Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
All Access| |
Advanced Search
Recipe

Crispy Fried Chicken with Old Bay Aïoli

By Dabney Gough Fine Cooking Issue 120
Scott Phillips

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.

Ingredients

  • 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

Nutritional Information

  • Calories (kcal) : 500
  • Fat Calories (kcal): 330
  • Fat (g): 37
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 16
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 110
  • Sodium (mg): 570
  • Carbohydrates (g): 16
  • Fiber (g): 1
  • Protein (g): 24

Preparation

  • 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.
(3 ratings) Read Reviews
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ingredient Spotlight

Reviews

Rate or Review

Reviews (3 reviews)

  • User avater
    Pielove | 02/08/2013

    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!

  • coyote36 | 12/10/2012

    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!

  • scalpaca | 11/11/2012

    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!

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

From the Shop

Browse the Shop
Moveable Feast

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Love to cook? Sign up today to get daily recipes and more from Fine Cooking plus special offers

Site Links

Taunton Network

© 2019 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Fine Cooking Magazine - August/September 2019

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

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 recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?