American🥩 Meat

Deep-Fried Chicken with Caviar Beurre Blanc

Name: Deep-Fried Chicken with Caviar Beurre Blanc
Total time: 45 min
Cuisine: American
Ingredients: 1 whole chicken; ~2-3 cups vegetable oil; ½ shallot; ¼ cups white wine; 2 tbsp white wine vinegar; 140 g unsalted butter; ~3-4 tbsp caviar; to taste kosher salt; to taste white pepper; ~2 tbsp parsley; ~1 tsp flaky finishing salt

⏱ 45 min

A whole chicken deep-fried until golden and crispy, served with an elegant caviar beurre blanc. This dish combines the daring technique of deep-frying with a classic French butter sauce enriched with caviar, resulting in perfectly crispy skin, tender meat, and a luxurious, briny sauce.

Adapted from a video by Binging with Babish

Turkey & Caviar from Star Trek: The Next Generation | Binging with Babish

Watch on YouTube

Ingredients

whole chicken1
vegetable oilfor deep frying, approximately 3-4 quarts depending on pot size~2-3 cupsest.
shallotsmall, finely minced½
white wine¼ cups
white wine vinegar2 tbsp
unsalted buttercold, cut into small pieces140 g
caviarwhite sturgeon caviar, several spoonfuls

Steps

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1
Thoroughly dry the whole chicken.
2
Heat oil to 375°F. Very carefully and slowly lower the dried chicken into the hot oil, exercising extreme caution to prevent splattering.
3
If there is excess oil with overflow risk, carefully ladle out some of it. Continue frying for about 15 minutes, monitoring closely. When you see juices bubbling under the skin, remove the chicken and finish cooking it in a 400°F oven.
4
In a saucepan, combine the minced shallot, white wine, and white wine vinegar. Bring to a simmer and reduce until only about 2 tablespoons of liquid remain.
5
Reduce the heat to minimum. Whisk constantly while adding the cold butter one tiny piece at a time, ensuring complete incorporation before adding the next piece. Continue until all butter is incorporated and the sauce is thick and glossy.
6
If the sauce looks watery and oily, remove the pan completely from heat and whisk vigorously until it comes back together. If needed, add a splash of water and continue whisking to rebalance the fat-to-liquid ratio.
7
Season with kosher salt and freshly ground white pepper. Strain through a fine-mesh sieve to remove shallot pieces and large pepper particles.
8
If reheating the sauce, place it over a pan of barely simmering water and keep it moving without letting it stay in one place too long to avoid breaking the emulsion.
9
Fold several generous spoonfuls of fresh caviar into the beurre blanc sauce.
10
Slice the fried chicken into individual pieces while maintaining the crispy skin. Drench the slices with caviar beurre blanc, then finish with parsley and flaky finishing salt.

Deep-Fried Chicken with Caviar Beurre Blanc

Ingredients

Steps

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