Blue Corn Fried Chicken With Malt Vinegar Aioli

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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

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