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4 pieces of fried chicken thighs on plate
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Sous Vide Fried Chicken

This sous vide fried chicken is tender, but juicy on the inside and crunchy on the outside.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings 4
Calories 677kcal
Author Ryan Beck

Ingredients

Marinade

  • 2 lbs bone-in chicken (breasts, thighs or legs)
  • 1 cup buttermilk
  • 2 eggs
  • 1 tablespoon hot sauce
  • 1 teaspoon kosher salt

Dredge

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon paprika
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper

For Frying

  • vegetable oil
  • kosher salt

Instructions

Marinade

  • Set up an immersion circulator in a large pot and preheat the water bath to 155°F.
  • In a large bowl, whisk together buttermilk, eggs, hot sauce and chicken. And the chicken to a sealable bag before adding the buttermilk marinade to it. Massage the chicken so it is completely coated.
  • Use a vacuum sealer to vacuum seal the bag.

Sous Vide

  • Add sealed chicken to water bath and cook for 2 hours.

Deep Fry

  • In a shallow bowl, add flour, baking powder, paprika, salt, garlic powder and black pepper, mixing until combined.
  • Remove one piece of chicken from the bag. Allow some of the excess buttermilk to drip off before tossing in the flour mixture. Toss until every piece of chicken is coated, pressing your hands in it get the flour to adhere.
  • Fill cast iron skillet with oil about ¾" deep. Heat to 350°F. Working in batches, fry each piece of chicken about 3 minutes per side or until cooked through. Place chicken on a wire rack over a baking sheet and sprinkle with salt when done.

Notes

  • If you don't have a vacuum sealer, you can use a freezer grade zipper bag and zip almost to closed. Submerge the bag in the water and the air will start to come out and zip once everything is released.
  • Place some wet towels on top of the chicken so it remains submerged.
  • If you want spicier fried chicken, add 1 teaspoon cayenne pepper to the flour mixture.
  • Don't add too much chicken to the oil or you will lower the temperature so the skin won't get crispy. Cook in batches.
  • Use the oven at 200°F to keep the fried chicken warm while you are making everything in batches.

Nutrition

Serving: 1g | Calories: 677kcal | Carbohydrates: 22g | Protein: 46g | Fat: 45g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Trans Fat: 0g | Cholesterol: 236mg | Sodium: 1066mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g