Apple Fried Chicken

Apple Fried Chicken

·         1 whole chicken (3-4 pounds), cut into pieces

·         4 cups apple schnapps

·         salt and pepper to taste

·         2.5 cups all purpose flour

·         2.5 cups cornmeal

·         2/3 cup chopped pecans

·         1 tablespoon garlic powder

·         1 quart vegetable oil for frying

Marinate chicken overnight in apple schnapps. After marinating, season chicken with salt and pepper.  In a shallow dish, combine flour, cornmeal, pecans and garlic. Dredge chicken in flour mixture until completely coated.  Fill a large, heavy skillet with oil to a depth of one inch. Heat over medium-high heat.  Fry chicken for at least 5 minutes per side, until no longer pink and juices run clear.  Serve with apple onion salad.

Apple Onion Salad

·         2 large apples, thinly sliced

·         1 large sweet onion, sliced

·         1/4 cup butter

In a skillet, melt butter over medium-high heat. Add apples and onions and stir occasionally for four minutes. Reduce heat to medium and cook uncovered for twenty minutes, until mixture is golden brown and carmelized.  Mixture can be eaten alone, or served over salad greens for a side salad.

The best wine to pair with apple and chicken is a light and crisp Sauvignon Blanc.  This fresh white wine goes well with the delicate flavor of chicken and the uncomplicated flavor is the perfect compliment to a casual dish like fried chicken.  The 2008 3 Stones Wines Marlborough Sauvignon Blanc Pink ($17) is a wonderful, fruit forward option.  The 2007 Duckhorn Vineyards Napa Valley Sauvignon Blanc ($27) is a refreshing option with lemon, grapefruit, and lime flavors.  The 2004 Shinn Estate Vineyards First Fruit Sauvignon Blanc ($24) exhibits aromas of mint and mineral with tones of cherry and blackberry and a clean finish.

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