Sous Vide Fried Chicken is simply the best fried chicken I've ever made or tasted. Moist, tender, perfectly browned.
Recipe:
Ingredients
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8 cups water
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3/4 cup kosher salt
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3/4 cup sugar
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1 Tbsp. garlic powder
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1 Tbsp. onion powder
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1 whole chicken, broken down into individual pieces
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1 quart buttermilk
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1 1/2 cups flour
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1/4 cup cornstarch
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2 tsp. baking powder
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1 Tbsp. sea salt
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1 tsp. cayenne (more to taste)
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1 Tbsp. paprika (more to taste)
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Peanut or canola oil, for frying
Directions
Boil water and stir in salt, sugar, garlic powder and onion powder. When sugar has fully dissolved, remove from heat and allow to cool to room temperature.
Place chicken pieces in a glass or plastic container, cover with chilled brine and tightly cover the container. Refrigerate overnight.
Remove brined chicken and pat dry with paper towels. Vacuum seal the chicken or place chicken in zip lock bags and remove the air from the bags. Cook sous vide using immersion circulator or similar at 65C/150F for two hours.
Once the chicken is cooked, remove from plastic and allow to cool to room temperature.
Return the chicken to a clean plastic or glass container and cover with buttermilk. Marinate for 30 minutes or more.
Mix together the flour, cornstarch,baking powder, sea salt, cayenne and paprika and put the mixture on a large rimmed plate or rimmed baking sheet.
Heat about 1/2 inch of oil in a large cast iron pan or a dutch oven. When the oil is at least 375F, remove chicken pieces one at a time from the buttermilk, shake off excess, roll in the flour mixture to coat well and add to the hot oil. Fry in batches, if necessary. (Note: If you like a thick crust, dip the chicken pieces back in the buttermilk and flour a second time before frying.)
Fry the chicken until the breading is a golden brown (remember, the chicken is already fully cooked) and place each piece on a rack over a cookie sheet to drain.
Full printable recipe at http://ift.tt/1Qky2GU
bon appetit
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