With their crisp acidity and fresh fruit flavors, Sicily’s wines are versatile when it comes to food pairing. In general, white wines are better with lighter-bodied foods and fresh cheeses, while reds pair naturally with richer dishes. That said, white wine lovers can rely on Grillo to complement the entire meal, from pasta to grilled white meats and goat cheese. And the go-to for red-wine lovers is Nero d’Avola, which matches with everything from antipasti to grilled meats.
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.
Ingredients:
Kimchee Slaw:
Chicken:
Directions:
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.