Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Champagne-Battered Fried Chicken Bites
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 846
- Total Fat
- 66 g
- Saturated Fat
- 12 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 24 g
- Cholesterol
- 178 mg
- Sodium
- 665 mg
This twist on fried chicken is a fun way to start your New Year’s Eve party. Open a bottle of sparkling wine for the batter and enjoy the rest with friends or family while you serve up these crispy fried morsels with a creamy caviar dip. As a bonus, the rice flour and cornstarch in this batter help the coating stay crisp much longer than a traditional all-flour batter. Just make sure to use plain rice flour (as opposed to sweet or glutinous rice flour). Inexpensive black caviar is fine for this recipe, but you could also go all out and use the good stuff – it's up to you.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 846
- Total Fat
- 66 g
- Saturated Fat
- 12 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 24 g
- Cholesterol
- 178 mg
- Sodium
- 665 mg
Ingredients
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Directions
Special equipment:
deep-fry thermometer- Pour 2 inches of oil in a large Dutch oven and heat to 360 degrees F on a deep-fry thermometer. Line a rimmed baking sheet with a cooling rack.
- For the caviar sour cream, stir the sour cream, horseradish, lemon zest and juice, 1/4 teaspoon salt and a generous grinding of black pepper together in a small bowl. Add 1 ounce of the caviar and the chives and stir just to combine (don’t overmix, you want to keep the caviar eggs whole). Refrigerate while you make the chicken.
- For the chicken, combine the all-purpose flour, cornstarch, rice flour and 1 teaspoon salt in a large bowl. Whisk to combine. Whisk in the champagne to make a smooth batter.
- Season the chicken pieces all over with 1 teaspoon salt and several grinds of pepper. Working in batches, dip about half of the chicken pieces in the batter, letting the excess drip back into the bowl. Add to the hot oil and fry, turning as needed, until deep golden and crisp, 4 to 5 minutes. Transfer to the cooling rack to drain and season lightly with salt. Repeat with the remaining chicken and batter, letting the oil return to temperature between batches.
- To serve, garnish the dip with the remaining 1 ounce caviar and some more chives. Serve the fried chicken hot or warm, with the dip.
