Fried Chicken – Sous Vide
Did the buttermilk brine & all that, but with a major departure. I love big, meaty chicken thighs – skin on/bone in. The problem is that the crust can be almost burnt before the inside is completely cooked. So I brined them in buttermilk in a plastic pouch, and then cooked them sous vide @ 170F for a few hours; they were completely cooked, but still big and juicy. Then breaded them as usual, but only fried them for a few minutes until the crust was done. Very tender and juicy – not greasy. Much easier also. With mashed potatoes, mushroom gravy, and green peas
Just stumbled across your blog, it’s fantastic and your photos are very inspiring. You have become a favorite for culinary inspiration. Keep serving it up!!
Thank you, Sarah. It means a lot to me.
Hi ExtremeCook,
I just stumbled across your blog and recipes which include Sousvide Fried Chicken. As may have gathered from my email address, I work with a new counter top Sousvide Unit, the Sousvide Supreme. If you take a look at our site, you will see that we are gathering recipes for the sousvide community to have access to. I wanted to ask your permission to post your recipe in our recipes section, and obviously given credit to you and your blog. We are always on the search for new and unique recipes sousvide, and want to share them as well as the sources with our community. If you have any questions please feel free to email me.
Cheers,
Chris
Chris,
Glad you found me. I have seen your product advertised I think in the Sur La Table catalog. Looks interesting. There should be no problem including my modest creations in your site. I’ll email you.