If you’ve never experienced the magic of sous vide fried chicken, you’re in for a treat—it’s like discovering a hidden gem in your own backyard. Imagine biting into a piece that’s impossibly juicy on the inside and perfectly crispy outside, almost like a secret dance between texture and flavor. We’re not just talking about any fried chicken here; this is the kind of dish that makes you want to call your friends over, just so you can watch their eyes light up when they take that first bite.
Steps
- Combine all marinade ingredients in a bowl and mix well. Place the chicken into a bag, pour the marinade over, and ensure the chicken is fully coated. Seal the bag, removing as much air as possible, and either freeze or refrigerate for 2-24 hours.
- Prepare a water bath with an immersion circulator set to 150°F. Place the marinated chicken bag in the water bath and cook for 2-4 hours. If you sous vide in advance, store the chicken in the fridge until you’re ready to fry.
- Set up a dredging station with whisked eggs in one bowl and a seasoned flour mixture in another. Line a baking sheet with paper towels or have a wire rack ready to drain the fried chicken.
- Remove the chicken from the sous vide bag, shaking off the excess marinade. Dip each piece in the egg wash and then coat thoroughly in the flour mixture, shaking off any excess.
- Heat oil to 350°F in a deep pot. Carefully fry the chicken in batches, turning occasionally, until the pieces are golden brown and crispy, about 7 minutes. Place cooked chicken on the prepared rack and sprinkle with salt while still hot.
- Serve immediately to enjoy the crispy texture and flavorful chicken, ensuring a fully cooked interior thanks to the sous vide process.
Ingredients
- 1 cup buttermilk
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 pounds chicken pieces (bone-in or boneless; thighs, breasts, or wings)
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Canola oil or another high-heat oil for frying
- Kosher salt (for sprinkling after frying)
FAQ
- Can I prepare this recipe in advance?
- Absolutely! You can marinate the chicken and store it in a sealed bag either in the fridge or freezer. It’s actually a good idea to make a double batch to use up all the buttermilk and have an extra batch ready in the freezer. You can also refrigerate the chicken between the sous vide and deep frying steps.
- Is it possible to finish cooking the chicken in an air fryer?
- Yes, you can use an air fryer, although it might not be as crispy as deep frying. Make sure to spray both the air fryer basket and the chicken with cooking spray. Cook at 380°F for 12 minutes, turning the chicken halfway through.
- Can I freeze the chicken using this method?
- Yes, it’s recommended to freeze the chicken before the sous vide step. You can then sous vide the chicken directly from the frozen state when you’re ready to cook it.
- What is the best way to reheat leftover fried chicken?
- The air fryer works wonderfully for reheating fried chicken, keeping it crispy. Reheat at 380°F for about 5 minutes. Alternatively, you can use an oven set at 375°F for 15 minutes.
Tips
- Double the Recipe: Consider making two batches of this recipe. Not only does it save time, but it also helps you use up all your buttermilk and allows you to freeze the marinated chicken for future use.
- Choose the Right Cut: For traditional fried chicken that’s easy to eat by hand, opt for bone-in, skin-on chicken thighs. If you’re making sandwiches, boneless, skinless thighs work best. This method is also great for chicken breasts and wings.
- Sous Vide for Perfect Cooking: Sous vide ensures your chicken is thoroughly cooked, eliminating the risk of a raw center often encountered in traditional frying. It also enhances the chicken’s flavor and texture, making it more tender and flavorful.
- Reheat with an Air Fryer: If you have leftovers, the air fryer is excellent for reheating fried chicken, keeping it crispy. Reheat at 380 degrees F for about 5 minutes for best results.
Equipment
- Immersion Circulator – Essential for sous vide cooking.
- Chamber Vacuum Sealer – Useful for sealing marinated chicken, though a zipper top freezer bag can also suffice.
- Sous Vide Container – While optional, it can be more convenient than using a stockpot.
- Dutch Oven or Deep Fryer – Needed for deep frying the chicken.
- Candy Thermometer – Important for monitoring the oil temperature during frying.
- Cooling Rack – Useful for resting the chicken after frying to maintain crispiness.
