Fried Chicken with Quick Pickles

Fried Chicken with Quick Pickles
Serves 4-6

Fried chicken and rosé are one of my favorite pairings. The salty crunch of the chicken and the acidic brightness of the rosé just work. Our 2022 Pinot Noir Rosé is aromatic and round on the palate with 100% Pinot Noir, making it strong enough to stand up to this fun party protein.

1 whole chicken, broken down into 8 pieces (two breast, 2 thighs, 2 legs, and 2 wings)
1 quart buttermilk
1 bunch thyme
1 head garlic, cloves broken but don’t worry too much about the skin being off
¼ cup plus 1 tablespoon salt, divided plus more for garnishing
4 cups all purpose flour
¼ cup Old Bay seasoning
1 tablespoon cayenne pepper
1 cup apple cider vinegar
2 tablespoons sugar
1 bunch carrots, peeled and chopped
1 fennel bulb, trimmed and quartered long ways, into bite size pieces

In a large bowl combine chicken, buttermilk, thyme, broken garlic bulb, and 2 tablespoons salt. Cover the mixture and allow it to marinate overnight.

When ready to fry, bring 1 quart of vegetable oil to 365° F in a large high-sided Dutch oven. Whisk together flour, 2 tablespoons salt, Old Bay, and cayenne pepper. Remove chicken from buttermilk mixture and coat in flour thoroughly. Place coated chicken in hot oil and fry until golden brown, rotating as needed every 3-4 minutes. Each chicken piece should take about 8-10 minutes total. Work in batches as needed. Remove chicken from hot oil and place on a paper towel lined sheet tray. Season again with salt.

While chicken is frying, chop carrots and fennel and place in a medium bowl. In a small saucepan combine apple cider vinegar, 1 cup water, remaining teaspoon of salt, and sugar to a simmer and cook until salt and sugar dissolve. Remove from heat and bowl pickling liquid over vegetables. Allow vegetables to sit and marinade until your chicken is ready. This can be done up to a week in advance.

To enjoy, serve chicken hot or cold and with pickles and a cold glass of rosé.