Impossible to f*%#k it up Fried Chicken

Perfectly cooked and crisp Fried Chicken with virtually NO oil soaked in to make you nauseous!

Author

Kym Frankovelgia

I come from a huge Italian family so, food is a big deal to us! Once I learned about the Sous Vide method, I’ve been going nuts with it. Food is love and perfectly cooked food is the loviest.

Prep Time: 00:20

Recipe Time: 03:00

Temperature : 155F / 68.3C

Ingredients

• Cut up whole chicken or whatever parts you like.
• Bread Flour
• Crisco (sorry, this makes it best) YIKES!
• Salt and Pepper
• Cayenne Pepper if you like it spicy
• Buttermilk

Directions

1. Set your Anova Sous Vide Precision Cooker to 155ºF / 68.3ºC
2. Buy a good chicken, humanly raised if possible and organic, just because, well, it’s the right thing to do.
3. Cut it up and leave the skin on if you prefer.
4. Place the dark meat in a vacuum bag and the white meat in another bag.  Reasoning will become clear when you keep reading.
5. Add salt to both bags because as the chicken cooks, the salt will help to make a brine to further flavor the chicken.
6. Put the DARK MEAT in the water bath for two hours. After that add the bag with the white meat in as it takes less time to cook but still come out juicy.  So, you will be cooking the dark meat for a total of three (3) hours) and the white meat for one (1) hour.
7. Remove the cooked chicken and rinse off

Stove top AND oven

1. Get a few bowls  and fill one with Buttermilk and in the other with the bread flour and whatever spices you like. The reason you use a high quality bread flour Is because it will fluff up better and be crispier than regular flour.  Don’t skimp here.
2. Dip the cooked chicken in the buttermilk and then in the seasoned flour.  Give it a second coat if you wish.  It will make a thicker coating.
3. Most important step here.  LET THE DIPPED AND COATED COOKED CHICKEN REST FOR AT LEAST 20 MINUTES. This is vital because if you don’t give it a chance to attached to the cooked meat, it will likely slide off once it hits the oil.
4. Fill a deep frying pan with the Crisco and get it as hot as possible on the stove top.  Make it deep because when you put in the cooked, coated chicken, you want the oil to cover the chicken completely.
5. Add the chicken pieces and cook it for only 2 to 3 minutes.  Remember, the chicken is already cooked so all you are doing is cooking the coating.  As it is in the oil for such a short time, it will absorb very little oil.
6. I then put all of the cooked, fried chicken in a  400° preheated oven on a piece of parchment paper. This will remove any additional oil that is in the coating.   When you remove it from the oven after about 15 or 20 minutes, the parchment paper looks like this. I don’t need to eat this oil so I like this step.
7. Serve your astonished guests a perfectly cooked, juicy, virtually oil free fried chicken, guaranteed to delight!   Bon appétit