of the aioli.

  3. Top with the other half of the brioche bun.

  4. Serve the sandwiches immediately while they’re crispy and hot, with a side of fries or a light salad.

Get ready to experience the ultimate indulgence with this Buttermilk Fried Chicken Sandwich! Imagine crispy, golden fried chicken topped with fresh tomato, crunchy lettuce, and a luxurious Caviar Lemon Aioli that takes this sandwich to a whole new level of deliciousness. The creamy aioli, with its tangy lemon kick and a pop of caviar, perfectly complements the juicy chicken and soft, buttery brioche buns. It's comfort food with a glamorous twist, making every bite feel like a celebration. Prepare to treat yourself to the fried chicken sandwich of your dreams!

fried chicken, sandwich, sandwiches, caviar, aioli

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