Recipe for Blue Corn Fried Chicken with Malt Vinegar Aioli by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Blue Corn Fried Chicken with Malt Vinegar Aioli. This dish qualifies as a Easy level recipe. It should take you about 12 hr 35 min to make this recipe. The Blue Corn Fried Chicken with Malt Vinegar Aioli recipe should make enough food for 3 to 4 servings.

You can add your own personal twist to this Blue Corn Fried Chicken with Malt Vinegar Aioli recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Blue Corn Fried Chicken with Malt Vinegar Aioli recipe.

Ingredients for Blue Corn Fried Chicken with Malt Vinegar Aioli

• 1 cup hot sauce
• 1/2 cup Dijon mustard
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 12 chicken legs
• Vegetable shortening, for frying
• 4 cups all-purpose flour
• 3 cups fine ground blue cornmeal
• 1/2 cup cornstarch
• 2 tablespoons poultry seasoning salt
• 2 tablespoons freshly ground black pepper
• Malt Vinegar Aioli, recipe follows
• 1 cup malt vinegar
• 4 egg yolks
• Juice of 1 lemon
• 2 teaspoons kosher salt, plus more to taste
• 1 1/2 cups canola oil

Directions for Blue Corn Fried Chicken with Malt Vinegar Aioli

1. 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.
2. When ready to cook the chicken, remove it from the refrigerator and let the chicken come to room temperature.
3. 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. Heat the shortening to 325 degrees F. Preheat the oven to 400 degrees F.
4. In a shallow baking dish, combine the flour, cornmeal, cornstarch, poultry seasoning salt, and black pepper. 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. 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.
5. In a small saucepan, heat the malt vinegar over medium heat and simmer to reduce by half. Remove the saucepan from the heat and set aside to cool.
6. 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. Serve the aioli alongside the fried chicken.

Cookware for your recipe

You will find below are cookware items that could be needed for this Blue Corn Fried Chicken with Malt Vinegar Aioli recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• Easy Chicken
• Chicken Recipes
• Poultry – Poultry (/ˈpoʊltri/) are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and turkeys). The term also includes birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game. The word “poultry” comes from the French/Norman word poule, itself derived from the Latin word pullus, which means small animal.The domestication of poultry took place around 5,400 years ago in Southeast Asia. This may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity. Domesticated chickens may have been used for cockfighting at first and quail kept for their songs, but soon it was realised how useful it was having a captive-bred source of food. Selective breeding for fast growth, egg-laying ability, conformation, plumage and docility took place over the centuries, and modern breeds often look very different from their wild ancestors. Although some birds are still kept in small flocks in extensive systems, most birds available in the market today are reared in intensive commercial enterprises.Together with pig meat, poultry is one of the two most widely eaten types of meat globally, with over 70% of the meat supply in 2012 between them; poultry provides nutritionally beneficial food containing high-quality protein accompanied by a low proportion of fat. All poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning. Semi-vegetarians who consume poultry as the only source of meat are said to adhere to pollotarianism.The word “poultry” comes from the West & English “pultrie”, from Old French pouletrie, from pouletier, poultry dealer, from poulet, pullet. The word “pullet” itself comes from Middle English pulet, from Old French polet, both from Latin pullus, a young fowl, young animal or chicken. The word “fowl” is of Germanic origin (cf. Old English Fugol, German Vogel, Danish Fugl).
• Easy Main Dish
• Main Dish
• Fried Chicken – Fried chicken, also known as Southern fried chicken is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. Broiler chickens are most commonly used.The first dish known to have been deep fried was fritters, which were popular in the European Middle Ages. However, it was the Scottish who were the first Europeans to deep fry their chicken in fat (though without seasoning). Meanwhile, many West African peoples had traditions of seasoned fried chicken (though battering and cooking the chicken in palm oil). Scottish frying techniques and West African seasoning techniques were combined by enslaved Africans and African-Americans in the American South.