Crispy Fried Chicken with Old Bay Aïoli
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.
Serves 4 to 6
8 boneless, skinless chicken thighs (about 2 lb.)
Kosher salt and freshly ground black pepper
About 4 cups peanut or vegetable oil
5-1/2 oz. (1-1/4 cups) all-purpose flour
1-3/4 tsp. Old Bay Seasoning; more as needed
1 tsp. baking powder
1/2 tsp. cayenne
1 large egg
1 large clove garlic
3/4 cup mayonnaise
1-1/2 Tbs. fresh lemon
Pat the chicken dry with paper towels. Season with 1-1/2 tsp. salt and a few grinds of pepper, and let sit at room temperature while you heat the oil and prepare the batter.
Pour enough oil into a Dutch oven or other wide heavy-duty 6-quart pot to measure 3/4 inch. Heat the oil over medium-high heat until it registers 375°F on a deep fat/candy thermometer.
Meanwhile, in a medium bowl, whisk together the flour, 1 tsp. of the Old Bay, the baking powder, cayenne, 1 tsp. salt, and 1/2 tsp. pepper. In another medium bowl, whisk together the egg, 1/4 cup oil, and 1 cup water. Slowly whisk the flour mixture into the egg mixture until completely smooth.
Working in batches of 3 or 4, dip a chicken thigh into the batter, gently shake off any excess, and carefully lower it into the hot oil. Repeat with 2 or 3 more thighs, leaving about 1 inch of space between each thigh. Cook, turning once or twice, until golden-brown all over and an instant-read thermometer inserted into the thickest part of the thighs registers 165°F, 5 to 7 minutes. Transfer to a paper-towel-lined plate. Repeat with the remaining chicken, adjusting the heat as necessary.
While the chicken cooks, peel and chop the garlic, sprinkle with a generous pinch of salt, and mash to a paste with the side of a chef’s knife. Transfer to a small bowl and combine with the mayonnaise, lemon juice, and the remaining 3/4 tsp. Old Bay. Season to taste with more lemon juice or Old Bay and serve with the chicken.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 120
, pp. 13
October 25, 2012