Gluten Free Sous Vide Fried Chicken Salad Recipe

Gluten Free Sous Vide Fried Chicken Salad Recipe



Sous Vide Fried Chicken Salad Recipe

Fried Chicken Salad - Cold crisp salad and hot fried chicken. The best of both worlds! |

Most of the cooking time is inactive.  Drop it in the sous vide and forget it!  Using a sous vide is a wonderful way to insure your chicken is done completely and yet still moist, tender, and juicy.  It takes all the guess work out! |

  • Author: Madalaine
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 2 servings
  • Category: Salad
  • Method: Sous Vide
  • Cuisine: American



  • 2 chicken breasts
  • 1 medium sweet potato
  • 10 grape tomatoes
  • 1 head Boston lettuce
  • 3 tablespoons Ranch Dressing
  • 2 pinches Maldon sea salt flakes, or kosher salt
  • fresh ground pepper to taste

Buttermilk Bath

  • 2 cups buttermilk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika

Flour Mix

  • 1 cup Gluten Free Baking Flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon paprika

For Frying

  • 2 cups vegetable oil


  • sous vide and water container
  • fry pan
  • tongs
  • gallon zip lock bags, freezer* (Hefty is recommended)
  • cookie sheet


  1. Set sous vide water bath to 146º F (63.5 C) and preheat oven to 350ºF.

  2. Rinse chicken breasts and into 1  inch pieces.  Place in zip lock with 1 cup buttermilk and buttermilk bath spices.  Submerge in sous vide for 1-4 hours. The chicken will be done in 1 hour and will easily hold up to 4 hours.*

roasting sweet potatoes and tomatoes

  1. While chicken is in the sous vide, dice up sweet potato and cut tomatoes in half.  Scatter potato cubes on cookie sheet and roast in oven until lightly brown, about 10-15 minutes.  Set aside.

  2. Lower oven temp to 275ºF and roast tomatoes in the oven on the cookie sheet for 10 minutes.  You are just trying to dehydrate them slightly and bring out their natural sweetness.  Set aside.

frying the chicken

  1. Once the chicken is done, take it out of the sous vide and zip lock.  Dry the chicken. Dip each piece in 1 cup of buttermilk and then light roll in the seasoned flour mixture.  Gently knock off excess flour, dip in the buttermilk again, and then dredge through he flour mixture again.  Set each piece on the cooled and clean cookie sheet.

  2. Refrigerate for at least 30 minutes to 1 hour.  Heat vegetable oil in fry pan to 375ºF.  (I use a probe thermometer).

  3. Gently place 5-6 pieces in at a time.  Careful not to splash the hot oil and not too many.  Putting in too many pieces at a time will lower the temperature of the oil and will result in oily chicken, not crispy crunchy chicken!

  4. Fry chicken for 3-4 minutes or until golden brown.  Remember, the chicken is already cooked.  We’re just getting a nice golden crunch here. ? Let chicken cool on paper towels or a cooling rack.

assembling the salad

  1. Wash and dry the Boston lettuce leaves.  With your hands, gently caress each leaf with Ranch Dressing.  Divide leaves into 2 piles.  1 for each plate. Make 2 stacks. Start with the largest leaf on bottom and work your way up to the smallest on top.  Place 1 stack on each dinner plate.

  2. Arrange 1/2 of the fried chicken around each stack of lettuce leaves.  Scatter the sweet potato cubes and tomato halves between the 2 salads evening.  Top with ground pepper and Maldon sea salt flakes.


*If you’re not using a Food Saver system for bagging your food for the sous vide, use Hefty (or other high quality name brand ziplock).  I’m a generic girl from WAY BACK, but in this case use the more expensive brands.  I’ve used the generic ziplock in the sous vide and most of the time the zipper will detach opening the bag and ruining whatever you are making.

If you’re not sensitive to gluten, feel free to use regular all purpose flour in place of the gluten free variety. ☺️