Food and wine pairing can roughly be broken down into two strategies for success: complement or contrast.
In this case, we had winners with both:
The Chardonnay was predictably lean and focused in the mouth, not offering a lot of depth of flavor but the acid was a perfect foil for the greasy chicken, and the interplay of fat and acid on the finish, along with the subtle fruit and chicken flavors, was tasty.
The noticable sweetness of this wine was pretty much tamed by the chicken, though you could still feel it, literally, making this a perfect textural match. The intensity of fruit here did cover much of the chicken flavor but it wasn't so strong that the spice notes were obscured, creating a nice spicy/fruity interplay of flavors.