A Southern fried chicken sandwich topped with a kimchi cabbage slaw makes a surprising partner with a fruit-forward and fresh Nero d’Avola or Nero d’Avola and Frappato blend from the regions of Caltanissetta, Trapani and the south and southeast regions of Ragusa, and Siracusa. Sometimes likened to a Pinot Noir, the low tannins in the wine help bring out the tangy, spicy and complex flavors in the fermented kimchi.
- 1 1/2 Cups shredded Napa or Savoy cabbage
- 3/4 Cups Hot or mild Kimchee, Chopped a bit if large
- 1/2 cup shredded carrot
- 1/4 cup thinly sliced red onion
- 1 tablespoon Gochujang (Korean chili paste) or substitute siracha or Sambal Oelek
- 1/4 cup Mayonaise
- 1/4 cup cilantro leaves
- 2 cups Flour
- 1 generous tablespoon black pepper
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 2 boneless, skinless chicken breasts, cut in half crosswise (If thick, pound the breasts to flatten)
- Vegetable oil for frying
- 4 sandwich rolls
For the slaw, combine all the ingredients in a bowl and set aside.
For the chicken, fill a pot that will hold 2 of the chicken pieces with oil to the depth of one inch and heat over medium high to 350. Stir the flour, salt and pepper together in a shallow bowl.Pour the buttermilk into a small bowl. When the oil is hot, dredge a piece of chicken in the flour, then dunk in the buttermilk, and dredge one more time in the flour, shaking off excess and dropping it into the oil. Repeat with a second piece of chicken, adding to the hot oil. The chicken should cook about 3 minutes per side, or until golden brown and crispy, letting them rest on a wire rack while the final chicken pieces cook in the oil. Place the chicken on the bun and top with a generous amount of the Kimchee Slaw. Makes 4 servings.