Wine paired with homemade chicken nuggets? Absolutely.

You could enjoy these tidbits right from the oven, or also at room or ambient temperature — at a picnic, say. In any event, the wine should be crisp and refreshing; you need especially to squeegee away the salt and fat of cheese and egg. If the wine is red, it would be great if it were slightly chilled; that would ante up the snap factor, making it even more zesty and cleansing. Not a bad idea when outdoors on a sultry day. Don’t pick a white wine heavy with oak or alcohol. It’ll be too big for these little nuggets.

The food

Buttermilk chicken nuggets: Cut 1 1/2 pounds boneless, skinless chicken breasts into 1 1/2-inch pieces. Place in a large bowl with 2 cups buttermilk; toss to combine. Marinate 30 minutes. Combine 3/4 cup breadcrumbs, 1/2 cup grated Parmesan, 1 tablespoon dried Italian herb blend, 1 teaspoon red pepper flakes, and 1/2 teaspoon of salt and black pepper on a plate. Beat 2 eggs in a small bowl. Drain chicken nuggets. Roll pieces in egg; coat with breadcrumbs, shaking off excess. Place on a greased baking sheet. Bake at 350 degrees until coating is golden brown and chicken is cooked through, about 30 minutes. Makes: 4 servings

Recipe by Kristin Eddy

The wines

2014 Calcu Rosé, Colchagua, Chile: Half malbec, half syrah and petit verdot, a pink wine with both guts and polish (close your eyes and it’s a light red); nice clean finish. $13

2013 Lupinc Stara Brajda, Carso, Italy: A blend of Friulian white grape mainstay vitovska with some malvasia; pretty hefty for a white, with an apple ciderlike feel and finish. $26