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!Print
I am a Portland native, University of Oregon graduate, traveler, restaurant worker, and lover of all things food back in Portland, Oregon after an extended stay in Cape Town, South Africa.