Last time you cooked fried chicken did your scenario look like this? You bring out the platter of fried chicken to a crowd of hungry friends as they look in delight for that juicy bite of fried chicken. But secretly you’re cringing inside not sure if the chicken is fully cooked inside?
That’s where sous vide fried chicken comes in. With your Anova Precision Cooker, you don’t have to worry if the chicken is underdone…ever! It’s cooked to perfection every time. If you’ve got a party, you can even cook the chicken ahead of time, and fry it right before your guests arrive so it’s nice and hot. Less stress (and less time in the oil!) is always best, so go get some birds, beers, and fry up a fried chicken feast!
Sous Vide Fried Chicken
What you'll need:
- 2 whole chickens
- Salt and pepper
- Buttermilk
- Pastry flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon ground mustard
- Canola, peanut, or vegetable oil for frying
Directions:
- Set Anova Sous Vide Precision Cooker to 155°F / 68.3°C.
2. Break down chicken into individual pieces. Salt the chicken heavily. This will create a brine while it’s cooking to help keep it as moist as possible. 
3. Bag white meat and dark meat separately, as each will cook for different time. 
4. Place dark meat in water bath and sous vide for two hours. After two hours, add white meat and cook for one hour, leaving dark meat in too. 
Finishing Steps:
1. Heat at least 4″ of oil in a pot or dutch oven to 400°F / 204°C.
2. Take your pastry flour and add your spices, mix. 
3. Dredge your chicken in the buttermilk and then the flour. If you like it extra crispy, dredge it in the buttermilk and flour a second time to make an extra thick coating. 
4. Fry until the coating looks good, usually about 2-3 minutes. It’s literally as simple as that. If it looks good, it’s done! 
1 comment
Delicious chicken however, my coating breaks off the chicken when cutting or biting into it. Is there a reason for this happening. Also, can the chicken be allowed to cool before coating?