Being a wine-lover, I was ecstatic when I was approached by Bordeaux Wines and Harlem EatUp! for a collaboration. Harlem EatUp! is a festival dedicated to showcasing the culture of Harlem, and I was given the task of creating a Harlem soul food inspired dish that pairs with Bordeaux Wines. People don't think of Bordeaux wines as being affordable, but they in fact are, and add an elegant touch to any meal.
I started our meal with a simple spring salad that paired perfectly with a glass of fruity Rosé. For the entree, I came up with a recipe for crispy fried chicken coated in a Sriracha-honey glaze. Talk about comfort food! The dish went great with a glass of floral, honey scented Sauternes wine. We finished off the meal with a plate of beautiful cheeses and fresh fruits, alongside a glass of a spicy red blend. Truly heavenly!
Serves 4
For the Chicken:
3 ½-4 pounds bone-in, skin-on mixed chicken parts
1 tablespoon, plus 2 teaspoons kosher salt
½ tablespoon freshly ground black pepper
2 large eggs
1 cup buttermilk
1 tablespoon Sriracha, or other hot sauce
2 cups all-purpose flour
2 tablespoons cayenne pepper
vegetable, canola, or peanut oil for frying
sliced scallions, for garnish
For the Sriracha-Honey Glaze:
3 tablespoons sriracha
½ cup honey
Dredge and fry the chicken:
Pat the chicken dry with paper towels and place it in a large bowl. Season the chicken with 1 tablespoon salt and black pepper. In a separate bowl, whisk together the eggs, buttermilk, and hot sauce. In a third bowl, combine the flour, cayenne pepper, and remaining salt.
In a Dutch oven, pour 2 inches of frying oil and heat it to 325°F.
Thoroughly dredge the chicken pieces in the flour mixture. Next, dip them in the buttermilk mixture, letting the excess buttermilk drip off. Place the chicken pieces back in the flour mixture to thoroughly coat them, and land the coated chicken pieces on a wire rack. Let the chicken pieces sit at room temperature for 15 minutes to let the coating adhere to the chicken.
Fry the chicken, no more than 3 pieces at a time, for 15-18 minutes, or until the skin is crisp and an instant read thermometer reaches 165°F when inserted into the thickest part of the meat. Flip the chicken halfway through the cooking time to ensure even browning. As the chicken pieces finish frying, place them on a wire rack to allow the excess oil to drip off.
Make the glaze:
In a small bowl, stir together the honey and hot sauce. Using a brush, paint the glaze on the chicken pieces. Transfer to a serving platter and garnish with slices of scallion.