We always recommend dry rosé with fried chicken, and this Pinot Noir rosé from France’s Loire Valley was the perfect match. The wine just cut through the fat of the fried chicken, and the extra salt at the end brought out the lovely fruit. We made fresh waffles with butter and syrup to accompany our fried chicken in the soul food tradition. A definite indulgence, but totally worth it.
Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight
In a large shallow platter, mix the flour, garlic powder, onion powder, chili powder, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.
Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil
Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, garlic, and onion to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs, garlic, and onion will perfume the oil with their flavor as the oil comes up to temperature. Before frying the chicken, remove the herbs, garlic, and onion
Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12-14 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Serve hot, with big lemon wedges
Serve with
Sylvain Bailly Sancerre Rosé La Louée
Originally Submitted
6/30/2009
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