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!
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Pro-level cooking techniques made simple.
Ingredients for 6
2 whole chickens
Salt and Pepper
Buttermilk
Pastry Flower
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
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 155ºF / 68.3ºC
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Step 2
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.
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Step 3
Bag white meat and dark meat separately, as each will cook for different time.
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Step 4
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.
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Finishing Steps
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Step 0
Heat at least 4″ of oil in a pot or dutch oven to 400 degrees.
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Step 1
Take your pastry flour and add your spices, mix.
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Step 2
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
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Step 3
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!