Buttermilk Fried Chicken Sandwich + Lambrusco Pairing

“I like to cook with the philosophy of using great ingredients and not altering them too much.” - Aaron Sanchez

Buttermilk fried chicken is a classic, and truly one of my favorite things to make at home. It is rare I make one of my favorite dishes. Lately, I have been craving a buttermilk fried chicken thigh sandwich, and decided to create this dish at home.

Traditionally buttermilk fried chicken pairs wonderfully with Champagne, Crémant, or Prosecco - but today I’m switching it up, and pairing this meal with Lambrusco.

Not familiar with Lambrusco? I’m sharing all the details on this lovely wine below.

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Buttermilk Fried Chicken Sandwich

Fried chicken is truly a classic. Marinated boneless chicken thighs for 24 hours, in a special blend of herbs and spices was the key to making this protein perfect.

On the day of cooking, I put each chicken thigh into a bowl of buttermilk, ensuring the flavor sets in just right. This really helps tenderize the meat, and upon frying the chicken, it was able to get the perfect golden crispy crunch.

The sandwich was simple - a buttered potato bun, fresh arugula, avocado, garlic and herb mayo, with the crown jewel of course - a buttermilk fried chicken thigh.

Buttermilk fried chicken thigh sandwich with garlic herb mayo, avocado, and arugula on a buttered potato bun.

Buttermilk fried chicken thigh sandwich with garlic herb mayo, avocado, and arugula on a buttered potato bun.

Lambrusco

2018 Vigneto Saetti Rosso Viola

2018 Vigneto Saetti Rosso Viola

Lambrusco is an Italian red grape, and this is a sparkling wine. The region of this particular Lambrusco is Salamino di Santa Croce. They are typically lighter in color, semi-sparkling, and is either semi-sweet or dry style. Also, this varietal gets in name from its resemblance to sausage as a grape cluster - pretty cool, right?

All in all, Lambrusco is great to pair with a rich or fatty dish, as the acid and tannins of this wine really help balance one another.

Now, lets dive into this particular wine!

I picked up this bottle at my local bakery, Prosperity Kitchen & Pantry - a popular spot near my home in Virginia Beach, VA. It is rare that I’m able to find a lovely Lambrusco, so I jumped at the opportunity. Immediately I knew what I had to pair it with a fried chicken dish. The cool thing about this wine is that it is organic, and I’m always interested in trying these particular types of wines.

The notes on this wine are:

  • Red Fruit: cherry and cranberry

  • Earth: minerality and balsamic

  • Black Fruit: plum, black cherry, and blackberry

  • Malolactic: yeast and dairy

  • Spice: pepper, clove, anise, and cinnamon

Also, there are some subtle notes of apple and peach. Overall, for a price point of under $25, this wine is complex and overall very well done.

This wine would pair well with pork, salmon, tuna, cheese, cured meat, and of course chicken - particularly buttermilk fried chicken.

XO, Analise

Recipe: Fried Lobster Tails

“Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.” - Jose Andres

Lobster is something that I really enjoy, and seldom have on a regular basis. Yet, when I was able to find some wonderful lobster tails at my local grocery store it was a must that I’d make Fried Lobster Tails. This dish was a treat, and when paired with sautéed greens it’s absolutely delicious.

Below is a super simple recipe to take your lobster tails to a whole new level.

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What You’ll Need:

(serves two)

  • 4 lobster tails

  • 1 egg

  • 4 tablespoons of water

  • 4 teaspoons black pepper (divided)

  • 2 teaspoon of red pepper (divided)

  • 4 teaspoons of lemon pepper seasoning (divided)

  • 2 teaspoons of salt (divided)

  • 1/2 cup of flour

  • 2 cups of seasoned bread crumbs

  • Canola oil

Instructions:

STEP 1: Ensure each lobster tails is thawed out completely. Then, butterfly the lobster tails so that the meat sits gently on top of the shell.

Pro Tip: Hold a lobster tail in one hand with the top of the hard shell facing up. Using sturdy kitchen shears, cut through the top of the shell and through the meat. Stopping just before the bottom shell. Do not cut through wide end of the tail.

STEP 2: Then take half of the seasonings of salt, black pepper, red pepper, and lemon pepper - generously seasoning your lobster meat.

STEP 3: Next, combine the flour, and the rest of your seasonings together, dredge each lobster tail into the flour mixture.

STEP 4: Whisk your egg and water mixture until frothy. Dip each lobster tail (meat only) into the egg wash, then immediately coat in seasoned bread crumbs.

STEP 5: Pour canola oil into the cooking vessel, and make sure that there is enough oil in the container to fully submerge each tail. Ensure your canola oil temperature is at 350 degrees fahrenheit. Then, slowly add your lobster tail into the cooking vessel (meat side down). Cook for about 5-8 minutes, and you’ll notice the golden texture on the seasoned bread crumb mixture.

Pro Tip: Pay close attention to the tails, they’ll begin to turn bright red as they are being cooked.

STEP 6: Remove lobster tails from the cooking vessel and let any excess oil drain on a wire rack. Wait for about 3 minutes for the tails to cool before indulging.

STEP 7: Enjoy!

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XO, Analise