do not add the wine until the very last point of the cooking process, since wine dries out the meat. I cook fried chicken in chicken broth to begin with (deep enough to have the chicken halfway submerged). The broth draws out the fat and steam cooks the inside leaving it juicy. When they are cooked, I fry them in canola oil ( just enough to brown them --about 1/4 cup for a 10' frypan) to give them that crispy finish and if you want to add wine, that would be the time as well..
at 4:14 PM on May. 4, 2010