Sous Vide Nashville Style Hot Chicken

It's an old classic, Nashville Hot Fried Chicken. Wicked tasty fried chicken with a super-spicy cayenne oil coating that has folks screaming (and sometimes crying!) for more. With your Anova Sous Vide Precision Cooker, you guarantee the chicken is perfectly-cooked time after time, only needing a quick batter and fry to deliver the juiciest fried chicken ever to your table. NOTE: White meat cooks at 140°F / 60°C for 3 hours, and dark meat cooks 155°F / 68.3°C.

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 00:30

Recipe Time: 03:00

Temperature : 140F / 60C

Ingredients

• 8 pieces chicken (light or dark)
• 2 cups buttermilk
• 1/2 cup hot sauce
• 2 cups flour
• 4 tablespoons cayenne powder
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 cup of canola oil for oil coating

Directions

1. Set your Anova Sous Vide Precision Cooker to 140ºF / 60.0ºC
2. Set Anova Sous Vide Precision Cooker to 140°F / 60°C for white meat and 155°F / 68.3°C for dark meat.
3. Season chicken with salt and add to vacuum bag or ziplock bag. Reserve buttermilk/hot sauce mixture until finishing steps.
4. Place in water bath and sous vide for 3 hours.

Finishing Steps

1. Remove chicken from bag, place on cooling rack and pat dry.
2. Set up a dredging station with one bowl of flour and one bowl of buttermilk/hot sauce mixture. Coat chicken in flour, shaking off excess, then coat in buttermilk, then back into the flour until evenly coated. Rest chicken on cooling rack for 15 min.
3. Heat a deep pot or pan with canola oil to 400°F / 204°C. Add chicken piece by piece (may need a couple batches) and fry until golden, 3-4 minutes. Remove from pot and rest on rack to drain.
4. Add oil, cayenne, brown sugar, garlic powder, smoked paprika, and garlic powder to small bowl and mix to combine. Coat chicken in spicy oil and serve!