Fried chicken. Everybody loves it, but not everybody is confident enough to make it at home. That’s where sous vide comes in. With sous vide, you don’t have to worry if the chicken is under done…ever! It’s cooked to perfection every time! If you’ve got a party, you could even cook the chicken ahead, and just fry it for the party! Less stress is always best, so go get some bird and a beer and fry up a fried chicken feast!
Salt and Pepper
Bag the dark and white meat separately. They’ll be cooking at separate times.
Salt the chicken heavily. This will create a brine while it’s cooking to help keep it as moist as possible.
Set your immersion circulator for 155 degrees.
Drop the dark meat in first and set the timer for 2 hours. Then add the white meat. Cook for an additional hour.
Heat at least 4″ of oil in a pot or dutch oven to 400 degrees.
I like to cut the breasts in half so there’s more surface area for crispy fried goodness.
Take your pastry flour and add your spices. The traditional ones are usually some variation including paprika, onion powder, garlic powder and black pepper, but you can add almost anything. I like to add a little ground mustard and some herbs to mine.
Dredge your chicken in the buttermilk and then the flour. If you like it extra crispy, dredge it in the buttermilk and flour a second time to make an extra thick coating.
Fry until the coating looks good, usually about 2-3 minutes. It’s literally as simple as that. If it looks good, it’s done!
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