Sous Vide Fried Chicken

Preparing chicken breasts sous vide is a virtually fail-proof way of ensuring the most tender, juicy meat. Pop them in the deep fryer to finish them off and you have one scrumptious meal that’s juicy on the inside and crispy golden brown on the outside. This is truly some of the best fried chicken you will have! Best of all, it’s super easy. Note: If preparing a whole chicken, increase the thyme to 2 tablespoons, the buttermilk and flour to 1 ½ cups each.

Author

sheriwetherell

Food. Drink. Travel. News. Founders of the International Food Blogger Conference (@IFBC) @Foodista

Prep Time: 00:30

Recipe Time: 03:30

Temperature : 150F / 65.6C

Ingredients

• 2 chicken drumsticks
• 1 bone-in, skin-on chicken breast, cut in half
• 1 tablespoon dried thyme
• 2–3 tablespoons extra virgin olive oil
• 1 cup buttermilk
• 1 cup all-purpose flour
• Celery salt
• Garlic powder
• Onion powder
• Freshly ground black pepper
• Peanut oil, for frying
• Fresh sage leaves (optional) for garnish
• Salt

Directions

1. Set the Anova Sous Vide Precision Cooker to 150°F (65°C).
2. Place drumsticks and breast pieces in a medium bowl with the olive oil and thyme. Rub seasonings into meat until thoroughly coated.
3. Place drumsticks in one large zipper lock bag and the breast pieces in another. Seal the bags using the water immersion technique. Refrigerate breasts. Place the drumsticks in the water bath and set the timer for 2 1/2 hours.
4. When the timer goes off, remove the bag with the drumsticks from the water bath. Set aside. Reduce the temperature on the Precision Cooker to 140°F (60°C), then add the bag with the breast pieces. Set the timer for 1 hour.
5. About 15 minutes before the breast pieces are finished, prepare for frying: Fill a deep fryer or Dutch oven half full with peanut oil. Heat over medium-high until the temperature reaches 370°F (188°C). Meanwhile, pour buttermilk in one shallow bowl and flour in another. Season flour with celery salt, garlic powder, onion powder, and black pepper.
6. When the timer goes off, remove the bag from the water bath. Remove the breast pieces and drumsticks from the bags and transfer to buttermilk. Toss to coat, and then dredge in the flour.
7. Gently place chicken in the hot oil. Fry until golden brown, 10 to 15 minutes.
8. Transfer to a paper towel-lined plate and drain for 5 minutes.
9. Meanwhile, fry sage leaves in hot oil until crisp, about 1 minute. Transfer to the plate with the chicken. Season with salt.

Finishing Steps

1. Enjoy immediately or serve cold with your favorite side dishes.