The Chef: Carlos ConsuegraThe Restaurant: Ockap Caviar Cuisine, MiamiThe Dish: Crispy Fried Chicken and Caviar Ingredients: Chicken: 1½ to 2 lb boneless, skinless chicken thighs ¾ to 1 cup sour cream, for serving 2 to 3.5 oz (60 to 100 g) caviar total Bibb lettuce leaves, for p lating Espelette pepper or paprika, for finishing Marinade: 1 cup buttermilk 2 tbsp Dijon mustard 1 tsp black pepper 1½ tsp fine salt ½ tsp Espelette pepper, paprika, or mild chili powder. Breading: 2 cups all purpose flour 1 tsp sea salt 1 tsp black pepper 1 tbsp paprika 1 tsp dried oregano 1 tsp garlic powder Pinch of cayenne, optional Neutral frying oil Method of Preparation:Marinate: Mix buttermilk, Dijon, salt, black pepper, and Espelette. Add chicken and refrigerate for at least 4 hours, ideally overnight. Bread the chicken: Mix flour with spices. Remove chicken from marinade and coat well in the flour mixture. Fry: Heat oil to 325°F. Fry chicken until golden and fully cooked, about 8 to 10 minutes depending on size. Drain on a rack. To Plate:Place Bibb lettuce on the plate. Add a spoon of sour cream and a small spoon or quenelle of caviar.Cut the chicken and arrange beside the sour cream and caviar. Dust lightly with Espelette. ...read more read less