Brut Champagne and other dry sparkling wines are the classic pairing for Southern fried chicken, because their acidity and bubbles cut through the salt and fat. For spicier chicken, such as Buffalo wings, Nashville hot or Korean double-fried, choose bubbles with a touch of sweetness (extra-dry, Prosecco or off-dry Sekt). For still wine, try Sauvignon Blanc, Chablis or Albariño.
Of all the wonderful preparations we’ve devised for the chicken, whether humble or refined, fried chicken may be the best. That combination of tender meat, crunch, fat, salt and seasonings is simply awesome. Lucky for us, there’s a way to make it even better: pair it with the right wine.
Bubbles are the classic match. The question is how dry they should be, and that depends on how the chicken is seasoned.
You will often hear and read that traditional, southern fried chicken is amazing with brut Champagne and other dry sparklers, and that is absolutely true. The zesty acidity and tingly bubbles will cut through the salty fattiness of fried chicken in a way that brilliantly highlights both sides of the pairing. Bite, sip, repeat is a recipe for sheer gustatory joy.
A classic brut Champagne. Its acidity and bubbles cut through the salt and fat of Southern fried chicken.
Is your bird prepared with more spice, as in Buffalo wings, Nashville style hot chicken or Korean double-fried? Reach for bubbles that carry a touch of sweetness. Check the label for terms like extra-dry or dry (also called sec). Keep in mind that extra-dry is sweeter than brut, and dry is sweeter still. Other fine examples include Prosecco, off-dry versions of German Sekt and many rosé sparklers. Red versions like Lambrusco and sparkling Shiraz will also work.
Prosecco is one of the softer, fruitier sparkling wines that balance the heat of spicy fried chicken.
For more delicate options like Japanese tempura-style chicken, a light, crisp Crémant de Bourgogne or a brut Cava will be perfect.
A brut Cava: light and crisp enough for delicate, tempura-style fried chicken.
If you’d rather stay away from carbonation, you’re still covered.
Crisp dry whites like Sauvignon Blanc, Chablis and Albariño match up well with traditional fried chicken. For spicier styles, once again go with a touch of sweetness for balance: off-dry Riesling for lighter versions, Vouvray for somewhat heartier preparations.
A crisp, dry Sauvignon Blanc, the still-wine match for traditional fried chicken.
For fried chicken that is both spicy and robust, there’s nothing wrong with pouring a Zinfandel, Shiraz or Grenache. It isn’t the classic choice on a hot summer day, but if it has to be red wine, those will get the job done.
Zinfandel is the red to reach for when the chicken is spicy and robust.
Brut Champagne and other dry sparkling wines. Their acidity and bubbles cut through the salty fattiness of fried chicken.
Choose bubbles with a touch of sweetness, such as extra-dry or dry (sec) sparkling wine, Prosecco, off-dry Sekt, sparkling rosé, Lambrusco or sparkling Shiraz. For still wine, off-dry Riesling or Vouvray.
Yes. Extra-dry is sweeter than brut, and dry (sec) is sweeter still.
Yes, for spicy, robust fried chicken. Zinfandel, Shiraz or Grenache will work.