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!
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.
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.
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.
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