Sous Vide Fried Chicken
Serving up some of PA's finest sous vide eats, Justin and Anova are a match made in heaven. With a penchant for delicious desserts, he makes sure they turn out perfect time after time. Justin manages and runs beyondtherecipes.com where he shares this recipe and more!
Ingredients for 6
2 whole chickens
Salt and Pepper
1 teaspoon paprika
1 teaspoon garlic power
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon ground mustard
Canola, peanut, or vegetable oil for frying
Set your Anova Sous Vide Precision Cooker to 155ºF / 68.3ºC
Break down chicken into individual pieces. Salt the chicken heavily. This will create a brine while it’s cooking to help keep it as moist as possible.
Bag white meat and dark meat separately, as each will cook for different time.
Place dark meat in water bath and sous vide for two hours. After two hours, add white meat and cook for one hour, leaving dark meat in too.
Heat at least 4″ of oil in a pot or dutch oven to 400 degrees.
Take your pastry flour and add your spices, mix.
Dredge your chicken in the buttermilk and then the flour. If you like it extra crispy, dredge it in the buttermilk and flour a second time to make an extra thick coating
Fry until the coating looks good, usually about 2-3 minutes. It’s literally as simple as that. If it looks good, it’s done!