Recipe: Sous Vide Fried Chicken

  By Jack Lawson    

September 17, 2020

Fried chicken is a winner no matter the season. Although oil and water don't usually mix, sous vide preps the chicken so it fries in half the usual time.

 

 

  • Prep: 20 mins
  • Cook: 1 hr 20 mins
  • Yields: 2 servings

Ingredients

6 chicken thighs, bone in or out depending on preference

2 beaten eggs (you can also use buttermilk if preferred)

2 cups all purpose flour

1/4 cup cornstarch

2 tsp kosher salt

1/2 tbsp freshly cracked black pepper

Peanut oil as needed for frying (you can substitute vegetable if peanut is tricky to find)

1 tbsp sweet paprika

2 tsp onion powder

2 tsp garlic powder

1 tsp dried oregano

Directions

1First, set water bath to 155 degrees fahrenheit

2While the water is heating start on your breading by combining flour, cornstarch, salt, pepper, paprika, onion powder, garlic powder, and dried oregano. Whisk to combine.

3In a seperate bowl add the beaten eggs (or buttermilk).

4Cook the chicken for 1 hr to 1 1/2 hrs if using chicken thighs - note that legs, drumsticks et al all have different cook times.

5When the chicken is close to being done begin heating up your peanut oil to 300-350 degress fahrenheit in a large skillet or high-rimmed pot.

6After the chicken finishes cooking remove from the bags and pat as dry as possible with paper towls.

7Working with the 'wet hand, dry hand' technique dip your chicken in the dry mix, the wet mix, and the dry mix again - make sure to shake in between stages to remove excess breading.

8Using metal kitchen tongs lower the pieces of chicken into the oil and cook for 3- 4 minutes until golden and crispy.

9Cook in batches to avoid crowding the oil.

10When all the chicken has been fried set on a wire rack to cool for ten minutes.

11Finally, plate and serve with your favourite potato salad or bean salad.

Chicken wings will take roughly 45 minutes to cook, while drumsticks can take up to 2 hours. You can also feel free to substitute your favourite spice blends for the breading. There's a lot of room for experimentation here, even with brining options. We'd suggest giving pickle juice brines a go later down the line.

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