First off, let's credit WineFolly.com for the inspiration for this post. Check 'em out if you like real straight forward, down to earth wine info.
That said, we've known for some time about the magic of sparkling wines with heavy greasy foods. Think about it - What do you need when your mouth is coated with the kind of stuff your doctor warns you against? You need a palate cleanser, if for no other reason than to atone for your sins before ingesting the next mouthful. So it's redemptive. Which sheds light on the value of including champagne on holidays in general.
But we digress. Back to business...
What do you have in fried chicken that lends itself to champagne? You have oil, salt, and fat. We're in the cheese business here so we have explicit knowledge of salt, fat and oiliness in cheeses. Acidity and effervescence are the perfect chaser for a mouthful of this kind of licentious love.
Complementary flavors are always nice too. If you perceive your meal to be fruity in character try an Italian Prosecco. If you want to go upscale in this vein, just avoid any sparkler labelled brut. If your chicken is spicy, try a rose sparkler. If it's extra spicy and you're expecting gustatory carnage, get a darker rose or a sparkling red. But if your bird is more or less standard issue, Spanish Cava at the low end pricewise is always to be recommended. Any brut cremant in the intermediate price ranges would work also and of course, if the occasion warrants it, real French Champagne.
Hell, if you're serving a few people get a couple of bottles and drink the first one before getting into the bird!