Fizzy wines are sparkling and fun. Not just for special occasions, fizzy wines run the gamut from sweet to dry, white to red, full bubbles to just a light fizz. They are great with brunch, sipping on their own, or as an aperitif before a meal.
Recipes for Fizzy Wines
Some of you who know Trina may know that she makes lists of what she wants to accomplish in life. Some of them—swim with wild dolphins, for example—may never happen. But one of them—get people to drink fizzy wine more often—just may. You see, sparkling wines are often saved for special occasions. But why? They can be quite budget friendly and make great food wines. In fact, they’re one of the best wines with fried foods. So sneak in your bottle of Cava to the Minnesota State Fair … or try one of our fried chicken recipes below.
Drink your fizzy bottle with…
- Potato chips
- Fresh berries!
- 1 broiler/fryer chicken, cut into 8 pieces
- 2 cups low fat buttermilk
- 2 tablespoons kosher salt
- 2 tablespoons Hungarian paprika
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
- Flour, for dredging
- Vegetable shortening, for frying
1. Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
2. Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
3. Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
4. Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
5. Drain chicken on a rack over a sheet pan. Don’t drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it’s a gas oven.
Fried Chicken Breasts
We have no idea where this recipe came from, but our kids love it!
- 30 saltine crackers
- 2 Tbsp all-purpose flour
- 2 Tbsp dry potato flakes (the “garlic instant” work great!)
- 1 tsp seasoned salt
- ½ tsp garlic powder
- ½ tsp Cajun seasoning (optional)
- ½ tsp ground black pepper
- 1 egg
- ¼ C vegetable oil
- 6 skinless, boneless chicken breast halves
1. Place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin or can until they are coarse crumbs.
2. Add flour, potato flakes, and spices to bag and mix well. Beat egg well, and place in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
3. One by one, dredge chicken pieces in egg, then place in bag with crumb mixture, seal bag and shake to coat.
4. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning every three to five minutes, until golden brown and juices run clear.