Crispy Fried Chicken with Old Bay Aïoli

By kimvess

Ingredients

• 8 boneless, skinless chicken thighs (about 2 lb.)
• Kosher salt and freshly ground black pepper
• 4 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

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

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.

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.