Blue Corn Fried Chicken with Malt Vinegar Aioli

Name: Blue Corn Fried Chicken with Malt Vinegar Aioli
Prep time: 12 h 35 min
Cook time: 12 h 35 min
Total time: 12 h 35 min
Yield: 4
Cuisine: Southern
Ingredients: 2 Tbsps freshly ground black pepper; 336 milliliters canola oil; 12 chicken legs; 64 grams cornstarch; 125 milliliters Dijon mustard; 4 egg yolks; 500 grams all-purpose flour; 1 Tbsp garlic powder; 477 grams fine ground blue cornmeal; 240 milliliters hot sauce; 1 Juice of lemon; 2 teaspoons kosher salt, plus more to taste; 255 milliliters malt vinegar; 2 Tbsps poultry seasoning salt; 1 Tbsp smoked paprika; 4 servings Vegetable shortening, for frying

Blue Corn Fried Chicken with Malt Vinegar Aioli is a dairy free main course. This recipe covers 62% of your daily requirements of vitamins and minerals. One portion of this dish contains around 94g of protein, 93g of fat, and a total of 2073 calories. This recipe serves 4. A mixture of dijon mustard, canolan oil, poultry seasoning salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 12 hours and 35 minutes. 1 person found this recipe to be yummy and satisfying. If you like this recipe, take a look at these similar recipes: Broiled Artichokes with Malt Vinegar Aioli, Grilled Steak Fries with Malt Vinegar Aioli, and Malt Vinegar Chicken.

Instructions

In a large bowl, combine the hot sauce, mustard, garlic powder, and paprika. Toss the chicken legs in the mixture to coat. Cover and refrigerate overnight.

Ingredients you will need

Garlic Powder

Chicken Leg

Hot Sauce

Mustard

Paprika

Equipment you will use

Bowl

When ready to cook the chicken, remove it from the refrigerator and let the chicken come to room temperature.

Ingredients you will need

Whole Chicken

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.

Ingredients you will need

Shortening

Equipment you will use

Frying Pan

Heat the shortening to 325 degrees F. Preheat the oven to 400 degrees F.

Ingredients you will need

Shortening

Equipment you will use

Oven

In a shallow baking dish, combine the flour, cornmeal, cornstarch, poultry seasoning salt, and black pepper.

Ingredients you will need

Poultry Seasoning

Black Pepper

Corn Starch

Cornmeal

All Purpose Flour

Salt

Equipment you will use

Baking Pan

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. Dredge again in the flour and fry, in batches, in the shortening until golden brown on both sides. Be careful not to overcrowd the pan.

Ingredients you will need

Shortening

Marinade

Whole Chicken

All Purpose Flour

Equipment you will use

Frying Pan

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.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Frying Pan

In a small saucepan, heat the malt vinegar over medium heat and simmer to reduce by half.

Ingredients you will need

Malt Vinegar

Equipment you will use

Sauce Pan

Remove the saucepan from the heat and set aside to cool.

Equipment you will use

Sauce Pan

In a mixing bowl add the yolks, lemon juice, and 2 teaspoons salt. With a large whisk, begin to beat the egg yolks until they begin to get frothy. Slowly add the oil while whisking vigorously until creamy and thick. Gently whisk in the malt vinegar reduction. Taste the aioli, and season with salt, if needed.

Ingredients you will need

Malt Vinegar

Lemon Juice

Egg Yolk

Reduction

Aioli

Salt

Cooking Oil

Equipment you will use

Mixing Bowl

Whisk

Serve the aioli alongside the fried chicken.

Ingredients you will need

Whole Chicken

Aioli

Equipment

Ingredients

Servings:

2Tbsps

freshly ground black pepper 336milliliters

canola oil 12

chicken legs 64grams

cornstarch 125milliliters

Dijon mustard 4

egg yolks 500grams

all-purpose flour 1Tbsp

garlic powder 477grams

fine ground blue cornmeal 240milliliters

hot sauce 1

Juice of lemon 2teaspoons

kosher salt, plus more to taste 255milliliters

malt vinegar 2Tbsps

poultry seasoning salt 1Tbsp

smoked paprika 4servings

Vegetable shortening, for frying

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Fried Chicken on the menu? Try pairing with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Berlucchi Franciacorta '61 Extra Brut. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 34 dollars per bottle.

Berlucchi Franciacorta '61 Extra Brut

Extra Brut '61 is a tribute to the birth of Franciacorta in 1961—the year Berlucchi produced the first of this classic method sparkling wine. This fun and lively sparkler offers citrus fruit and a crisp, clean finish.Blend: 85% Chardonnay, 15% Pinot Nero*The label for Franciacorta '61 Extra Brut is in the process of changing. You may receive either of these two labels featured above. Specific labels cannot be requested.