When you think of fun, you think Champagne and I think fried chicken. Well, I was in Aspen, CO, eating some fried chicken, and Jacques was about to pop open a bottle of Champagne. Right as he opened it, Champagne sprayed all over me. The taste of Champagne and fried chicken together was amazing, and I want to share that with you. Wear gloves and eat it hot!

Champagne Battered Fried Chicken

Category

Category name

Serves

4-6

Ingredients

  • 4 quarts water
  • 1 tablespoon ground cinnamon
  • 1 cup kosher salt
  • ½ cup dark brown sugar or palm sugar
  • ½ bunch fresh thyme
  • 3 bay leaves
  • 4 cinnamon sticks
  • 3 habanero chiles, pricked with a knife
  • 1 (4 ½ to 5-pound) chicken, cut into 10 pieces
  • Grapeseed or vegetable oil, for frying
  • 2 cups all-purpose flour
  • 1 egg
  • 1 cup Champagne, Prosecco or other sparkling wine

Method

  1. In an 8-quart stainless-steel pot, combine the water, ground cinnamon, salt, brown sugar, thyme, bay leaves and cinnamon sticks. Using a sharp knife, pierce the chiles and add to the pot. Bring to a boil, stirring well until the salt dissolves. Boil for 10 minutes, then remove from the heat and let the brine cool. Add the chicken, cover, and place in the refrigerator for 8 to 12 hours.
  2. When you’re ready to prepare the chicken, remove it from the brine and use, or rinse under cold water and pat dry.
  3. In a deep cast-iron skillet or Dutch oven, add enough oil to fill halfway; do not overfill. Heat to 350°F over medium-high heat.
  4. In a large, shallow bowl, combine the flour and enough Champagne to make a smooth paste. Then, add more Champagne to make a thick batter. The batter should be the same consistency as pancake batter. Place each chicken piece in the batter, turning it to coat evenly. Remove from the batter, allowing any excess to drip away. Using tongs, carefully add the chicken into the hot oil in a single layer, making sure not to overcrowd the pan. Fry, turning, until golden brown, crispy and cooked through, about 15 minutes. Remove the chicken from the oil and set on a plate or tray lined with paper towels. Allow any excess oil to drain before serving piping hot.