Ready to take your fried chicken game to the next level? Let me introduce you to the ultimate cooking duo: sous vide and deep frying.
This recipe combines a classic buttermilk marinade with the precision of sous vide cooking, followed by a quick dip in hot oil for the ultimate crispy crust.
Here’s why you should give it a try:
– Say goodbye to raw centers: By sous viding the chicken first, you can guarantee it’s fully cooked before deep frying.
– Flavor explosion: Sous vide cooking intensifies the “chicken-y” flavor of the meat.
– Tender and juicy: Cooking low and slow with sous vide leads to fall-off-the-bone texture.
– Now, I know this method takes a bit more time and equipment, but trust me, it’s worth it. Plus, you can even marinade and freeze the chicken for a future dinner.
What you’ll need:
- Immersion circulator
- Container for sous vide cooking (or a stockpot)
- Dutch oven or deep pot for deep frying
- Candy thermometer
- Cooling rack and baking sheet
- Chamber vacuum sealer or zipper top freezer bag (optional)
Here’s how to make it:
- Mix together buttermilk and spices in a bowl. Add chicken to the marinade and seal in a vacuum sealer or freezer bag. Marinate in the fridge for 2-24 hours, or freeze for later.
- Preheat water bath to 150 degrees F and add the sealed bag of chicken. Cook for at least 2 hours for boneless chicken and 3 hours for bone-in chicken.
- Set up a dredging station with whisked eggs in one bowl and seasoned flour in another. Heat oil to 350 degrees F in a Dutch oven or deep pot.
- Remove chicken from the bag, shake off excess marinade and coat in the eggs and flour. Carefully add to the hot oil and fry until golden brown.
- Remove from oil and place on a cooling rack or paper towel-lined baking sheet. Sprinkle with salt while hot.
And there you have it, the juiciest, most flavorful fried chicken you’ve ever had. Serve it up with your favorite dipping sauce and enjoy!
Buttermilk Fried Sous Vide Chicken
- 1 immersion circulator
- 1 sous vide bath
- 1 vacuum sealer optional
- 1 candy thermometer
- 1 cup buttermilk
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cracked black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 1/2 lbs chicken pieces, bone in or boneless
- 2 large eggs
- 1 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp cracked black pepper
- 1/4 tsp cayenne pepper
- canola oil for frying
- salt to taste
- In a small bowl, whisk together all the marinade ingredients.
- Add the chicken to your bag of choice and pour the marinade over top. Massage the chicken with the marinade so it is completely coated.
- Seal the bag using your air removal method of choice. I prefer to use a chamber vacuum sealer but a zipper top freezer safe bag will work well, too.
- t this point, you can freeze the chicken or let it marinate in the fridge for at least 2 hours or up to 24 hours before cooking.
Sous Vide Cooking
- When ready to cook, preheat a water bath using an immersion circulator to 150 degrees F. Add the bag of marinated chicken to the water bath and cook for 2-4 hours.
- If sous viding in advance, refrigerate until ready to deep fry.
- While the chicken is cooking, prepare your dredging station. In a shallow bowl, whisk together the eggs. In another shallow bowl, combine the flour, salt, paprika, pepper, and cayenne pepper. Line a baking sheet with paper towels or have ready a wire rack set over a paper-towel-lined baking sheet. Set aside.
- When ready to fry the chicken, remove the chicken from the bag and shake off excess marinade. Transfer the chicken to the shallow dish with the eggs. Discard the cooking bag and its contents.
- Turn the chicken so that it is completely coated with egg. Let the excess drip off and then coat each chicken thigh thoroughly in the seasoned flour mixture. Gently shake to remove excess flour.
- Carefully place the chicken in the oil, frying in batches if necessary so as to not crowd the pan. Turn the chicken as needed, until the skin is golden brown on all sides, about 7 minutes.
- Transfer the chicken to a wire rack or paper-towel-lined baking sheet. While hot from frying, sprinkle with a little kosher salt. Serve immediately.
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