How to Host a Fried Chicken and Champagne Dinner Party, Luxe but Easy
If you think fried chicken belongs at a picnic and champagne is just for toasts; think again. Hosting a Champagne and Fried Chicken Dinner Party is the perfect blend of high-low magic. It’s unexpected, indulgent, and wildly satisfying.
The effervescence of bubbly cuts through the rich, crunchy goodness of fried chicken like a dream. It’s a pairing beloved by chefs and sommeliers alike — and your guests will never forget it.
We recently hosted one, and it was one for the books. We took the concept up a notch with sous vide fried chicken, grower champagne, umami-rich sides, and a dessert that floated like a cloud. All of it served easily and casually to our table of friends.
The Menu
Champagne is the easiest thing to pair any food with. If you’re ever in doubt always choose champagne. The high acid and bubble make it approachable to almost every food.
First Bites
As our friends arrived we greeted them with a glass of blanc de blanc champagne and caught up over a beautiful board of charcuterie:
- cured meats, cornichons, jams, cheeses and crackers
- Langres cheese served with a pour of champagne over it. This French wash rind cheese is well know for being served with champagne served over it. It is amazing because the tangy, creamy Langres is elevated by the bubbles and acid. It has a hollow top; called the “fontaine” that allows the champagne to soak in and enhance the flavours. I chose to cut mine so that our guests could scoop up some goodness easier.
Main Course: Sous Vide Fried Chicken
This is the best and easiest way to cook Fried Chicken.. because you aren’t worried about killing your guest with under cooked chicken. You cook the chicken low and slow in a sous vide bath, making it tender and flavourful and then you are flash frying it to get a golden crispy exterior. It is so stress free when you’re dealing with hot oil and all you’re looking for is a beautiful golden brown color.
We sous vide our chicken right in the marinade so that it is even easier. Dredge in eggs and flour and fry up. You can do a double dredge if you really like it crispy.
The result – perfectly juicy chicken inside, ultra crispy on the outside. Easy to prepare ahead of time, no worries about giving anyone salmonella and stress free.
Why Champagne and Fried Chicken are Besties
This is not just trendy it is SCIENCE. This is food and wine pairing perfection
FAT + ACID = BALANCE: The high acidity in champagne cuts through the fat of the fried chicken and it therefore cleanses your palate after each bite. So make sure to drink lots of champagne while you eat that fried chicken.
BUBBLES ENHANCE TEXTURE: The carbonation acts like a natural scrub so each bite after a sip of champagne is crisp and clean.
CONTRAST CREATES WANTING MORE: Rich, salty food paired with something bright and lively will make you crave more.
Sides
We chose a traditional and untraditional side. Creamy viral Mac and Cheese and Umami Miso Cabbage
Mac and Cheese – It is creamy, gooey and nostalgic. Why does champagne go with this so well. The acid in the champagne balances out the fat and cream in the Mac and Cheese. It creates harmony in your mouth
Umami Miso Cabbage – Roasted cabbage dressed in a umami sauce. Umami is the hardest flavour to pair with wine; however it is perfect with champagne so we took advantage and made a savory side that added depth and balance to our plate and lightened everything up.
Lemon Asparagus – Quickly sautéed asparagus with a lemon glaze. The high acid of the champagne and the lemon enhances the asparagus. It creates a flavour echo and the buttery finish gives it structure against the acid.
Mini Beef Wellingtons – These are a fun little bite that pairs really well if you chose to do a rose. The puff pastry is balanced with the acid of the champagne. The mushrooms in the dish made this another umami flavour profile that is difficult to pair but champagne saved the day once again.
Dessert
We ended the evening with individual meringues. The crips and chewy meringue was served with whipped cream and champagne macerated berries. Just soak your berries in a little champagne before serving. These are a great make ahead dessert.
Serve Dessert with Demi Sec Champagne
Demi Sec champagne is a sweeter champagne and you’re wanting it to compliment the sweetness of the meringue and berries and it also prevents the dessert from tasting too sweet.
The champagne’s acidity is a perfect contrast to the fat and richness of the whip cream. The bubbles; effervescence in the champagne will contrast with the crispness of the meringue, and compliment the juicy berries. This dessert therefore becomes the ideal pairing through sweetness and acidity and texture.
The Star of the Evening: THE CHAMPAGNE
What did we serve? We went through the cellar and picked out a few options but this is what we ultimately served. There’s also some suggestion for how you can go choose your own bottle.
