Description
Achieve crispy and juicy perfection with this Sous Vide Fried Chicken recipe. Sous vide cooking ensures tender meat, while frying adds that irresistible crunch!
Ingredients
Units
Scale
Sous Vide Chicken Legs
- 6 chicken legs
- salt and pepper
- 60g (4 tbsp) butter
Spiced Buttermilk
- 5g (1 teaspoon) black pepper
- 5g (1 teaspoon) salt
- 5g (1 teaspoon) paprika
- 2g (1/2 teaspoon) white pepper
- 1g (1/4 teaspoon) dried rosemary
- 1g (1/4 teaspoon) ground thyme
- (1/4 teaspoon) dried oregano
- (1/4 teaspoon) dried sage
- (1/4 teaspoon) cayenne pepper
- 500ml (2 cups) buttermilk
Seasoned Flour
- 240g (2 cups) flour
- 6g (1 teaspoon) salt
- 2g (1/2 teaspoon) paprika
- 2g (1/2 teaspoon) cayenne pepper
- 2g (1/2 teaspoon) garlic powder
- 2g (1/2 teaspoon) white pepper
- 2g (1/2 teaspoon) onion powder
2L (2 quarts) vegetable or peanut oil for frying
Instructions
- For the Sous Vide Chicken Legs: Preheat the water bath to 80°C / 175°F.
- Section the legs into drumsticks and thighs.
- Season the chicken with salt and pepper.
- Vacuum seal the drumsticks with the butter in a single layer in a large pouch. Do the same for the thighs.
- Place the sealed pouches in the water bath and cook for 4-6 hours.
- Remove the chicken from the pouches and pat dry.
- For the Spiced Buttermilk: Place all the Spiced Buttermilk ingredients in a large bowl and stir until everything is well incorporated.
- For the Seasoned Flour: Place all the Seasoned Flour ingredients in a large bowl and mix.
- Heat oil in a large Dutch oven to 175°C/350°F - 180°C/356°F).
- Drop a piece of mixture in, if it slowly sizzles to the top then you can fry the chicken. You want the oil to be approx 175C/350F - 180C/356F. The temp will drop when the chicken hits the oil, and that's okay, just try to maintain a heat of around 320F/160C.
- Dunk a piece of chicken in the buttermilk then dredge it in the flour. Shake off any excess.
- Gently place your chicken in the oil, making sure you add the same cuts at the same time so they cook at an even rate. I.e. cook the chicken drumsticks together, and the same counts for the thighs. Do it in batches so that you don’t overcrowd the pot.
- Deep fry for 6-8 minutes. Keep in mind that the chicken is already cooked and we are after that crispy, spicy coating everyone craves. So, as soon as the coating turns brown and crispy, remove the chicken with a slotted spoon onto paper towels to drain.
- Serve immediately with Animal-Style Fries. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 431
- Sugar: 4.3 g
- Sodium: 948.1 mg
- Fat: 16.3 g
- Saturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37.1 g
- Fiber: 2.2 g
- Protein: 32.6 g
- Cholesterol: 146.2 mg