Sous Vide Fried Chicken
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! | www.lakesidetable.com
Ingredients
- 8 pieces chicken drumsticks, thighs, and/or breasts
BUTTERMILK BATH
- 3 cups buttermilk
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon ground pepper
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
FLOUR MIX
- 2 cups Flour
- 1/4 cup cornstarch
- 1 tablespoon kosher salt
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground pepper
- 1/2 teaspoon paprika
FRYING
- 2 cups vegetable oil
Instructions
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Set sous vide water bath to 155º F
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In a bowl, mix together the buttermilk and buttermilk bath spices.
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Put 2-3 pieces of chicken in each bag and pour 1/4 cup of the milk bath in each bag. Vacuum seal the bags or submerge the zip locks in water to remove the air.
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When the water comes up to temperature, submerge bags in the sous vide. The chicken will be done in 2 hours and will easily hold at this temp in the sous vide for 4 hours.
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When chicken is done, take the bags out of sous vide and place in an ice bath.*
DOUBLE BATTER THE CHICKEN
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Put all the ingredients under FLOUR MIX in a bowl and mix until combined.
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Take the chicken out its bag and dry the pieces. Dredge each piece in the flour mixture, then dip them in the buttermilk mixture, and then back into the flour mixture. Set each piece aside on a plate or baking sheet.
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Refrigerate for at least 20 minutes to 1 hour.
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Heat vegetable oil in fry pan to 375ºF. (I use a probe thermometer).
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Gently place 2-3 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!
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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.
Recipe Notes
*If you are making the chicken ahead, refrigerate at this point after the ice bath.
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.