Servings: 4 to 6
Using boneless, skinless thighs, you can make batter-fried chicken that tastes like traditional fried chicken (crunch and all) yet cooks up quickly. Baking powder in the batter makes it light and crisp.
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Made this for dinner and it got rave reviews, especially for the crunchy coating, moist dark meat and delicious sauce. I replaced a substantial portion of the mayo in the "aioli" with yogurt for a bit more tang. The recipe would work even better with a nice bit of white fish.One quibble-- although this recipe is purportedly fast, having to fry the chicken thighs in batches makes it quite a process. If you're going to spend the time and make the mess, you might as well make Classic Fried Chicken-- much tastier!
Not too many recipes have my husband telling me again and again how yummy it is. This is one of them. I used chicken breasts instead of thighs. I'd probably cook them an extra two to four minutes; they were a bit pink after only seven minutes. I prepared the aoli ahead of time to give the flavors time to meld. Not a lot of work. A definite keeper!
I picked up Fine Cooking yesterday at Whole Foods and this recipe looked so good, I made it last night for dinner. Recipe produced extra crispy, flavorful chicken. Dipping sauce was rich, we also used some of our favorite hot sauce. Good foundation recipe too - if you don't like Old Bay (we loved it!) another spice combination could be used. I wondered how the leftovers would be - I reheated in the convection oven at 425 and the chicken coating is once again crunchy. This one is a winner - so good, I subscribed to the magazine!
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