Preparation

Make the lime aïoli

• Add the yolk and mustard to a small bowl. Combine the olive oil and vegetable oil in a liquid measuring cup. Add 1 Tbs. of the combined oils to the yolk and mustard and whisk together until an emulsion is formed. Drop by drop, add the remaining oil to the emulsion, whisking constantly. Continue to do this, drop by drop, in a steady stream, whisking, until all of the oil has been added. Do not add the oil too quickly, and be sure that the emulsion is homogeneous before adding more oil. Season with garlic, lime juice, and salt.

Make the oven-fried chicken

• Heat the oven to 350°F.
• Place the breadcrumbs, 1 tsp. salt, 1 tsp. pepper, thyme, and paprika in a large bowl.
• Place the lime aïoli in a bowl with the chicken legs and toss to coat. Place the chicken in the bowl with the breadcrumb mixture and coat well. Place the chicken on a lightly greased baking sheet and bake until the juices run clear, about 45 minutes. Remove from the oven and serve immediately.