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1
In a large bowl, combine the hot sauce, mustard, garlic powder, and paprika.
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2
Toss the chicken legs in the mixture to coat.
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3
Cover and refrigerate overnight.
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4
When ready to cook the chicken, remove it from the refrigerator and let the chicken come to room temperature.
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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.
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6
Heat the shortening to 325 degrees F. Preheat the oven to 400 degrees F.
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7
In a shallow baking dish, combine the flour, cornmeal, cornstarch, poultry seasoning salt, and black pepper.
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8
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.
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9
Dredge again in the flour and fry, in batches, in the shortening until golden brown on both sides.
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10
Be careful not to overcrowd the pan.
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11
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.
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12
In a small saucepan, heat the malt vinegar over medium heat and simmer to reduce by half.
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13
Remove the saucepan from the heat and set aside to cool.
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14
In a mixing bowl add the yolks, lemon juice, and 2 teaspoons salt.
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15
With a large whisk, begin to beat the egg yolks until they begin to get frothy.
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16
Slowly add the oil while whisking vigorously until creamy and thick.
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17
Gently whisk in the malt vinegar reduction.
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18
Taste the aioli, and season with salt, if needed.
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19
Serve the aioli alongside the fried chicken.
