Holy Voodoo Sous Vide Fried Chicken

The Cen-Tex Smoker

I cut up a whole chicken and deboned the breast and thighs (left skin on). I buttermilk brined all the parts for a few hours then dropped in the bath. Sous vide legs, thighs, wings at 155 for 3 hours. At the 2 hour mark, throw in the breasts to cook with the dark meat for the last hour. 

After the bath, I used 3 cups of AP flour and added 1/3 cup of Meat Church Holy Voodoo. Dredged the chicken parts in buttermilk, then the flour mixture and then did that again for a crispier crust.

fry at 350-375 until golden brown (about 3-4 minutes). I cooked in smaller batches (2-3 pcs at a time) and kept the finished pcs in a 200 degree oven on a wire rack until they were all ready. 

TFJ made Yukon Gold mashers and gravy. It was all really good. This was among the best fried chicken I have ever had. The Holy Voodoo was magic and the texture of the chicken was so good. Juicy and gelatinous is how I would describe it. 

The nice thing about this is that it is so easy and your house does not smell like a KFC for 4 days because with this method you only fry for a few minutes after the bath. 

Edit to add: I split the breast lengthwise after the bath to get more crust in each bite. This is optional but I prefer it this way. Deboning is optional too but I prefer that as well. 

lkapigian

Bombdiggity!!

hoosier_egger

I Need to try this 

ColbyLang

Looks delicious 

DoubleEgger

Hard to beat some good yardbird. 

Canugghead

Love it, bookmarked.

lousubcap

Now that is surfacing with one he!! of a cook. Magazine quality photo as lead-off.  Great outcome!

JohnInCarolina

Jaysus

caliking

Farkin' glorious!!

Thanks for the roadmap. Can't wait to give this a whirl. 

Ozzie_Isaac

That looks frickin’ amazing!  Good fried chicken is some of the best eats!!

GrateEggspectations

Nice approach. Buttermilk works magic on chicken. The rare times we do fried chicken, we also like to split the breast. Also like to fry outside for the odour. 

johnmitchell

Now that is absolutely amazing. The plated pic should be on a billboard alongside the highway 😋😋

GrateEggspectations

johnmitchell said:

Now that is absolutely amazing. The plated pic should be on a billboard alongside the highway 😋😋

No. It would cause too many accidents. 

Buckwoody Egger

that’s awesome— wonder if any restaurants sous vide and quick fry like that. little harder to manage quantities and yield but a neat option

Stormbringer

dbCooper

Soul food in every aspect.  Looks great.

The Cen-Tex Smoker

Buckwoody Egger said:

that’s awesome— wonder if any restaurants sous vide and quick fry like that. little harder to manage quantities and yield but a neat option

They should if they don’t. It’s so much easier and way faster to fry to order. The standard way can take 20-25 minutes so they cook ahead and hold. 

shtgunal3

DoubleEgger

Buckwoody Egger said:

that’s awesome— wonder if any restaurants sous vide and quick fry like that. little harder to manage quantities and yield but a neat option

I’m pretty sure that Table and Main’s bird is sous vide. It’s too perfectly cooked not to be. 

Ragingirishman2

This sounds wonderful. The Voo Doo seasoning is amazing. I usually add cornstarch to my dredge to increase crispyness of the breading. 

Buckwoody Egger

DoubleEgger said:

Buckwoody Egger said:

that’s awesome— wonder if any restaurants sous vide and quick fry like that. little harder to manage quantities and yield but a neat option

I’m pretty sure that Table and Main’s bird is sous vide. It’s too perfectly cooked not to be. 

solid reminder thanks. never been but need to

https://www.tableandmain.com/

Florida Grillin Girl

That sounds and looks amazing. Thanks for the inspiration.

Dyal_SC

Nice!  Always love your posts.