Blue Corn Fried Chicken With Malt Vinegar Aioli
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
37
Spice
54
Sweetness
69
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Hot Sauce1 cup
Dijon Mustard1 tbsp
Garlic Powder1 tbsp
Paprika (smoked)4 cups
All-Purpose Flour1 cup
Cornstarch2 tbsps
Poultry Seasoning Salt2 tbsps
Ground Black Pepper (freshly)1 cup
Malt Vinegar1.5 cups
Canola OilDirections:
1
In a large bowl, combine the hot sauce, mustard, garlic powder, and paprika
2
Toss the chicken legs in the mixture to coat
3
Cover and refrigerate overnight
4
When ready to cook the chicken, remove it from the refrigerator and let the chicken come to room temperature
5
In a deep saute pan with tall sides, over medium-high heat, add the shortening until you have enough to fill halfway up the sides of the pan
6
Heat the shortening to 325 degrees F
7
Preheat the oven to 400 degrees F
8
In a shallow baking dish, combine the flour, cornmeal, cornstarch, poultry seasoning salt, and black pepper
9
Remove the chicken from the marinade, shaking off excess and dredge the chicken in the flour and let rest about 5 minutes to let the flour soak in
10
Dredge again in the flour and fry, in batches, in the shortening until golden brown on both sides
11
Be careful not to overcrowd the pan
12
Transfer the chicken to a rack fitted over a sheet pan and finish the chicken in the oven until internal temperature of 165 degrees F, about 10 minutes
13
In a small saucepan, heat the malt vinegar over medium heat and simmer to reduce by half
14
Remove the saucepan from the heat and set aside to cool
15
In a mixing bowl add the yolks, lemon juice, and 2 teaspoons salt
16
With a large whisk, begin to beat the egg yolks until they begin to get frothy
17
Slowly add the oil while whisking vigorously until creamy and thick
18
Gently whisk in the malt vinegar reduction
19
Taste the aioli, and season with salt, if needed
20
Serve the aioli alongside the fried chicken