Spicy Chicken 'n' Chips

that good old classic, chicken 'n' chips. lets throw a lime and some chili's in the chickens butt and call it a day. While you are at it, hand cut some chips and drop in the fryer.

Author

Edward Smith

Sous Vide Enthusiast..... I love trying new things, or even the same thing but cooked at different times and temps. I discovered sous vide when looking at how to smoke food better in the 'low and slow' style. Is it an addiction now? yep. 100%. but thats not a bad thing.....

Prep Time: 00:00

Recipe Time: 03:00

Temperature : 155F / 68.3C

Ingredients

• Whole chicken
• Lime
• Red chili or your choice of chili
• Potatoes
• All the sauce.

Directions

1. Set your Anova Sous Vide Precision Cooker to 155ºF / 68.3ºC
2. Chop the chili and lime
3. Stuff them in the chicken. (be gentle)
4. Seal using your vacuum sealer or immersion technique in a plastic bag.
5. Let that bird swim for 3 hours make sure it sinks

Finishing Steps

1. Heat oven to 200*C
2. Remove chicken from bag and place on an oven tray. add some chopped chilies to the top then bake for 20 minutes

Home Cut Chips

1. Chop your potatoes into finger sized pieces
2. Heat oil to 180*c
3. Place chips into hot oil (be careful) and wait 8-10 minutes or until golden.
4. Remove from oil and dry on kitchen paper to remove excess oil

Serve

1. Throw together on a platter and get saucy. love it.