We've had a long break here at the Hangry in PHX kitchen. Mostly because I was a bone-head and did the un-thinkable with my 4-month old Mac Book. I spilt water all over my keyboard. Yes, I did it, and yes... I cried (twice). Once when it happened and the second time when the Mac Genius told me how much it was going to cost to fix it. Looks like we'll be eating Top Ramen for the next few weeks. Kidding, not kidding.
So in honor of that liquid substance that caused all the trouble here in the Hangry in PHX kitchen... It seems appropriate that the first recipe since the tragic disaster be water related. We're making sous-vide fried chicken. The process of vacuum-sealing food and cooking it in a temperature controlled water bath. The process is a little time consuming, people with little to no patience should be warned that this recipe is going to take time... but the results are a juicy and flavorful chicken that is not over-fried, and cooked to perfection.
AuthorZairaCategoryChicken, Dinner, Game Day Snacks, Sous-vide, water bathDifficultyBeginner
Set your sous-vide cooker to 155 degrees F.
secure the sous-vide wand in your desired cooking vessel.
Fill the vessel with enough water to cover the chicken bags you will place in the cooking vessel.
Place chicken in a vacuum sealed bag. If chicken pieces are too big for one bag, separate into two bags.
After chicken has been vacuum sealed, transfer the chicken to the water bath and cook for two hours.
When sous-vide cooking has completed, pour the vegetable oil into a heavy bottomed pan and heat the oil to 350 degrees F. Use your deep fry thermometer to regulate the heat of your oil.
In a small deep dish place the beaten eggs.
In another shallow dish place the flour, salt, pepper, dry mustard, paprika, garlic powder, and onion powder. Mix the dry ingredients to blend.
Remove the chicken from the bag, pat dry with the paper towel.
Coat the chicken with the beaten egg, then dredge the chicken in the flour and spice mixture.
When the oil has reached 350 degrees F, carefully lower each chicken piece into the hot oil. After a few minutes turn the chicken in the oil so all sides of the chicken are evenly cooked.
Remove the chicken from the oil and place on a wire rack to cool.
Season one last time with a pinch of kosher salt and dive in once the chicken has cooled.
Lastly get ready to enjoy the juiciest chicken ever. :
Ingredients
Directions
Set your sous-vide cooker to 155 degrees F.
secure the sous-vide wand in your desired cooking vessel.
Fill the vessel with enough water to cover the chicken bags you will place in the cooking vessel.
Place chicken in a vacuum sealed bag. If chicken pieces are too big for one bag, separate into two bags.
After chicken has been vacuum sealed, transfer the chicken to the water bath and cook for two hours.
When sous-vide cooking has completed, pour the vegetable oil into a heavy bottomed pan and heat the oil to 350 degrees F. Use your deep fry thermometer to regulate the heat of your oil.
In a small deep dish place the beaten eggs.
In another shallow dish place the flour, salt, pepper, dry mustard, paprika, garlic powder, and onion powder. Mix the dry ingredients to blend.
Remove the chicken from the bag, pat dry with the paper towel.
Coat the chicken with the beaten egg, then dredge the chicken in the flour and spice mixture.
When the oil has reached 350 degrees F, carefully lower each chicken piece into the hot oil. After a few minutes turn the chicken in the oil so all sides of the chicken are evenly cooked.
Remove the chicken from the oil and place on a wire rack to cool.
Season one last time with a pinch of kosher salt and dive in once the chicken has cooled.
Lastly get ready to enjoy the juiciest chicken ever. :
I made the recipe today and it turned out great! For more crispy skin you can dip in egg/flour and then dip in egg/flour again. The chicken was very moist and flavorful. I will definitely put in the rotation.