Sous Vide Buttermilk Fried Chicken
This is fried chicken done right! A crisp and flavorful coated tender juicy chicken. Perfection! I can't think of a more iconic American dish!
Equipment
- Sous Vide Cooker
- Cast iron pan
- Gallon size ziplock plastic bags
- Tongs
Ingredients
- 6 chicken thighs, bone in, skin on
- 2 cups buttermilk
- 3 cups flour
- 1 tbsp baking powder
- 1 tbsp salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- 1 tsp pepper
- ⅛ tsp cayenne pepper
- 2-4 cups vegetable oil, for frying
Instructions
- Fill a large pot with water. Set the Sous Vide cooker in the pot, clamp it to the side of the pot and set temperature to 185 degrees.
- Season chicken liberally with salt.
- Place chicken in a gallon sized ziplock plastic bag, in a single layer. Squeeze out excess air and seal bag.
- Once the water temperature reaches 185 degrees, completely submerge the bag(s) in the hot water.
- Cook for 4 ½ hours. This time is for frozen dark meat pieces, if using frozen white meat reduce the cook time to 3 hours. If using fresh, not frozen meat, reduce cook times and cook dark meat for 3 hours and light meat for 1 hour.
- Once chicken has cooked for the recommended time, remove the bag(s) from the hot water.
- Place an inch of oil in an electric skillet and set the temperature between 375-400 degrees.
- Pour 2 cups of buttermilk into a plastic bag.
- Place chicken into the buttermilk to coat completely.
- In another resealable gallon sized plastic bag combine flour, baking powder, salt, pepper, paprika, garlic powder, cayenne pepper and onion powder. Seal bag and shake to mix flour and spices.
- Using tongs, place one piece of buttermilk covered chicken into the flour mixture. Shake well to coat the chicken completely with the flour mixture; continue with the remaining pieces.
- Once oil is hot, fry chicken a few pieces at a time so the oil doesn't cool down.
- Turn chicken to brown evenly on both sides and remove when it is cooked to a crisp golden brown.
- Drain fried chicken pieces on a wire rack to keep chicken crisp while you cook remaining chicken pieces.
Notes
Serve with potato salad, corn and biscuits.