Pairing: Fried Foods and Light Poultry

Fried foods and light poultry, such as fried chicken or tempura-style dishes, are known for their rich, crispy textures. The key to pairing wine with these dishes lies in choosing wines that balance the grease and complement the delicate flavors of light poultry. Wines with high acidity, such as sparkling whites or light-bodied reds, work well to cleanse the palate and enhance the dish. Whether it's a southern fried chicken or a lighter roast poultry, these wines bring refreshing contrast to the dish's richness.

Recipe

Ingredients

  • Chicken (4 pieces, bone-in or boneless): Light poultry forms the base of the dish, providing a mild flavor.
  • Flour (1 cup): Used for coating the chicken to achieve a crispy crust.
  • Paprika (1 teaspoon): Adds a hint of smokiness.
  • Garlic powder (1 teaspoon): Enhances the savory profile.
  • Vegetable oil (for frying): Essential for creating a crispy, golden exterior​.

Instructions

  1. Prepare the chicken: Season the chicken with salt, pepper, paprika, and garlic powder. Coat it with flour, shaking off any excess.
  2. Fry the chicken: Heat vegetable oil in a deep skillet over medium-high heat. Fry the chicken until golden brown and cooked through (about 10-12 minutes per side).
  3. Drain and serve: Place the fried chicken on paper towels to drain excess oil. Serve hot with your choice of dipping sauces

Serve With

Champagne, Prosecco

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Champagne

Champagne is a sparkling wine produced exclusively in the Champagne region of France

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Prosecco

Prosecco is a sparkling white wine primarily made from Glera grapes in the Veneto and Friuli Venezia Giulia regions of Italy.

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