Crispy Chicken Nuggets with Caviar and Crème Fraîche
Crispy Chicken Nuggets with Caviar and Crème Fraîche
Ingredients
For the Chicken Nuggets
- 1 pound ground chicken
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup cornstarch
For the Tempura-like Batter
- 1 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1 cup sparkling water, chilled
For Frying and Topping
- 4 cups vegetable oil, for deep frying
- 1/2 cup crème fraîche
- 2 ounces caviar, such as sturgeon
- 2 tablespoons chives, finely chopped
Instructions
- 1
In a medium bowl, combine the ground chicken, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until all spices are evenly distributed.
⏱️ 5 min
- 2
Using a small ice cream scoop or a tablespoon, scoop portions of the seasoned chicken mixture. Gently shape each portion into a flat, irregular nugget form. Place the shaped nuggets on a parchment-lined baking sheet.
⏱️ 10 min
- 3
Sprinkle the cornstarch evenly over the raw chicken nuggets, ensuring they are well coated on all sides. Place the baking sheet with the coated nuggets into the freezer for 1 to 2 hours, or until firm.
⏱️ 5 min
- 4
While the nuggets are freezing, prepare the tempura-like batter. In a large bowl, whisk together the all-purpose flour, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon salt.
⏱️ 5 min
- 5
Gradually add the chilled sparkling water to the dry ingredients, stirring gently with a whisk until a smooth, light batter forms. Be careful not to overmix; a few lumps are fine. Set aside.
⏱️ 5 min
- 6
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F. Line a baking sheet with paper towels for draining the fried nuggets.
⏱️ 5 min•🌡️ 350
- 7
Once the oil is hot and the nuggets are firm, dip each frozen, cornstarch-coated nugget into the tempura-like batter, ensuring it is fully coated. Allow any excess batter to drip off.
⏱️ 5 min
- 8
Carefully place the battered nuggets into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 3-5 minutes per batch, or until golden brown and very crispy. The internal temperature of the chicken should reach 165°F.
⏱️ 10 min•🌡️ 350
- 9
Remove the fried nuggets from the oil with a slotted spoon and transfer them to the paper towel-lined baking sheet to drain excess oil. Repeat with remaining nuggets.
⏱️ 5 min
- 10
To assemble, place the crispy chicken nuggets on a serving platter. Top each nugget with a small dollop of crème fraîche, followed by a generous spoonful of caviar. Garnish with finely chopped chives.
⏱️ 5 min
- 11
Serve immediately with sparkling wine or champagne for a festive occasion.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Nuggets with Caviar and Crème Fraîche
Ingredients
For the Chicken Nuggets
- 1 pound ground chicken
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup cornstarch
For the Tempura-like Batter
- 1 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1 cup sparkling water, chilled
For Frying and Topping
- 4 cups vegetable oil, for deep frying
- 1/2 cup crème fraîche
- 2 ounces caviar, such as sturgeon
- 2 tablespoons chives, finely chopped
Instructions
- 1
In a medium bowl, combine the ground chicken, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until all spices are evenly distributed.
⏱️ 5 min - 2
Using a small ice cream scoop or a tablespoon, scoop portions of the seasoned chicken mixture. Gently shape each portion into a flat, irregular nugget form. Place the shaped nuggets on a parchment-lined baking sheet.
⏱️ 10 min - 3
Sprinkle the cornstarch evenly over the raw chicken nuggets, ensuring they are well coated on all sides. Place the baking sheet with the coated nuggets into the freezer for 1 to 2 hours, or until firm.
⏱️ 5 min - 4
While the nuggets are freezing, prepare the tempura-like batter. In a large bowl, whisk together the all-purpose flour, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon salt.
⏱️ 5 min - 5
Gradually add the chilled sparkling water to the dry ingredients, stirring gently with a whisk until a smooth, light batter forms. Be careful not to overmix; a few lumps are fine. Set aside.
⏱️ 5 min - 6
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F. Line a baking sheet with paper towels for draining the fried nuggets.
⏱️ 5 min•🌡️ 350 - 7
Once the oil is hot and the nuggets are firm, dip each frozen, cornstarch-coated nugget into the tempura-like batter, ensuring it is fully coated. Allow any excess batter to drip off.
⏱️ 5 min - 8
Carefully place the battered nuggets into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 3-5 minutes per batch, or until golden brown and very crispy. The internal temperature of the chicken should reach 165°F.
⏱️ 10 min•🌡️ 350 - 9
Remove the fried nuggets from the oil with a slotted spoon and transfer them to the paper towel-lined baking sheet to drain excess oil. Repeat with remaining nuggets.
⏱️ 5 min - 10
To assemble, place the crispy chicken nuggets on a serving platter. Top each nugget with a small dollop of crème fraîche, followed by a generous spoonful of caviar. Garnish with finely chopped chives.
⏱️ 5 min - 11
Serve immediately with sparkling wine or champagne for a festive occasion.