Dec 13, 2023

Fried Chicken and Caviar Bar

Prep Time: 30 minutes
This combination of high and low end ingredients makes for a fun and elegant holiday dinner fit for Christmas, Hanukkah or New Year”s Eve.
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Juicy golden brown fried chicken pieces are paired with briny, luxurious caviar, tangy crème fraîche and various other accouterments like classic blinis, baked potatoes and more. This meal setup is Inspired by David Chang’s Momofuku, as well as Caviar Kaspia, a restaurant that makes caviar the star. At Momofuku the combination of caviar and fried chicken is served as a large format dinner that must be ordered in advance with two whole fried chickens that are presented then wheeled back and broken down for service. I was lucky enough to enjoy it at a group dinner at the Momofuku in Las Vegas years ago. 

Fried Chicken and Caviar Bar

Fried Chicken and Caviar Bar


Caviar is definitely a splurge, but it is so fun to get for a festive special occasion like Christmas, Hanukkah or New Year’s Eve! The salty, briny flavors can be an acquired taste for some, but I love it. Caviar is sold in small tins or jars and served with a mother of pearl spoon. (It can also be served with a plastic or wood spoon. Avoid metal because it changes the flavor imparting a metallic taste!). 

Caviar is technically the salted roe of sturgeon, a large, bony fish that lives in the Caspian and Black Seas though now many types are farm-raised from within the US and all the way to China due to overfishing. While labels at the grocery store may indicate other types of caviar, such as salmon or hackleback, paddlefish – the type of fish will always be indicated on the label. Basically all fish eggs are “roe”, but not all “roe” is caviar.

Look for sturgeon caviar, which is considered to be the highest quality, prized for its delicate flavor and creamy texture. Depending on variables like the species of sturgeon, the area where it was harvested, and the treatment of the eggs, it can vary in flavor and texture. I like to pair it alongside brightly colored salmon roe (ikura in Japanese) which consists of larger orange balls for a contrast in texture and flavor. 

top view of Fried Chicken and Caviar Bar
Tips for Buying Caviar 
  • I don’t think the best caviar always equals the most expensive. I have tried some incredibly expensive types of caviar and preferred less expensive options! It is priced based on rarity. Like with wine, I think you can get a great option at a middle of the road price point. 
  • If you are buying for people who haven’t tried caviar before, go for an assortment! Rather than splurging on a large tin for people who may not appreciate it (caviar can be an acquired taste), go for a few smaller tins that offer a variety. 
  • If you don’t know, ask! If caviar isn’t a topic you are well-versed in, then take it to the professionals. 

I have tried these brands. I know there are plenty more incredible brands that I have not had the pleasure of trying. Also, I love that these can be shipped to your house! Domestic options are typically a bit more price-friendly. 

Some suggestions for my favorite brands of caviar:
How much to plan for per person? 

I think whatever you provide for people is extremely generous. There is a classic Curb Your Enthusiasm scene where Larry David gets mad at Christian Slater for taking too much caviar and violating what he calls “the unwritten rules of hors d’oeuvres consumption”. While this is always a risk, plan for people to be respectful. Do not overdo it on a luxury item so you don’t break the bank. I recommend planning on a minimum of 30g (1-ounce) for every two people. 

top view of Caviar

Fried Chicken

Crispy brined and fried juicy chicken pairs unexpectedly well with a bit of tangy crème fraîche, caviar and chives piled on top. While you can sub your favorite fast food fried chicken (may I recommend Zaxby’s or Raising Cane’s if you’re going that route) I like making my own using my recipe here. For smaller appetizer-size portions you could use my recipe for homemade chicken nuggets using chicken breasts here. Plan on 1-2 pieces of fried chicken per person. 

Fried Chicken and Caviar



I love serving baked russet potatoes loaded with a combination of crème fraîche, caviar or roe and chives. It is inspired by Parisian restaurant Caviar Kaspia. To prep the potatoes: Wash and scrub the potatoes, then poke holes with a fork or paring knife to let steam escape. Then, wrap individually in aluminum foil and bake at 400ºF (200ºC) until tender, about 1 hour.

