Petites Bouchées De Poulet Recipe

Trim fat and connective tissue from chicken thighs and cut each thigh into 8–10 bite-sized pieces (petites bouchées). Pat pieces dry with paper towels.

In a medium bowl, whisk together buttermilk, vinegar, kosher salt (1 tsp), sugar, garlic powder, onion powder, black pepper and optional hot sauce until combined.

Add chicken pieces to the buttermilk mixture, pressing to submerge. Cover and refrigerate for at least 4 hours and up to 12 hours. The vinegar in the buttermilk produces a mild pickling effect and tenderizes the chicken.

Remove chicken from refrigerator. Pour off excess buttermilk, reserving about 2 tbs to moisten coating if needed. Let chicken sit at room temperature for 15 minutes while you prepare the dredge and oil.

In a shallow bowl or rimmed plate combine flour, cornstarch, baking powder, paprika, cayenne, garlic powder, onion powder, kosher salt and black pepper. Whisk to evenly distribute spices.

Heat 3 cups vegetable oil in a heavy skillet or Dutch oven over medium-high heat to 350°F (175°C). Use a thermometer for accuracy. Maintain temperature between 340–360°F during frying.

One by one, dredge chicken pieces in the seasoned flour, pressing lightly so a good coating adheres. Shake off excess. For extra-crisp finish, dip coated pieces briefly back into a tablespoon of reserved buttermilk then re-coat in the flour (double-dredge).

Fry chicken in batches of 8–10 pieces to avoid crowding. Gently lower pieces into oil and fry 3–4 minutes, turning once, until golden brown and an instant-read thermometer reads 165°F (74°C) in the center. Adjust time for smaller pieces (they may take 2.5–3.5 min).

Use a slotted spoon to transfer cooked pieces to a wire rack set over a baking sheet to drain. Sprinkle lightly with fine sea salt while hot. Keep warm in a 200°F (95°C) oven if making multiple batches.

While chicken fries, make the aioli: in a small bowl combine mayonnaise, sriracha, lime juice, honey, minced garlic, salt and pepper. Whisk until smooth and taste; adjust heat or acidity (more sriracha or lime) to preference.

Chill aioli until ready to serve. If too thick, thin with 1–2 teaspoons water or a little extra lime juice.

Arrange petites bouchées on a platter or individual plates. Spoon a small dollop of sriracha aioli alongside or pipe with a squeeze bottle.

Garnish with microgreens or chopped cilantro and serve with lime wedges for squeezing. Serve immediately so chicken remains crisp.