Fried Chicken & Bubbles Recipe

Make the brine: in a large bowl or pot, dissolve 3 tbs fine salt and 2 tbs sugar in 6 cups of cold water. Add smashed garlic, peppercorns and bay leaves. Stir to combine.

Add chicken to the brine, making sure pieces are fully submerged. Cover and refrigerate for 2 to 4 hours (up to 8 hours for extra juiciness).

When brining time is up, remove chicken from brine and pat pieces very dry with paper towels. Let rest at room temperature for 20–30 minutes before coating to reduce temperature shock when frying.

Prepare dry mix: in a wide shallow bowl or pie dish, whisk together 2 cups all-purpose flour, 1 tbs cornstarch, 1 tsp baking powder, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp cayenne, 1 tsp kosher salt and 1 tsp freshly ground black pepper until evenly combined.

Make the bubbly batter: in a separate bowl, lightly beat 1 large egg with 1 cup cold sparkling water (or club soda). The batter should be thin but slightly coating. If it seems too thin, add up to 2 tbs more flour; if too thick, add a tablespoon more sparkling water.

Dredge process: working with one piece at a time, lightly dust a piece of chicken with the dry flour mixture, then dip it into the sparkling batter, allowing excess to drip off, then return it to the dry flour and press lightly to form a craggy coating. Place on a wire rack while you finish coating remaining pieces. This double-step creates a crisp, airy crust.

Heat oil: pour 1.5 cups oil into a heavy-bottomed skillet or Dutch oven (oil depth about 1 to 1.5 inches). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and float up immediately.

Fry chicken in batches (do not overcrowd): carefully add coated pieces skin-side down first. Fry 10–12 minutes per side for medium-sized pieces (thighs/drumsticks), turning once to brown evenly, or until internal temperature reaches 165°F (74°C). Adjust time for larger/smaller pieces. Maintain oil temperature between 325–350°F by lowering heat between batches.

Drain: transfer fried chicken to a wire rack set over a baking sheet and let rest 5–10 minutes. This preserves crispness; avoid stacking pieces while hot.

Final Seasoning

While still hot, sprinkle chicken lightly with flaked finishing salt and chopped parsley. Squeeze a lemon wedge over if desired for bright acidity.

Serve with Bubbles

Pour chilled Champagne or Prosecco into flutes and serve alongside the fried chicken. The carbonation and acidity of the sparkling wine will cut through the richness and enhance the crisp texture — hence 'Fried Chicken & Bubbles.'

Leftover handling: refrigerate any leftovers in an airtight container for up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving.