Want to elevate your game day wine and food offering with something other than beer and wings? Whether you’re enjoying the playoffs or getting ready for the big game, for a delicious and unique take on “fried chicken”, try our honey drizzled encrusted chicken. We’ve adapted this surprisingly simple recipe from Thomas Keller’s French Laundry cookbook. The crunchy, golden goodness of the panko/cornflake encrusted chicken with the sweet and spicy honey drizzle goes wonderfully with our aromatic 2019 Muscat. A club exclusive, this single vineyard wine is dry, yet juicy and succulent with fabulous floral, orange, and spicy characteristics. Lovely as an apéritif as well!
INGREDIENTS
½ cup all-purpose flour
3 eggs (beaten)
2 cups panko and 1 cup of cornflake crumbs
4 skinless, boneless chicken breast halves (6 oz each, butterflied and pounded 1 inch-thick)
Kosher salt and freshly ground pepper
½ cup canola oil
1½ cups buttermilk (optional for marinade)
Honey Drizzle
2 tbsp honey
½ tsp red pepper flakes
DIRECTIONS
If time allows, marinate chicken in advance in some buttermilk for extra tenderness. Set flour, eggs and panko in 3 separate shallow bowls. Season chicken with salt and pepper. Dredge chicken in flour, shaking off any excess, then dip in eggs and coat thoroughly with panko and cornflake crumb mixture, pressing lightly to adhere. In each of 2 large skillets, heat ¼ cup of oil. Add chicken, cook over moderately high heat, turning once, until golden and crispy, 3 min per side. While the chicken cooks mix the honey with the red pepper flakes, set aside in small bowl. Transfer chicken to a paper towel-lined baking sheet, sprinkle with salt, transfer to plate. Drizzle the honey over the chicken right before serving. Enjoy with Township 7 Muscat!
