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
大约4杯花生或植物油
5-1/2 oz. (1-1/4 cups) all-purpose flour
1-3/4 tsp. Old Bay Seasoning; more as needed
1茶匙发酵粉
1/2茶匙。辣椒
1 large egg
1 large clove garlic
3/4杯蛋黄酱
1 - 1/2汤匙油新鲜的柠檬n

卡路里（KCAL）：500
Fat Calories (kcal): 330
Fat (g): 37
饱和脂肪（G）：7
多不饱和脂肪（G）：16
单不饱和脂肪（G）：11
Cholesterol (mg): 110
Sodium (mg): 570
Carbohydrates (g): 16
Fiber (g): 1
Protein (g): 24

准备

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.
将足够的油倒入荷兰烤箱或其他宽大的6夸脱锅中，以尺寸为3/4英寸。用中高温加热油，直到在深脂肪/糖果温度计上注册375°F。
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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Chinese Black Rice

Reviews

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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!
头皮| 11/11/2012

昨天我在Whole Foods做了精美的烹饪，这个食谱看起来很棒，昨晚我吃了晚餐。食谱产生了额外的脆皮，美味的鸡肉。蘸酱很丰富，我们还使用了一些我们最喜欢的辣酱。良好的粉底食谱 - 如果您不喜欢Old Bay（我们喜欢它！）可以使用另一种香料组合。我想知道剩菜是怎么回事 - 我在425的对流烤箱中重新加热，鸡肉涂料再次松脆。这是一个赢家 - 太好了，我订阅了该杂志！