Icewine and Fried Chicken

Let’s just say this is a continuation of my attempt to indoctrinate everyone about the proper way to drink Icewine. Can we all say it together now … Icewine does not belong with dessert. Earlier this summer I had the opportunity pair up Riesling Icewine with one of my favorite recipes for Fried Chicken. When you go homemade it’s juicy, decadent and a huge step up from fast food fried chicken. The way I see it if you’re going to put the effort into taking 24 hours to cook a meal you may as well go all out with your wines. Here is what you need to know for putting together you own fried chicken feast.

2015 Pondview Riesling Icewine – Price TBD – ****+ – With sweet aromas of honey and peach this is a great bottle to serve as cold as possible on a hot late summer day. This wine has a nice heavy texture, let it roll around in your mouth a little to enjoy every flavours of peach, tangerine and honey. The best part of Riesling Icewine is that it holds onto it’s acidity and tastes less sweet than Icewine made with Vidal. This make a perfect match to fried chicken because the sweetness helps to cut through some of the heavier salt flavours and oily texture. It’s as if the wine and food are shaking each others hand in your mouth.

Buttermilk Fried Chicken
Ingredients
1 tablespoon smoked paprika
1 tablespoon onion powder
2 teaspoon kosher salt
1 tablespoon black pepper
2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1 cup buttermilk

2 3lb Chickens Cut into 8 pieces. With the breasts split into two pieces so they cook quicker

1 1/2 cups all-purpose flour
1 tablespoon kosher salt

Vegetable oil for frying
Method
Mix smoked paprika, onion powder, salt, black pepper, garlic powder, oregano, thyme and cayenne together in a small bowl. Whisk in the buttermilk with the spices until blended. Toss the chicken in the buttermilk and spice mixture, cover and refrigerate overnight.
Remove chicken from marinade. In a large bowl, combine flour, and 1 tablespoon salt. Dredge chicken pieces in seasoned flour.
Pour oil into a large pot to a depth of 3 inches and heat over medium-high heat until a thermometer reads 350 F. Add as many chicken pieces as possible without crowding the pan. Cook chicken pieces, turning occasionally and adjusting heat to keep oil between 340-350 F, until deep golden and cooked through. Smaller pieces will take 5 to 7 minutes and larger pieces will take 12 to 15 minutes. Remove chicken to a rack and allow to rest 5 minutes before serving. (or just get a home deep fryer and make this all easier)

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