WHAT TO PAIR WITH FRIED CHICKEN – CHAMPAGNE, OF COURSE!

By Aaron Walters

This past week I had the pleasure to cook for a Champagne tasting event. We tasted some of the best champagnes and sparkling wines out there. I was tasked with creating a menu to pair with all of these lovely wines. We knew we wanted to go outside of the box on a few of the dishes. And by far the crowd favorite was the Fried Chicken Tenders! They paired perfectly with any of the bubbles we were pouring.

Here is my (not so) secret recipe for the

PERFECT FRIED CHICKEN TENDERS:

I start with boneless skinless chicken tenderloins. As many as you want. Soak them in Low-Fat Buttermilk overnight. 

The next day prepare your breading as follows:

INGREDIENTS 

  • Peanut Oil
  • Cornstarch
  • Salt
  • White Pepper
  • Granulated Garlic
  • Cayenne
  • Dried Thyme

 

I really don't abide by any measurements for this. However, your mixture should be nice and colorful. Mix it well.

Heat your oil to 350F.  Keep the temp with a thermometer. Take your chicken straight from the buttermilk into the cornstarch mixture. Fry until they float about 5-6 minutes. Take them out and toss them in some coarse sea salt. 

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Enjoy these with a wide range of bubbly from Chandon Brut to Veuve Cliquot to Dom Perignon!

Enjoy!

Aaron