The CrossHatch white Rhone blend is sunshine in a bottle. The Viognier and Marsanne were both picked on the same day and co-fermented together creating a truly complex unique wine. The Viognier adds aromas and flavors of apricot and honey while the Marsanne adds a balancing minerality and acidity. Drink our 2014 CrossHatch with some fried chicken at a summer picnic.
Buttermilk Fried Chicken
Ingredients:
- 1 whole chicken cut into 8 pieces
Brine
- 1 qt. buttermilk
- 1 c. water
- 1/8 c. kosher salt
- 1 tbsp. Creole seasoning
- 1 tbsp. hot sauce
- 1 tbsp. Sriracha hot sauce
- 1/4 tsp. freshly grated nutmeg
- 1/4 c. honey
- 1 tsp. Hungarian paprika
- a few sprigs of thyme
coating
- 3 c. flour
- 3 tsp. baking powder
- 3 tbsp. cornstarch
- 1 tsp. Creole seasoning
- 1 tsp. kosher salt
- 1/2 tsp. freshly grated black pepper
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. cayenne
- 1/4 tsp. paprika
- 2 tsp. garlic powder
- 2 cups buttermilk
- vegetable oil for frying (you need enough to come about 1/3 of the way up the pot or 2 inches)
- kosher salt
Directions
1. For the brine combine all the ingredients for the brine except the buttermilk in a small pot and heat over medium, dissolving all the salt and honey. Remove from heat and cool by adding ice cubes and stirring. In a large mixing bowl combine buttermilk and cooled seasoned water. Rinse chicken and pat dry. Divide all pieces of chicken between two large ziplock bags as well as half of the brining liquid in each. Let sit in the refrigerator overnight.
Adapted from Local Milk