How to Pair Fried Chicken & Champagne
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
