Chardonnay brined fried chicken? Yes please! Try Chef Alec Graham’s twist on the classic fried chicken dish and might we add, gluten free! The rich and refreshing palate of our Chardonnay stands up perfectly to the crispy and decadent flavors of the fried chicken.
For the Chicken
- 3-4 lbs of bone in, skin on chicken thighs
- Salt and pepper to taste
For the Brine
- 1 cup Diamond Kosher Salt
- 1 tbsp black peppercorns
- 1 lemon, cut in half
- ¼ cup sugar
- 8 cloves garlic
- 2 sprigs of thyme
- 2 cups chardonnay
- 6 cups of water
- 2 quarts of ice
For the Dredge
- 4 cups gluten free flour
- 4 cups chicken stock
- 1 tsp xanthan gum
- 2 tbsp chives, chopped
- 2 tbsp parsley, chopped
- 4 cups vegetable oil or other neutral oil for frying
- In a medium saucepan, bring salt, peppercorns, lemon, sugar, garlic, thyme, chardonnay, and water to boil. Once salt and sugar are dissolved, pour over ice in a large container. Add chicken, and refrigerate for at least 3 hours, or overnight if possible
- Preheat vegetable oil in a large dutch oven to 300° F
- To prepare the dredge, blend chicken stock, xanthan gum, parsley, and chives until smooth.
- Pour liquid into a large bowl. Add flour to another large bowl, and season to taste with salt and pepper.
- Drain chicken from brine, and place in dredging liquid. Toss chicken in flour, and transfer back into the liquid, then back into the flour, making sure all pieces are coated evenly.
- Fry chicken in batches until golden brown, for about 15 minutes, and the chicken has an internal temperature of 165°F.
- Remove chicken and place on a paper towel lined baking sheet, and season to taste with salt and pepper.
- Pair with Chalk Hill Sonoma Coast Chardonnay or Estate Chardonnay.