Chef Tim Bodell’s Fried Chicken

Chef Tim Bodell’s Fried Chicken
Pair with Diamond Collection Prosecco

Recipe:

• 1½ – 2 pounds chicken thighs, boneless and skinless, cut in half
• Salt and pepper, to taste
• 2 cups buttermilk, plus more as needed
• 1 cup cornstarch, plus more as needed
• 2 cups gluten-free flour, plus more as needed
• 1 cup olive oil, for frying
• 1 cup vegetable oil, for frying
• 1 ounce caviar or paddlefish roe
• Lemon wedges, for serving (optional)

Liberally season both sides of the chicken with salt and pepper. Put the buttermilk in a shallow bowl. In another shallow bowl or on a plate, combine cornstarch and gluten-free flour. Bread the chicken thigh pieces by putting the chicken into the buttermilk and shaking the excess before placing into the flour mix. Pat gently for the flour to adhere to the chicken, then set aside.

Add the olive oil and vegetable oil to a 10-inch cast-iron skillet, and heat to 340 degrees.

Once the oil is hot, add the chicken pieces to the skillet and cook until the crust is dark gold and the internal temperature of the chicken reaches 165 degrees. You can finish the chicken in a 350-degree oven if it doesn’t fully cook in the skillet. In that case, place the fried chicken on a rack over a sheet tray and cook until the internal temperature reaches 165 degrees.

When fully cooked, remove from the skillet and season with salt. Let cool until cool enough to handle. Heap caviar on top and serve immediately, with lemon wedges on the side, if desire. Chill leftover chicken and enjoy cold the next day.