How to Pair Fried Chicken & Champagne
Shake things up with some brilliant, and brilliantly unexpected, pairings. At Birds & Bubbles restaurant in New York City, it's all about the high-low combo of glam champagne and down-home fried chicken. Kick off the new year with chef Sarah Simmons' recipe and shopping suggestions, plus other delicious duos from celeb chefs. They're matches made in food heaven!
No Need for Special Occasion
"My thinking was, let's open a restaurant where you can have Champagne any day of the week and fried chicken every day. There is nothing better to cut through the richness of a piece of fried chicken than a glass of dry bubbly" -- Sarah Simmons, chef-owner of Birds & Bubbles and founder of City Grit in New York City, and owner of Rise Gourmet Goods & Bakeshop in Columbia, SC
Crispy Pan-Fried Chicken
This shallow-fried chicken is adapted from the recipe used at Birds & Bubbles.
Best Bottles
Bubblies don't have to break the bank: Try Sarah Simmons' favorites for every budget.
Scarpetta "Timido" Brust Rose, $20
"This pink Italian bubbly is my pick for everyday celebrations. It's floral and fruity -- you can pop it for any occasion, from Tuesday night supper to Saturday date night."
Charles Heidsieck Brut Reserve, $65
"In the 1800s, the founder of this label became known as Champagne Charlie because he popularized bubbly in the U.S. This Champagne is full of toasty flavors and has a well-balanced finish."
Champagne Pol Roger Brust Reserve "White Foil," $50
"Not only was Pol Roger Winston Churchill's favorite, it's the perfect combination of rich, nutty taste and crisp acidity."
What a Pair!
Try these fun combinations of haute and humble, from the celebrity chefs who love them.
Caviar and Cr?me Fraiche on Pringles + Miller High Life
"After a late night of drinking, my former boss made me a snack of salty caviar, crunchy Pringles and cooling cr?me fraiche. Pair that with High Life, my go-to beer, and it's just perfect." -- Kristen Kish, Top Chef Season 10 winner
Lobster Roll + Pabst Blue Ribbon
"It's one of those rare combinations where the sweet, briny lobster elevates the PBR and makes it the most refreshing combo. Note: Beer must be very cold and must be sipped right out of the can." -- Alex Guarnaschelli, chef at Butter in New York City
Krispy Kreme Doughnut + Aged Bourbon
"I love a fine bourbon, aged 12 years or more, served with an original Krispy Kreme. The bourbon mellows out the doughnut, and the doughnut makes the bourbon sweeter and nuttier." -- Edward Lee, chef-owner of 610 Magnolia and MilkWood in Louisville, KY