Shake Up Your Holiday Routine With These New Recipes
Then pair every last one of ‘em with JUSTIN Sauvignon Blanc.
December 15, 2017 ● 2 min read
By Lauren Friel and Chef Viet Pham | Illustration by Courtney Moy
It’s time to dismantle your preconceptions about Sauvignon Blanc.
While its citrus-driven aromatics and naturally snappy acidity bring the more delicate end of the pairing spectrum to mind, its crisp expression also makes it a super-versatile pairing for everything from fried chicken to curry.
And true, it makes an awesome choice for a Tuesday night when you can only muster enough energy to eat a plate of cheese for dinner (no judgment, that’s a pro move) while watching an entire season of some show only you and your dog know you watch. But! There’s a whole world that only Sauvignon Blanc can unlock.
Don’t believe us? Crack a bottle of JUSTIN’s zippy, mineral-driven Sauvignon Blanc, then peruse the recipes we culled from the pros to show off the wine’s prowess at the table. First up, fried chicken that will have all your friends bringing their families to you for the holidays. Seriously. Make some room.
Chef Viet Pham’s Pretty Bird Hot ChickenServes 4
What you’ll need:
10 pieces of chicken (legs, thighs, wings, breasts)
2 quarts of canola oil, for frying
¼ cup kosher salt
¼ cup granulated sugar
2 tsp ground white pepper
5 cups of all-purpose flour, plus 2 cups
1 cup cornstarch
1 Tbs baking powder
2.5 cups buttermilk
2 tbs of your favorite hot sauce (Pham’s is Crystal)
½ cup ground black pepper
¼ cup paprika
¼ cup cayenne pepper
¼ cup garlic powder
1 Tbs mustard powder
¼ cup sugar
Combine all the hot shake ingredients into a bowl and mix well and put into a shaker. If you don’t have a shaker, you can use a sieve to dust the spices on the chicken.
“You have two options for frying this chicken,” Pham says. “You can deep fry it or fry it in a cast iron pan. If you’re using a cast iron, fill the pan halfway with oil and bring the oil to 325F. If you’re using a fryer, follow the manufacturer’s instructions. If you’re using a pot to deep-fry, fill it up halfway.”
Combine all the ingredients of the chicken marinade and mix thoroughly. Once mixed, take each piece of chicken and sprinkle evenly with the marinade mixture. Set the chicken aside for two hours. While the chicken is marinating, combine 5 cups of flour, cornstarch and baking powder and whisk together to incorporate. Put this mixture in a medium casserole pan. Take the remaining 2 cups of flour and put into another casserole pan. Set both aside.
Combine buttermilk and hot sauce into a bowl large bowl and mix. Set aside.
Once the chicken is marinated, evenly coat with flour from the casserole pan, making sure you shake off the excess. Dip the floured chicken into the buttermilk mixture, then carefully into the flour/cornstarch/baking powder mixture, making sure to coat evenly. Once coated, carefully lower into the fryer/cast iron pan/pot and fry at 325F for about 10-12 minutes, or until the internal temperature of the chicken reaches 165F.
After the chicken has reached 165F, carefully remove the chicken from the oil and place onto a sheet pan. Liberally dust/shake the hot shake spices evenly over the chicken and enjoy!