Boon Fly Café Fried Chicken

Marinade:

• 1 fryer chicken (3-4 lbs.) butchered into 10 pieces
• 1 cup buttermilk
• 1 cup Franks Red Hot or buffalo wing sauce of choice
• 1 tbsp. onion powder
• 1 tbsp. garlic powder
• ½ tbsp. paprika
• 1 tbsp. chili powder
• Pinch of cayenne pepper

Flour Dredge:

• 2 cups all-purpose flour
• 2 tbsp. kosher salt
• ½ tbsp. ground black pepper
• ½ cup crushed corn flakes
• ½ tbsp. paprika

Equipment:

• Deep stock pot
• Candy thermometer
• Spider strainer or hand strainer to remove the chicken from the oil
• Sheet tray with wire rack to allow the chicken to rest after the fryer

1. Whisk marinade ingredients together. Place chicken pieces and marinade in a large Ziploc bag, coating thoroughly. Marinate for 12 to 24 hours in the refrigerator.

2. Remove chicken from the refrigerator and drain from the marinade.

3. Pre-heat canola oil to 325°F and keep on a medium heat in a deep saucepan, stock pot, or Dutch oven. Be sure the pot is deep enough to hold the chicken without overflowing. If needed, fry the chicken in smaller batches to avoid crowding and overflow.

4. Thoroughly coat the chicken pieces with the flour dredge. Gently submerge the chicken into the hot oil one piece at a time and allow to cook for 13 minutes, keeping an eye on the temperature of the oil.

5. Drain chicken pieces on a sheet tray rack. Serve warm or at room temperature paired with Domaine Carneros Estate Brut or Ultra Brut.

Recipe by Chef Aaron Meneghelli

The Classic Chicken
Pair with our Estate Brut Cuvée

The depth and complexity of our award-winning Estate Brut Cuvée make it the quintessential sparkling wine to pair with our secret recipe!

The Super Crispy Chicken
Pair with our Ultra Brut!

Our Ultra Brut delivers bright, crisp fruit on an especially brisk palate to balance all that golden goodness.

The Extra Spicy Chicken
Pair with our Vermeil Demi-Sec!

If you prefer to kick up the heat, our Vermeil Demi-Sec possesses a lusciousness that rides beautifully with bold flavors.

PRO TIP 1: The acid and enzymes from the buttermilk make your chicken especially tender and juicy.

PRO TIP 2: Be sure to use an oil with a high “smoke point.” We like canola oil as it is neutral, but peanut oil or lard can also be used.

PRO TIP 3: Allow the chicken to sit at room temperature for 30 minutes before dredging in flour. Cold chicken will cool the oil and can result in uneven cooking.

PRO TIP 4: Take your time and fry the chicken in batches so the pieces aren’t overlapping in the pot. This ensures the oil maintains its temperature and your chicken ends up nice and crispy.

PRO TIP 5: The new classic, Chicken and Waffles, is a great option for your brunch at home. Get your favorite waffle recipe and have those ready to enjoy with maple syrup and powdered sugar. Pair with Domaine Carneros Brut Rosé or Vermeil Demi-Sec.