OT: SV chicken question - help!

NDG

I got 2 lbs of chicken thighs marinading in a buttermilk right now.  Tonight I want to SV then dredge & light fry.  My question . . . do I need to  wash the buttermilk marinade off the chicken before vacuum seal & Sous Vide cook?  

I am probably over-thinking this, but I am cautious that the buttermilk under heat could get nasty?  I dont know where else to turn, so Thanks!

BigWader

I don't think you will have a problem. Scalded milk is heated to 180'f. When frothing milk for cappuccino you are in the 190'f range and not burning.

For SV chicken you won't be much higher than 146'f so I think you will be fine. Might even reduce some of the sugar and add a sweet profile

NDG

Great Thanks! I will let this post faddddde away into the history books.

Tixunau

I would not either but would add some oil in the bag. After sv, I would dry the thighs with paper towel before light fry to remove any surface moisture.

Cheers!

NDG

Turned out very good & juicy, but my house stinks like oil! Should have seared or fried outside . . another reason why the EGG is still king! 

The white stuff you see on the chix is parm - then served the SV / Fried Chicken w/ homemade Caeser Dressing, courtsey of @Griffin :  https://griffinsgrub.wordpress.com/2014/01/17/grilled-chicken-caesar-salad/

 

jls9595

that looks great! good idea to SV then lightly fry. I will be doing this soon.  

gdenby

Yeah! Looks so good.

caliking

Damn it looks good! Did the buttermilk turn sour or change noticeably after the SV part ofg the cook? I don't think it would, but just curious.

The Cen-Tex Smoker

jls9595 said:

that looks great! good idea to SV then lightly fry. I will be doing this soon.  

med rare chicken fried ribeye.....do this.