Pierre Peters Blanc de Blanc
A growers champagne made entirely from Chardonnay grapes, known for its crisp acidity, minerality and citrus notes. This champagne will slice through the fat like a knife through butter. Your mouth will be refreshed and ready for another bite.
This champagne has notes of lemon zest, green apple and a chalky minerality. These elements will pair with the chicken’s savory depth; creating a brightness.
The very fine mousse, the tiny bubble in Pierre Peters champagne is a fun contrast to the crunchy chicken coating. However the yeasty, nutty and brioche notes of this champagne will also compliment the seasoned chicken coating.
What To Look for If You Are Headed to the Wine Shop
Style: BRUT or EXTRA BRUT
This refers to how much sugar is in the champagne. You want that dry, sharp refreshing style to add a crispness that will compliment the chicken
Avoid DEMI SEC: the sugar will fight the salt and fat.
Type: BLANC DE BLANCS
This tells you that the champagne is made only with chardonnay grapes. This will give you a lean, mineral driven, lemony champagne that will cut through the richness of the fried chicken similar to a squeeze of fresh citrus. The chalky minerality pairs well with the salty crunchy coating.
Producer: RM (Recoltant-Manipulant)
This will tell you that it is grower’s champagne. What does that mean? The producer grew the grapes and made the champagne. They are like boutique champagnes; often have more character, sharper acidity and it’s like buying local.
Notes on the Bottle or Description: Aged on lees, Aged 36 months or “sur lie” or Fine Mousse
These words tell you that the champagne spent more time than required with the yeast that made it bubbly. This will add flavours to the champagne. Those flavours of brioche, nutty or toasty notes will mirror the golden crust of your chicken.
The fine mousse refers to the bubble quality. A small and persistent bubble will provide a satisfying texture that cuts through the grease of the chicken.
Georges Laval Demi Sec
You want something sweeter than the dessert. The wine should always be sweeter than the dessert. Otherwise the wine or champagne will taste bitter or sour. Because this dessert is subtly sweet the demi sec will taste light and fruity. The bubbles will lift the richness of the dessert.
What to Look For If You’re Headed to the Wine Shop
Sweetness Level: DEMI SEC
Demi Sec means “half dry” but it basically means it’s sweet enough for dessert with 32-50g/L of residual sugar. The label will have this explicitly on it. Brut or Extra Brut will taste sour next to the pavlova.
Notes on the Bottle or Description: Creamy mousse, peach, pear, white flowers
A good Demi-sec will have ripe stone fruit flavours and floral notes that will compliment and mirror the dessert. You don’t want something nutty which will overpower the meringue.
A silky mousse, which could be described as an elegant or creamy bubble or texture will work well with the airy nature of the pavlova.
Nicolas Feuillatte Rose
At our party we never made it to the rose but it is also an excellent option, expecially if your guests are normally red wine drinkers.
The bright red berry notes of strawberry, and raspberry will offer balance to the salty, crispy fried chicken. It could be described as the champagne version of hot honey, a zippy twist.
This wine is made from Pinot Noir and Pinot Meunier which is where those red fruit flavours come from. However, it also gives this champagne structure for the rich sides, especially the mini beef wellingtons. It will still have all of the crisp acidity and fine bubbles that will cut through the richness of the food and keep your palate refreshed.
What To Look for if You’re Headed to the Wine Shop
Style: BRUT ROSE
This will tell you that the champagne is dry and will have just enough fruitiness to balance salt and fat without getting sweet.
Type: Pinot Noir or Meunier dominant
You want this to be a well structured rose which these grapes will provide. The ripe red fruit flavours and more body will be ideal for the hearty sides of mac and cheese and beef wellingtons.
Dinner Styling Tips
We decided to go simple. Focus on the bubble not the table. We used mini bottles of cava as place cards. This was fun. A French toile patterned table cloth was consistent with the champagne theme and added some depth and interest. Our place mats were just a simple rattan. We felt this created a French upscale casual vibe.
Glasses
You are better to drink champagne out of a white wine glass than a flute. A flute simply showcases the bubble but takes away from the essence of champagne being a good wine. A tulip glass is ideal; narrow on the bottom and the gently expanded at the top to let the champagne shine. A couple glass is also not ideal as it allow a lot of oxygen to touch the champagne. However champagne in any glass is better than no champagne so we support any glass you have.
Join the Conversation
We love to entertain, and I love bubbles so this was a great friendly gathering. The sous vide makes it easy and the champagne makes it FABULOUS. Let us know how it went for you.
