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.
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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