Did you know that good dry bubbly sneaks deliciously into soft fat and crispy fried chicken. Yes, it’s delicious!

There are a few secrets to good fried chicken, but most important is type of oil, oil temperature and cooking vessel. Use oil for deep-fat frying (such as canola, vegetable or peanut oil) and make sure it’s heated properly (around 375°). Also, use an appropriate-sized pan, so the pieces are not overcrowded. If you don’t have an electric skillet or deep-fat fryer, a cast-iron skillet does the trick, too. To get crispy skin on fried chicken, it’s important to remove extra moisture from the chicken before dredging. Refrigerating the dredged chicken before cooking can also help.

At the table, open the excellent Veuve Castell brut nature and share an unforgettable bite with your friends.

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