Ingredients:

0.5x

1x

2x

4x

Chicken

•   1 lb Boneless skinless chicken thigh (cut into bite-sized pieces)
•   1 cup Buttermilk
•   1 tsp Hot Sauce

Dredge

•   1 cup All-Purpose Flour
•   1/4 cup Cornstarch
•   1 tsp Garlic Powder
•   1 Tsp Onion Powder
•   1/2 Tsp Cayenne
•   1 Tsp Kosher Salt
•   1/2 Tsp Black Pepper

Frying

•   Neutral Oil (I used avocado oil)

Ranch Creme Fraiche

•   1/2 cup Creme Fiche
•   1 tbsp Mayonnaise
•   1-2 tsp Ranch Seasoning
•   1 tsp Lemon Juice
•   Fresh Cracked Pepper

Toppings

•   1-2 oz Osetra Caviar
•   Chives (finely chopped)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Marinate the chicken

Combine chicken, buttermilk, and hot sauce.

Marinate:

• 30 minutes minimum
• 2–4 hours if you have the time

2. Make the ranch crème fraîche

Mix:

• crème fraîche
• mayo
• ranch seasoning
• lemon juice
• pepper

Taste and adjust seasoning. Chill until ready to use.

3. Dredge

Combine all dry ingredients.

Remove chicken from buttermilk and coat thoroughly in the flour mixture.

Press the flour into the chicken for extra crispy bits.

4. Fry

Heat oil to 350°F.

Fry chicken in batches for about 4–5 minutes until golden brown and cooked through.

Transfer to a wire rack and lightly salt immediately.

5. Assemble

On each chicken bite:

1. Small dollop of ranch crème fraîche
2. Small spoonful of caviar
3. Sprinkle of chives