Crispy Chicken Nuggets with Crème Fraîche and Caviar

PREPARE THE CHICKEN
2 In a bowl, combine the ground chicken with garlic powder, onion powder, paprika, celery salt, salt, and pepper. Mix until evenly seasoned.
3 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
5 In a shallow bowl, whisk together the cornstarch, flour, salt, and pepper for the dry coating.
6 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
8 Coat the chilled nuggets in the dry mixture, then dip into the wet batter, letting excess drip off.
DOUBLE-FRY METHOD
10 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.
11 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
13 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
15 Chicken should reach 165°F in the center for safety.
TO SERVE
17 Arrange the nuggets on a platter. Spoon crème fraîche alongside and top with caviar. Finish with chopped chives. Serve immediately and enjoy!