Sous Vide Fried Chicken Chick-Fil-A Style

You won’t believe how easy this copycat recipe is, and it tastes 100000x better than the original! You can’t beat that!

Author

W C

Prep Time: 00:30

Recipe Time: 01:30

Temperature : 145F / 62.8C

Ingredients

• 8-10 ounces of pickle juice
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/2 cup milk
• 1 Egg
• 1/2 cup flour
• 1 tablespoon powdered sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• chicken breasts
• oil for frying
• Buns
• butter

Directions

1. Trim off any fat from the chicken breasts. If the chicken breasts are those massive, hormone filled ones, you may want to slice them in half horizontally or pound them down a little bit.
2. Place the chicken in a zip top bag or a dish and cover with pickle juice. Set in the fridge and marinate for 30 minutes to 1 hour. About 20 minutes before your marinating time is done, set your sous vide device or Instant Pot, to 145°. It should be up to temp by the time your marinating time is done.
3. After an hour, place each chicken breast in their own zip top bag or vacuum sealer bag. Get the air out, as much as you can if using zip top baggies and just suck and seal if you’re using a vacuum sealer.
4. In the 145° water, place the chicken breasts and sous vide for 1.5 hours.
5. When done, mix your wet ingredients in a bowl. In another bowl get your dry ingredients. Remove your chicken breasts from their baggies. Heat oil to 375°.
6. This next part is just your typical batter assembly line, but we’ll be double battering. Be easy with your chicken because it’s cooked now and it could break. This is how it’s gonna go: dip chicken in wet, dry, wet, dry. Fry. Till golden brown. Toast your buttered bun on a grill. Fry up your waffle fries. Eat.