Fried chicken with caviar?
Fried chicken & caviar:
First time I saw this combination was at WD50 when Wylie Dufresne served little nuggets of cold fried chicken with caviar.
I thought it was both perfection & perverse. I loved it. The briny funk of the caviar paired so well with blander notes of fried chicken. Fried chicken has all the ingredients of a traditional caviar course of egg whites, yolks, onions, chives and blinis. It's just reimagined as only WD50 could do.
I went home and poured over all my old French cookbooks and tried to see if there was anyone that paired caviar and chicken. To my knowledge it had never been done.
And over the years on celebratory occasions we've paired caviar/roe with fried chicken. The best way has been to peel the fried chicken skin put a dollop of caviar and creme fraiche and eat it like a little taco.
There have been three times when I've witnessed fried chicken dunked in a big tin of caviar. - When momofuku seiobo won the highest culinary honors with three hats in Sydney in 2011 we celebrated with a kilo of osetra and fried chicken. It's was epic. - the WD50 10th anniversary party where chefs from all over came to cook a celebration to WD. We teamed up with a few chefs on this course including @christinatosi & @danielhumm who provided amazing osetra and served big tins of caviar with biscuits, American cheese and buckets of fried chicken with Wylie's face on the buckets - and now the cover of @wired magazine. I had mentioned to @sdadich and their photo team about crazy good combos and they were dead set on showcasing this insane combination. I was more than happy to oblige.
So thank you to the whole wired team (jason tanz & john gravois) & Peter Meehan for helping me contribute to this issue, and of course to the great @wd50nyc
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