I was reading an article on the website Vinography entitled "Food and Wine Pairing is just a Big Scam". Now I know the title goes a little over the edge, but after years of pairing wine and food for classes and other events, I realize that the sentiment is basically correct. The writer says that they have been to many formal pairing dinners and the overall success rate the wine and food romances has been about 50%. They go on to say that no matter how many letters he has after his name, and no matter how long he has been tasting wine, and no matter how many wines he has tasted there is one thing that Robert Parker does not have - ROBERT DOES NOT HAVE YOUR TASTEBUDS!
So in honor of Vinography's honesty and my love of bringing wine down a notch, I present one of my favorites - Chardonnay and Fried Chicken. Now I don't mean one of those prissy, Burgundy born, old world, subtle Chardonnays, I mean a big honky oaky, buttery, California Chardonnay. So... make it yourself, or grab a bucket - but give Chardonnay and Fried Chicken a chance.
Southern Fried Chicken
2 cups low-fat buttermilk
Coarse salt
3 teaspoons cayenne pepper
2 whole chickens (2-? to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
3 cups self-rising flour
2 cups vegetable oil
Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts, so fry them separately in the last batch. For fried chicken with less fat and fewer calories, remove the skin before marinating.
1. In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the chicken pieces. Shake to coat; refrigerate up to 2 days.
2. In a large, shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. (This pungent spice is made from ground dried chiles. Used in small quantities, it adds heat to dishes without being overpowering.) Dredge chicken pieces, one at a time, in mixture, shaking off excess.
3. In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350° on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).
4. Carefully add 1/3 of the chicken. Cook 10 minutes; turn chicken with tongs. Cook until golden brown, juices run clear, and internal temperature is 165°, about 10 minutes more. Transfer to a rack to drain. Season with salt, if desired. Return oil temperature to 350°. Repeat with remaining chicken.
