Sous Vide Fried Chicken

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Are you ready for the most outrageously delicious chicken you've ever tasted? I'm serious... sous vide chicken is that good!

Fusing the tender juicy texture and taste you get from sous vide cooking with the lusciously crispy coating you get from deep frying, this recipe combines the best of both worlds. The result is a spectacular recipe that will tantalize your taste buds.

Why you'll love this sous vide fried chicken recipe

When it comes to getting tender, juicy chicken, sous vide cooking is the way to go! This recipe goes one step further, combining the best of both worlds – sous vide fried chicken is tender on the inside and crispy on the outside!
A very simple recipe once you know how to get the specific steps right.
The sous vide method of cooking produces consistently brilliant results.
Master this recipe, and your skills will be transferable, meaning you can use your sous vide machine to whip up all kinds of wonderful recipes.

Equipment you'll need for this recipe

There are a few key items that you'll need when it comes to making this recipe:

Sous vide machine – the central piece of kit you'll need for this recipe, a sous vide machine is a wonderful kitchen gadget that can be used for many different sous vide recipes. Take a look at my other sous vide recipes at the bottom of the page to get the most out of your sous vide cooker
Dutch oven – the ideal cooking vessel in which to deep fry your breaded chicken pieces
Sous vide bags – these special sous vide vacuum seal bags are the ideal way to cook your sous vide chicken. Regular kinds of kitchen bags won't do. These are specially designed to withstand high temperatures during sous vide cooking
Cooking thermometer – take guesswork out of the equation. A quality thermometer will tell you the precise temperature of the hot oil, ensuring your chicken is perfectly golden every time

How to make this recipe

Vacuum seal the seasoned chicken pieces in a single layer.

Cook in the sous vide for 4 hours. Remove from pouch.

Mix flour and spices together.

Dunk the chicken in the Spiced Buttermilk.

Dredge the chicken pieces in the Seasoned Flour and deep fry. Enjoy with Animal-Style Fries!

Top Tips

Deep fry chicken in batches so that you don’t overcrowd the pot. This way, you'll make sure the chicken has a wonderful golden brown colour and crunchy texture.

What to pair with sous vide chicken

Sides

Potatoes

There are so many varieties of potatoes you could go for. My top pick is my copycat recipe for Animal-Style Fries – golden brown French fries, crispy air fryer potato wedges or heaps of caramelized onions, slices of American cheese and a generous serving of delicious In-and-Out sauce.

You could also opt for a dreamy creamy mashed potato. My creamy garlic mash is to die for, as is my healthier alternative, this classic sweet potato mash. For a lighter carb free option, go for a celery root puree.

Oven baked potatoes are another great option. Parmentier potatoes and rosemary potatoes are both great alternatives. Fancy something a bit more indulgent? Try these luxurious French potatoes, mousseline potatoes.

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Greens

You can even use sous vide cooking for vegetables! Try my sous vide asparagus for the perfect green side dish to this sous vide chicken recipe.

You could also keep things simple and opt for a simple roast asparagus side. Better yet, bring some extra flavor and try asparagus wrapped in parma ham.

Desserts

You could follow this sous vide fried chicken recipe with anything zesty and it would be fantastic. Think of a lemon pie, drizzled lemon cupcakes, or a baked limoncello cheesecake.

Wine pairing

I recommend going for a lighter bodied white wine. Chardonnay and Sauvignon Blanc are always fantastic pairing choices when it comes to chicken, especially with the herbs and subtle spices in this sous vide fried chicken recipe.

A sparkling wine would also be great, cutting through the creaminess of the buttermilk. Cava, Prosecco or Champagne are all excellent options.

Variations to this recipe

You can also sous vide fried chicken breasts. Check out my recipe!
Use kosher salt in place of regular sea salt if you wish
Feel free to play with the spiced in the seasoned flour mixture. I've gone for salt, paprika, cayenne pepper, garlic powder, white pepper and onion powder. Other spices that work include celery seed, ground cumin, ground coriander, chilli powder and fenugreek.
For healthier sous vide fried chicken, finish the chicken pieces off in an air fryer instead of deep frying.

Popular substitutions

You can replace the buttermilk with egg wash. Just whisk 3 eggs with ⅓ cup of milk or water
You can swap chicken legs for turkey legs. They will need to be cooked for longer though, so just bear that in mind.

Top Tips

Be careful not to touch the sealing part of the vacuum bag when placing the chicken in the bags. Any residue around the seal might prevent the vacuum bag from sealing properly.
Aim to place the meat in a single layer within each bag. This will ensure an even temperature throughout each piece of chicken.
The sous vide rack is better if it’s placed on its side because pouches won’t be able to float to the top. It still works when facing upright, but isn't as effective.

sous vide fried chicken on a cooling rack with lemon wedges.

How do you make sous vide chicken skin crispy?

There's a simple trick that combines the best of both worlds... and that's what this recipe is all about!

Sous vide chicken is wonderfully tender, juicy and delicious. However, for those who love fried chicken, the fact that the outside is not crispy is nothing short of sacrilege.

To combine the juicy meat of sous vide cooking with the crispy golden brown coating of sous vide cooking, all we need to do is finish the chicken in the pan after it's been sous vide cooked.

This is simple and quick – deep fry for just 6–8 minutes and you'll be in fried chicken heaven!

How long does it take to cook chicken in a sous vide machine?

It depends on what cut of meat you're cooking. White chicken, like chicken breast meat, generally takes 3-4 hours. Dark meat, on the other hand, takes between 4-6 hours.

What's the best oil for deep frying?

Peanut oil is perfect. It has a high smoke point, around 232ºC/450ºF, which makes it very heat stable.

If you're looking for an alternative, you want an oil with a high smoke point. The ‘smoke point’, or ‘burning point’ refers to the temperature at which the fat in the oil begins to break down. Once this happens, it turns to smoke.

Heating an oil above its smoke point affects the taste. Plus, the nutrients within the oil are destroyed and harmful free radicals can be released into the oil.

Other good oils would be canola oil, corn oil, sesame oil and sunflower oil.

Can I cook sous vide fried chicken in an air fryer?

Yes. Using an air fryer is possible. You won't get the same delicious crunchiness to your fried chicken, but it will certainly be healthier.

Can I make sous vide chicken ahead of time?

Absolutely! It's a great idea to sous vide the chicken in advance, place it in the refrigerator, then deep fry it just before you're ready to serve it.

How do you store sous vide fried chicken leftovers?

Keep any leftovers in the fridge in an airtight sealable container. They'll keep fresh for 2-3 days.

More superb sous vide recipes

Can't get enough of sous vide cooking? I can't blame you! I love it myself... which is why I've created so many fantastic recipes based around the incredible cooking technique.

Take your pick!

How to sous vide chicken breasts – these chicken breasts are the most incredibly succulent breast meat you've ever tasted!
Sous vide beef cheeks – unbelievably tender beef, cooked to perfection every single time
Sous vide Brussels sprouts – it's not just meat that can be cooked sous vide style. These super sprouts are out of this world, and make the perfect side to a special lunch, particularly around the holiday season
How to sous vide steak – your guide to the most mouth watering steak you've ever tasted!
Sous vide asparagus – another incredible vegetable side dish made by sous vide
Sous vide lamb shoulder – a spectacular lamb recipe that just melts in your mouth
Sous vide salmon – the best salmon you've ever tasted!

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