Mike La Charite

BBQ Fried Chicken

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Preparation info

  • Difficulty

    Easy

  • Serves:

    4

Appears in

Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

Cooks: 150°F (65.5°C) for 3 hours

Recipe by Mike La Charite, CEO, International Sous Vide Association

You haven’t lived until you’ve eaten sous vide fried chicken! You get perfectly-cooked, juicy chicken paired with a crispy and flavorful crust. The breading recipe is based on Chefsteps’ Can’t-F***-It-Up Fried Chicken, but I replaced their seasonings with one of my favorite BBQ rubs. This could work with so many different flavors!

Ingredients

For the Chicken

  • 3-4 lbs chicken pieces (I prefer dark meat and love the Frenched Chicken Drumsticks from Allen Brothers)
  • 2 tablespoons kosher salt

For the Oil

  • 2 quarts canola oil

For the Breading

  • 6 cups pastry flour (can substitute all purpose or bread flour)
  • ¾ cups Meat Church Honey Hog BBQ rub
  • 2 cups buttermilk

Method

For the Chicken

Preheat a sous vide bath to 150°F (65.5°C), 140°F (60°C) if using white meat. Salt the chicken pieces and seal them in a sous vide bag. Submerge and cook until pasteurized, approximately 3 hours. Remove from the sous vide bath and cool immediately in an ice bath before transferring to the refrigerator. Let them sit for at least 2-3 hours or until fully chilled.

For the Oil

While you make the breading, heat 3-4 inches of canola oil or other neutral frying oil to 400°F in a dutch oven or large pot.

For the Breading

Combine the pastry flour and BBQ rub in a bowl and mix well. Pour the buttermilk into another bowl or shallow dish. Remove the chicken from the fridge, unbag and pat dry. Dredge the chicken pieces in the flour, then the buttermilk, then back in the flour again. For crispier and less crunchy chicken, omit the first flour dredge.

To Finish

Once the oil has reached temperature, fry the chicken pieces for 2-3 minutes or until golden brown (remember, the inside is already cooked). Work in batches, do not crowd the pan. Remove chicken to a wire rack to drain. Serve hot.

© 2019 All rights reserved. Published by ISVA.