Crispy Chicken Nuggets with Crème Fraîche and Caviar

These Crispy Chicken Nuggets with Crème Fraîche and Caviar are the ultimate bite. Golden, double-fried nuggets made from seasoned ground chicken are topped with cool, tangy crème fraîche and briny caviar for a playful, luxe twist on a fast-food trend.

Course Appetizer

Cuisine American

Servings Servings

Calories 376kcal

Equipment

Mixing Bowls
Spoon or small scoop
Baking Sheet
Freezer
Large Heavy-Bottomed Pot or dutch oven
Deep-fry Thermometer
Slotted Spoon
Wire Rack Set over a baking sheet

Ingredients

CHICKEN

1 Package Ground Chicken
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 Tablespoon Paprika
1 Tablespoon Celery Salt
Salt & Pepper

DRY COATING

½ Cup Cornstarch
½ cup All-purpose Flour
Salt & Pepper

WET COATING

1 Cup cornstarch
¾ Cup All-purpose Flour
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1 Tablespoon Paprika
Salt & Pepper
1¾ Cups Soda Water start with 1½ cups, then add extra if needed for desired consistency
1 Egg

FOR FRYING

Neutral Oil for deep-frying

FOR SERVING

Crème Fraîche
Caviar
Chives finely chopped

Instructions

PREPARE THE CHICKEN

In a bowl, combine the ground chicken with garlic powder, onion powder, paprika, celery salt, salt, and pepper. Mix until evenly seasoned.
Scoop the mixture into nugget-size portions and arrange on a baking sheet. Cover and Freeze for 15 to 30 minutes until firm.

PREPARE THE COATINGS

In a shallow bowl, whisk together the cornstarch, flour, salt, and pepper for the dry coating.
In a separate bowl, whisk together the cornstarch, flour, onion powder, garlic powder, paprika, salt, and pepper. Whisk in the soda water and egg until smooth to form the wet batter.

BREAD THE NUGGETS

Coat the chilled nuggets in the dry mixture, then dip into the wet batter, letting excess drip off.

DOUBLE-FRY METHOD

Heat the oil to 325°F. Fry the nuggets in batches until lightly golden and just set, 2–3 minutes. Transfer to a wire rack and rest 5–10 minutes.
Increase oil temperature to 375°F. Return the nuggets to the oil and fry until deeply golden and crisp, 1–2 minutes. Drain on the wire rack and season with salt.

ALTERNATIVE: FRY & OVEN

Heat oil to 350°F. Fry nuggets in batches 2–3 minutes until lightly golden. Transfer to a baking sheet and bake in a 400°F oven until fully cooked and crisp, 12–16 minutes.

CHECK INTERNAL TEMPERATURE

Chicken should reach 165°F in the center for safety.

TO SERVE

Arrange the nuggets on a platter. Spoon crème fraîche alongside and top with caviar. Finish with chopped chives. Serve immediately and enjoy!

Video

Nutrition