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

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.

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Reviews (3 reviews)

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!

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What We're Cooking Now

Name: Crispy Fried Chicken with Old Bay Aïoli
Yield: 4 to 6 servings
Cuisine: American
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