For larger groups, or as more of an appetizer setting, I recommend these smashed and fried potatoes, a bag of crispy potato chips (opt for kettle cooked chips) or mini latkes. Paired down crispy potato skins would also work well as boats for piling on caviar. 


A blini is a mini Eastern European pancake that can be made from yeast and wheat or buckwheat flour and is frequently served paired with caviar. The tender pancakes can be easily found pre-made and packaged at higher end grocery stores. 

Crème fraîche 

Crème fraîche is a thick cultured cream that adds a tangy flavor and creamy consistency that pairs well with caviar and potatoes. You can always substitute sour cream or crema. Momofuku serves their fried chicken and caviar with truffle cream. 

potato with caviar

Others/ Embellishments 

I like to include chopped herbs like finely diced chives and fresh sprigs of dill. Both pair well with the fried chicken as well as the caviar and add a fresh element and a pop of vibrant green. I like to arrange them on a plate of garnishes alongside some diced shallot or red onions and wedges of lemon. These are more for the potatoes than directly pairing with the caviar. 

Drink Pairings

Champagne or vodka are classic pairings for caviar. The texture of champagne cuts the richness of the caviar (as well as the grease from the fried chicken). Chilled vodka is a standard Russian pairing and is used to cleanse the palate between bites of caviar. I opt for chilled bottles of champagne or prosecco served in flutes or coupes or ice cold gin or vodka martinis.

Tips for Preparing a Fried Chicken and Caviar Bar

Make the chicken ahead of time. 

While freshly fried chicken is incredible, it makes it hard to serve a crowd while simultaneously enjoying the party. I recommend making the chicken ahead of time, then reheating it just before serving. 

  • To keep freshly fried chicken warm, heat the oven to 250ºF (130ºC) and arrange the chicken on a baking sheet. Keep warm in the oven until ready to serve. 
  • If reheating from cold, then heat the oven to 400ºF (200ºC) and arrange chicken on a wire rack set over a rimmed baking sheet while the oven heats. Heat until the chicken is warmed and the skin is crispy, about 15 minutes. 
  • This can also be done in an air fryer. Preheat the air fryer to 375ºF (190ºC). Working in batches as needed, add the chicken and air fry until crispy, flipping once, about 4 minutes total. 
Serve the caviar on a bed of ice. 

To ensure the caviar and/ or roe remains at a cool temperature throughout the night, I recommend filling a bowl with crushed ice and setting the tins on the top. Check the ice throughout the night, replacing as needed so the caviar doesn’t drown in a pool of water. To keep this from happening the ice can be topped with a layer of plastic wrap. 

Put away the metal. 

Metal spoons can change the flavor profile of the caviar. While caviar is traditionally served with mother of pearl spoons, plastic or wood spoons will work well. 

Fried Chicken and Caviar Bar

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Prep Time 30 minutes
Serves 8


  • 10 pieces fried chicken
  • 5 baked Russet potatoes, halved lengthwise
  • 1 (8.8-ounce) tin Sturgeon caviar
  • 1 (4.4-ounce) jar salmon roe
  • 1 (8-ounce) bag kettle cooked potato chips
  • 16 blinis
  • 1 cup crème fraîche
  • ¼ cup chopped chives
  • ¼ cup roughly chopped dill
  • ¼ cup finely diced shallots
  • 2 tablespoons water-packed capers
  • 2 medium lemons. cut into wedges


  • Arrange fried chicken on a serving platter. Arrange the potatoes on another platter.
  • Fill a wide, shallow bowl with crushed ice and set the tins of caviar and salmon roe on top (change out the ice as needed or top with a layer of plastic wrap in between the ice and caviar).
  • Put the potato chips into a large bowl. Arrange blinis on a small plate.
  • Serve crème fraîche in a bowl with a spoon. Arrange the chives, dill, shallots, capers and lemon wedges on a plate for garnishes. The chives and dill may be put in smaller bowls to keep them more contained for easy serving.



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