Sous Vide Fried Chicken just ruined regular ol’ fried chicken for me for the rest of my life. It’s so crispy, so crunchy, so tender and so juicy. I knew it was going to be good based off of other people’s reviews on Sous Vide Fried Chicken but I didn’t know it was going to be mind blowing good!
Again, I’m repping my Anova Culinary Precision Cooker. I mean really, is there anything this thing can’t do? Steak has been amazing, check, fish is flaky fabulous, check, and now even chicken is the top of my list for sous vide amazingness. If you have not invested in a precision cooker yet, I highly suggest you get on that now. Run don’t walk, do not pass go, do not collect $200, just buy the dang precision cooker and change your life.
Very little prep to this meal, season up the chicken, throw it in a bag, cook at 155 degrees F for 2 hours and fry. That simple. Frying takes minimal time too, no more standing over hot oil for days on end frying up chicken and getting grenaded with splatters of hot oil. All you need is a crispy golden outside and you can pull that chicken and serve it right away. Literally, two minutes of frying tops.
This chicken also felt lighter to me too, call me crazy but maybe the sous vide and a quick fry does change the texture. I don’t know, I could be crazy in thinking that. But it was delicious.
I used only chicken drums in this recipe but you most certainly can add in thighs and breast. Add hot sauce to the egg wash, use a splash of buttermilk if your heart desires, try adding cornmeal to your flour dredge. The sky is really the limit.
*DISCLAIMER* This is a sous vide recipe, so do not comment below asking if you can just fry it the traditional way. The answer is yes, obviously, but this recipe is specifically for people who sous vide and own a precision cooker!
Wine Pairing Recommendation: There really is nothing better than fried chicken and a glass of bubbles. Try it with a Cava from Spain, it’s a game changer.
Look at the crispy outside!
My hand model isn’t half bad either.
Sous Vide Fried Chicken
If you don't own a precision cooker, I highly suggest an Anova Culinary Precision Cooker. You can find it on Amazon. You can make this recipe with chicken drums, thighs, winds, or breast. Your preference.
Ingredients
- 6 whole Chicken Drums
- 1 tablespoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne
- 2 whole Eggs, beaten
- 2 tablespoons Hot Sauce, {optional}
- 2 cups All Purpose Flour
- 1/4 cup Cornstarch
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- 5 cups Canola Oil, for frying
- Honey, for serving
Directions
- Step 1 Preheat your sous vide precision cooker to 155 degrees F.
- Step 2 In a mixing bowl whisk together 1 tablespoon kosher salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon of cayenne. Sprinkle mixture over chicken drums. Place chicken drums in a resealable bag or food saver bag. Seal or using the water displacement method place in preheated water bath and cook for 2 hours.
- Step 3 When chicken is cooked, add the 5 cups of canola oil to a heavy bottomed pot or a cast iron skillet. Heat to 350 degrees F.
- Step 4 In a shallow dish whisk together eggs and hot sauce. Add chicken drums to the dish and coat all sides in egg mixture.
- Step 5 In a resealable plastic bag add the flour, cornstarch, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Mix up the dry ingredients. Working in batches, transfer chicken drums to the plastic bag about 2 at a time. Seal up and shake until chicken is coated. Transfer to preheated oil and fry about 2 minutes per side until golden and crispy. Place on a plate lined with paper towels and pat dry. Repeat until all the chicken is fried.
- Step 6 Serve immediately with drizzled honey. Enjoy!
Savor and Enjoy!
You can use whatever spices you prefer to use in the flour batter and you can’t overcook the chicken. The sky is the limit when you learn how to use the sous vide method.
Hi I just wanted a few really nice chicken and turkey recipes please. As the one’s with the chicken drumsticks looks so good and tasty.