This baked version is just as tasty as the traditional fried chicken (if not more delicious) and far less artery clogging. Coating the chicken legs in homemade aïoli (or even a mock version using store-bought mayonnaise and a touch of garlic) before breading them adds an additional, unique layer of flavor. Varying the type of aïoli—from lime to lemon caper to tomato and hot pepper changes the flavor profile of the chicken entirely. Master this one recipe and you’ll have countless new meals to enjoy.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Crunchy. Can’t taste the spices, garlic (that I used quite a bit of), limes (used 2) or herbs so I would top up with more of all those. Used 3 full legs and they took a ‘good’ hour to cook. I probably wouldn’t use as much oil next time. Baked on rack over cookie sheet covered in parchment, which was a really good idea. We’ll try it again. He loved it!
One thing not mentioned is that when making the ailoi you can combine all the ingredients and use an emersion blender and mix it in 5 seconds
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?