Chicken breasts can be a challenging thing to cook as they all too often come out chewy and overcooked. However, preparing chicken breasts sous vide is a virtually fail-proof way of ensuring the most tender, juicy meat. Pop them in the deep fryer to finish them off and you have one scrumptious meal that’s juicy on the inside and crispy golden brown on the outside. This is truly some of the best fried chicken you will have! Best of all, it’s super easy.
Sous Vide Fried Chicken
- 2 servings
- Note: If preparing a whole chicken, increase the thyme to 2 tablespoons, the buttermilk and flour to 1 ½ cups each.
- 2 chicken legs and 1 breast cut in half
- 1 tablespoon dried thyme
- 2-3 tablespoons olive oil
- 1 cup buttermilk
- 1 cup flour
- A few good shakes each of celery salt, garlic powder, onion powder and freshly ground black pepper
- Peanut oil, enough to deep fry
- Fresh sage leaves (optional) for garnish
- Set the Anova Sous Vide Precision Cooker to 150° F / 65° C
- Place chicken in a medium bowl and season with thyme and olive oil, massaging with clean hands until the chicken is thoroughly coated.
- Put legs in one zip lock bag and the breast in another (place breast in refrigerator until ready to sous vide). Add legs to water bath and seal the bag using the water immersion technique or a vacuum. Set the timer for 2.5 hours.
- After two hours, remove legs and set aside. Reduce the temperature to 140° F / 60°C, then add the chicken breast. Set the timer for 1 hour.
- Prepare the deep fryer:
- Fill a deep fryer half full with peanut oil (or a deep Dutch oven) heat until temperature reaches 370° F / 188° C on a thermometer.
- Meanwhile, pour buttermilk in one bowl and flour in another. Remove chicken from bags and thoroughly coat in buttermilk first, then dredge in flour.
- Place in fryer basket and deep fry for 10-15 minutes, or until nicely golden brown.
- Drain on paper towels.
- Place sage leaves in hot oil until crisp, about 1 minute. Season with salt and serve with chicken.