French Fried Chicken

French Fried Chicken

By Alix Lacloche
For @alixlacloche, Veuve Clicquot Yellow Label champagne brings freshness to her crispy French Fried Chicken.
I want to find a route nobody has been down and explore that. That’s the way I like to live.

Try the recipe

You'll need

  • Free-range boned chicken legs
  • Flour
  • Vinegar
  • Salt & Pepper
  • Veuve Clicquot Yellow Label champagne
  • Extra fresh salad ingredients :
  • like mixed radishes, fennel, mini beets, mini cucumbers, salad leaves
  • fresh herbs, salt, pepper, olive oil
Season the chicken legs, then dip them in champagne. If you have more time, you can leave them to chill overnight in a bowl of fermented milk and a glass of champagne.
Coat each leg in flour seasoned with salt, pepper and lemon zest, pressing with your fingers so that the flour is absorbed by the skin.

Leave to dry for 30 mins to allow a crust to form, sprinkling with more flour if necessary.
Heat a generous amount of sunflower oil in a heavy-bottomed pan. Once ready, fry one or two legs each time – the less meat in the pan, the higher the temperature and the crunchier the coating.

Cook without touching for 4 mins, then turn. The meat should be golden and cooked through after 7 mins.

Leave to cool on a wire rack.
Serve with a raw salad of finely chopped red, white and black radishes, green fennel, mini beets and cucumbers on freshly picked leaves, seasoned with fresh herbs – try mint, purple asil, parsley and cilantro – seasoned with Maldon sea salt, good olive oil, champagne vinegar and freshly cracked black pepper. Mix with your hands.
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