Sous Vide Fried Chicken
Sous Vide Fried Chicken
Sous Vide is the best way to make fried chicken. It was frustrating to fry chicken for what I thought was a long time, but only to find it was completely pink inside. Even though it seems to take quite some time to sous vide, it’s mostly inactive time. I also found today that I can remote control my Sous Vide Circulator! When the cooking cycle completes, chicken was done with tender and juicy inside. The frying time is only to cook the coating and make it as crispy as I would like. Overall, I felt it takes less time for me to make the dish, and with perfect outcome every time!
Ingredients
- 3 lb Chicken Thigh, with bone and skin
- Salt and Pepper to taste
Wet Mixture
- 1 Cup Whole milk
- 1 tbsp white vinegar
- 1 Egg
Dry Mixture
- 1.5 Cup Flour
- 1 tbsp Cayenne Pepper
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Baking Powder
- 1 tsp Chili Pepper Powder optional
- 1 tbsp Crushed Red Pepper optional
Instructions
Marinate chicken thigh (preferably with skin and bone) with salt and pepper
Move chicken to ziplock bag and Sous Vide at 73C (163F) for 1.5 Hours
Remove chicken from ziplock back and let them cool down slightly
Heat oil to 375F. Prepare wet mixture and let stand for 15 minutes. Prepare dry mixture by combining ingredients (see ingredients list)
Dip chicken in dry mixture and coat thoroughly, move to wet mixture and back to dry mixture and coat, shake off and fry for 2 minutes
Serve warm
