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Fried Chicken Friday ( sous vide twist )

HntnhrdHntnhrd Posts: 701
I have been really loving the sous vide. Great addition to The BGE but opens up a lot of options. I stumbled across the mention of Sousvide fried chicken and thought it would be a great thing, as most of my attempts at it have been fails. Either the chicken is under cooked or the coating is over cooked. This was a home run. Well cooked juicy chicken with a nice thin crispy coating. Definitely be added to the rotation 

Comments

  • bgebrentbgebrent Posts: 16,485
    Homerun right there.
    Sandy Springs & Dawsonville Ga

  • "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • calikingcaliking Posts: 11,122
    edited April 14
    G*ddamn. That looks good.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Carolina QCarolina Q Posts: 13,003
    Looks good! What was the water temp and how long in the water bath? Did this approximate KFC chicken from the old days? I liked it then. 

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • HntnhrdHntnhrd Posts: 701
    I went with 4 hours at 165. They were all big drums. I also had a bag full of Yukon gold potatoes that I turned into “Jo Jos” . That time and temp seemed to render out just the right amount of fat to keep them juicy but not greasy. I used tempura and egg wash so the coating was crispy but thin not as thick as KFC. I went light on seasoning so I need to kick that up a little next time.
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