Crispy and Tender Sous Vide Fried Chicken Recipe
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4.8
15 reviews
Excellent
Crispy and Tender Sous Vide Fried Chicken Recipe
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Sous Vide Fried Chicken is crispy and crunchy on the outside with the most tender and juicy meat on the inside. It’s the easiest way to fry chicken as sous vide produces evenly cooked meat, which is then coated with flour and buttermilk and deep fried quickly to golden perfection. Great for a potluck or picnic!
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Ingredients
Sous Vide Chicken
- 12 chicken drumsticks skin on (see notes if you use chicken thighs, wings or breasts*)
- 1 teaspoon salt
- 1/2 teaspoon pepper
Ingredients for Frying the Chicken
- 3 cups buttermilk
- 3 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon salt
- 1/2 tablespoon ground pepper
- 1 tablespoon paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- vegetable oil as needed for frying
Instructions
Sous Vide Chicken
- Add water to the sous vide container or a large pot, and set the Sous Vide Precision Cooker to 155°F (68°C).
- Season all sides of your chicken with salt and pepper.
- Place the chicken in a zip-lock bag, vacuum seal it using “water displacement” technique: seal all but one corner of the bag, and slowly place it into a container with water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (If you use a vaccum sealer, seal the bag on the dry setting.)
- Place the bag into the warm water bath in the sous vide container. Make sure it’s fully submerged. (If the top of the chicken is floating above water, you can place a metal kitchen tongs on top to make it completley submerged.)
- Cook for 2 hours if you use chicken drumsticks (If you use other types of chicken, see notes for details*).
Fry the Chicken
- When the chicken is almost ready, start heating up the oil.
- Place a saucepan over medium-high heat and add 2 inches (5cm) of oil. Heat the oil to 350˚F (177˚C).
- Prepare the breading by combining the flour, cornstarch, salt, pepper, paprika, onion powder, garlic powder and oregano in a medium bowl. Mix thoroughly.
- In another medium bowl, add buttermilk.
- Remove the cooked chicken pieces from the zip-lock bag, pat dry thoroughly with paper towels.
- Add each piece to the flour mixture, shake to remove excess, and then dip into the buttermilk, shake off the excess liquid, and add to the flour mixture again. Coat thoroughly and tap off the excess (It’s best to work with one piece at a time).
- Use kitchen tongs to gently lower the breaded chicken into the oil. Fry 3-4 pieces at a time so you won’t crowd the pan. You’ll notice that the temperature will drop slightly, so adjust the heat so that the temperature will stay between 300-350˚F.
- Fry each piece for 3-4 minutes or until golden crispy (Since the inside is already fully cooked, you’ll just need to fry the coating).
- Remove the fried chicken to a cooling rack. Let them rest for 10 minutes before serving.
Equipments used:
Notes
- *If you cook other types of chicken, below is the guide for sous vide cooking time:
- Chicken wings: 45 minutes
- Chicken thighs: 1 to 1.5 hours
- Chicken breasts: 1.5 hours
Nutrition Information
Show Details
Calories
309kcal
(15%)
Carbohydrates
12g
(4%)
Protein
29g
(58%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Cholesterol
144mg
(48%)
Sodium
937mg
(39%)
Potassium
412mg
(12%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
423IU
(8%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 29g | 58% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 144mg | 48% |
| Sodium | 937mg | 39% |
| Potassium | 412mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 423IU | 8% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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