Oven Fried Chicken (in a costume!) with Riverbench Estate Chardonnay

I love making this healthy “fried” chicken each year on Halloween- it’s delicious, moist, and has a nice crunchy crust that won’t make you miss the real thing one bit. Consider it healthiness in disguise! The pairing is perfect: a little oak and fruit from the Chardonnay make this a classic combo. Don’t forget to save a glass for visiting neighbors!

• 1 cup buttermilk
• 2 egg whites, beaten lightly
• 1 ½ cup flour
• 1/3 cup cornmeal
• 1 tsp. paprika
• 1 tbsp. grill seasoning (Buster’s Rub or Susie Q work amazingly well in here!)
• Pam
• Salt and pepper
• 1 chicken, cut into pieces

Preheat your oven to 425 degrees.

In a bowl, combine the buttermilk and egg whites. In another shallow dish, combine the flour, cornmeal, paprika, and seasoning. Add salt and pepper to taste.

Heat a skillet on medium high. Spray with Pam.

Rinse and pat dry chicken. Dip in liquid and then dry mixture. Coat completely. Brown chicken on all sides (you may need to do this in batches, depending on the size of your skillet). Put onto a baking sheet lined with parchment. Bake 30 minutes or until done.