Richard Blais Blogs: These Fried Chicken ‘Oysters’ Are Even Better for Game Day Than Wings (No Bones About It)
The Crack Shack; Richard Blais
To celebrate Super Bowl 50, we’ve partnered with Taste of the NFL and their chef partners all season long. The charity helps to raise awareness and funds via the season-long Kick Hunger Challenge. For more information or to donate to your favorite team’s city, visit their website, and be sure to check PEOPLE.com every Thursday for a new game day recipe from your favorite celebrity chefs. Here, Chef Richard Blais gives us his recipe for fried chicken “oysters” from his San Diego eatery The Crack Shack. Follow him on twitter @RichardBlais.
I love this dish because it’s creative but also familiar. The brine and tartar sauce kind of trick you into thinking you are having seafood, but at the end of the day they are a nice upgrade on fried chicken wings — football’s favorite tailgate food. But when you are watching a good game, who’s got time for bones?
(NOTE: At Blais’ restaurant, they make these with chicken oysters, which are found on the backbone of the chicken — this adapted recipe uses the more common chicken thighs, but if you can find the oysters, go for ’em!)
Richard Blais’ Fried Chicken “Oysters” from The Crack Shack
1 gallon vegetable oil, for deep frying
1 lb. boneless skinless chicken thighs, diced into 1-in. cubes (or chicken oysters, if you can find them)
4 cups buttermilk
2 cups all-purpose flour
1 tbsp. salt
1 tbsp. black pepper
2 cups kewpie mayo or regular mayo
1 tsp. minced shallot
1 tsp. minced garlic
1 tbsp. pickle relish
1 tsp. onion powder
1 tsp garlic powder
1 tsp. white wine vinegar
1 tsp. pickled yellow mustard seeds
Lemon wedges, for serving
1. Preheat oil in a fryer or deep pot to 325°F and marinate the chicken in buttermilk for 15 minutes. Meanwhile, mix salt and black pepper into the flour.
2. Make the tartar sauce: In a bowl, add mayo, shallot, garlic, relish, onion and garlic powder, vinegar, and mustard seeds and stir to combine.
3. Remove oysters from buttermilk and dredge in flour mixture and fry in batches until golden brown and chicken is fully cooked. Transfer to plate lined with paper towels and serve immediately with sauce and lemon wedges.