Sous Vide Fried Chicken

By Ellie

4 Person

140 Minutes

0 Calories

If you don't own a precision cooker, I highly suggest an Anova Culinary Precision Cooker. You can find it on Amazon. You can make this recipe with chicken drums, thighs, winds, or breast. Your preference.

Ingredients

Honey, for serving
5 cups Canola Oil, for frying
1/2 tsp. Smoked Paprika
1 tsp. Garlic Powder
1 tsp. Ground Black Pepper
1 tsp. Kosher Salt
1/4 cup Cornstarch
2 cups All Purpose Flour
2 tbsp. Hot Sauce, {optional}
2 whole Eggs, beaten
1/4 tsp. Cayenne
1/2 tsp. Smoked Paprika
1 tsp. Garlic Powder
1 tsp. Ground Black Pepper
1 tbsp. Kosher Salt
6 whole Chicken Drums

Method

01

Preheat your sous vide precision cooker to 155℉.
02

In a mixing bowl whisk together 1 tablespoon kosher salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon of cayenne. Sprinkle mixture over chicken drums. Place chicken drums in a resealable bag or food saver bag. Seal or using the water displacement method place in the preheated water bath and cook for 2 hours.
03

When chicken is cooked, add the 5 cups of canola oil to a heavy-bottomed pot or a cast-iron skillet. Heat to 350℉.
04

In a shallow dish whisk together eggs and hot sauce. Add chicken drums to the dish and coat all sides in the egg mixture.
05

In a resealable plastic bag add the flour, cornstarch, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Mix up the dry ingredients. Working in batches, transfer chicken drums to the plastic bag about 2 at a time. Seal up and shake until chicken is coated. Transfer to preheated oil and fry about 2 minutes per side until golden and crispy. Place on a plate lined with paper towels and pat dry. Repeat until all the chicken is fried.
06

Serve immediately with drizzled honey. Enjoy!

Related Tags

Chicken Recipes

Fried Chicken Recipes

Easy Chicken Recipes

Sous Vide Fried Chicken

4.3

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 130 Mins
Total Time 140 Mins

02 Ingredients

Honey, for serving

5 cups Canola Oil, for frying

1/2 tsp. Smoked Paprika

1 tsp. Garlic Powder

1 tsp. Ground Black Pepper

1 tsp. Kosher Salt

1/4 cup Cornstarch

2 cups All Purpose Flour

2 tbsp. Hot Sauce, {optional}

2 whole Eggs, beaten

1/4 tsp. Cayenne

1/2 tsp. Smoked Paprika

1 tsp. Garlic Powder

1 tsp. Ground Black Pepper

1 tbsp. Kosher Salt

6 whole Chicken Drums

03 Method

Step 1

Preheat your sous vide precision cooker to 155℉.

Step 2

In a mixing bowl whisk together 1 tablespoon kosher salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon of cayenne. Sprinkle mixture over chicken drums. Place chicken drums in a resealable bag or food saver bag. Seal or using the water displacement method place in the preheated water bath and cook for 2 hours.

Step 3

When chicken is cooked, add the 5 cups of canola oil to a heavy-bottomed pot or a cast-iron skillet. Heat to 350℉.

Step 4

In a shallow dish whisk together eggs and hot sauce. Add chicken drums to the dish and coat all sides in the egg mixture.

Step 5

In a resealable plastic bag add the flour, cornstarch, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Mix up the dry ingredients. Working in batches, transfer chicken drums to the plastic bag about 2 at a time. Seal up and shake until chicken is coated. Transfer to preheated oil and fry about 2 minutes per side until golden and crispy. Place on a plate lined with paper towels and pat dry. Repeat until all the chicken is fried.

Step 6

Serve immediately with drizzled honey. Enjoy!

04 Author