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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sous Vide Fried Chicken Recipe

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This recipe for Sous Vide Fried Chicken is from Cafe Kristy's Friends and Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7-10 pieces of chicken of choice
1 Quart Buttermilk
3 Large Eggs
4-5 C. Flour
1 T. Baking Powder
1 T. Baking Soda
Roasted Chicken Seasoning Blend
1/4 Buffalo Sauce - Optional
Kosher Salt
Oil For Frying - we use Coconut oil to fry.
Directions:
Directions:
Set sous vide to 160º.
Salt the chicken liberally with kosher salt.
Vacuum seal the chicken with a vacuum sealer or use a zip-lock bag, and remove the air.
Sous vide for a minimum of 2 hours.
Remove the chicken from the sous vide and pat it completely dry
Add Flour, baking powder, and baking soda to a dish and season liberally with the chicken seasoning or seasoning of choice.
In another dish, add buttermilk, egg, buffalo sauce, and a liberal amount of seasoning and mix well.
Dip each piece of chicken into the buttermilk mixture, then coat thoroughly in the flour mixture.
Let rest on a wire rack for 10-15 minutes so the breading sets.
Heat a pan with oil to 350º-375º
Drop the chicken into the oil, ensuring not to overcrowd the pan, and fry until brown.
Personal Notes:
Personal Notes:
You can shallow or deep fry the chicken; either will work. The key to this recipe is the time spent in the sous vide, so less fry time.
You can do this recipe without the sous vide, but you will fry for much longer, and you will need to ensure that the internal temp of the chicken is 165º.
Oil matters; ensure you are using oil that has a higher smoke point.

 

 

 

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