sousvide fried chicken?

fishlessman · April 2016

advice on the web is all over the place, oing to go 150 for 2 to 4 hours, flour and fry. sound right, anyone done it. going with boneless thighs for chicken sandwiches

Thatgrimguy · April 2016

I do mine like normal SV chicken which I like at 140 for an hour or so. Then 350 hot oil and flash fry for just long enough to get crust. I've only made it once, but damn was it good.

(this was for boneless skinless breast)

Carolina Q · April 2016

fish, did you get your temp controller to work or did you buy a real sv device? Mine has worked perfectly every time.

The Cen-Tex Smoker · April 2016

I've done yardbird and med rare chicken fried ribeye at home. I also had a 48 hr med rare chicken fried beef short rib at a restaurant- all incredible.

I have only fried breasts but I SV my thighs at 165 for 1-2 hrs. They are super juicy and really tender at that temp. I think that will get you where you want to be. Anything lower (like 150-155) is good but still a little chewy for my taste. texture was weird for me until 165-ish.

You will love it. Best fried chicken you will ever eat if you get the batter right.

fishlessman · April 2016

Carolina Q said:

fish, did you get your temp controller to work or did you buy a real sv device? Mine has worked perfectly every time.

nope, can only get a temp display. company has not responded at all. what i have now is a crockpot sitting next to a gin bottle so i can click it on and off every 15 minutes

going to keep it under 4 hours til i see a good sale on a real one

fishlessman · April 2016

im thinking the fry will jump it up 30 or so degrees. fried chicken has always been a hard cook for me for whatever reason, im thinking this will help alot getting it crisped and cooked at the same time

Carolina Q · April 2016

fishlessman said:

Carolina Q said:

fish, did you get your temp controller to work or did you buy a real sv device? Mine has worked perfectly every time.

nope, can only get a temp display. company has not responded at all. what i have now is a crockpot sitting next to a gin bottle so i can click it on and off every 15 minutes going to keep it under 4 hours til i see a good sale on a real one

Or stick your maverick probe in the water. Just the tip though!!

Wonder if you could get an answer if you asked the question on the amazon page. Something like, "Mine doesn't work. I tried emailing, but you have ignored me." Public ridicule sometimes works.

I still think you have the same problem my mom has with her TV remote. She can't make that work either, though everyone else can. You must have the early onset version though - she'll be 100 in three months!

Thatgrimguy · April 2016

fishlessman said:

im thinking the fry will jump it up 30 or so degrees. fried chicken has always been a hard cook for me for whatever reason, im thinking this will help alot getting it crisped and cooked at the same time

Letting the chicken cool on a cooling rack plus dunking in an egg bath and flour seems to cool it down. I only noticed about a 10 degree jump. Mine were right around 150. I do use vodka in my batter and that helps it get done faster.

https://www.chefsteps.com/activities/beer-batter

fishlessman · April 2016

Carolina Q said:

fishlessman said:

Carolina Q said:

fish, did you get your temp controller to work or did you buy a real sv device? Mine has worked perfectly every time.

nope, can only get a temp display. company has not responded at all. what i have now is a crockpot sitting next to a gin bottle so i can click it on and off every 15 minutes going to keep it under 4 hours til i see a good sale on a real one

Or stick your maverick probe in the water. Just the tip though!!

Wonder if you could get an answer if you asked the question on the amazon page. Something like, "Mine doesn't work. I tried emailing, but you have ignored me." Public ridicule sometimes works.

I still think you have the same problem my mom has with her TV remote. She can't make that work either, though everyone else can. You must have the early onset version though - she'll be 100 in three months!

could be, my grandmother in her 90's pulled the chord to shut the tv off, to turn it on she called someone to come over

fishlessman · April 2016

Thatgrimguy said:

fishlessman said:

im thinking the fry will jump it up 30 or so degrees. fried chicken has always been a hard cook for me for whatever reason, im thinking this will help alot getting it crisped and cooked at the same time

Letting the chicken cool on a cooling rack plus dunking in an egg bath and flour seems to cool it down. I only noticed about a 10 degree jump. Mine were right around 150. I do use vodka in my batter and that helps it get done faster.

https://www.chefsteps.com/activities/beer-batter

that gives me a better idea where i need to be then, i need the thighs fully cooked 175 plus after frying

Carolina Q · April 2016

fishlessman said:
could be, my grandmother in her 90's pulled the chord to shut the tv off, to turn it on she called someone to come over

I wish i could stop laughing because that's too sad to be funny! Mom's not quite there yet, but I may suggest it to her. For her microwave too.

A while back, she was admiring my iPhone and said, "I think I might like one of those."

Thankfully, she got over it when I told her how much it would cost.

Darby_Crenshaw · April 2016

Carolina Q said:

Just the tip though!!

You sly dog

henapple · April 2016

Somewhere a southern grandmother just past out... Cast iron covered... Basically a reverse sear. When close uncover and finish the crust. I love my sv but come on... It's fried chicken...

SGH · April 2016

Brother Less, I have never attempted the SV fried chicken. But I have been playing around with my pressure canner experimenting frying chicken under pressure. So far the results have been incredible. You can shake the chicken when done and the meat will fall of the bone. I would post a "How to pressure fry" post, but for safety reasons I thought the better of it. At any rate, good luck with your SV/fried chicken.

Thatgrimguy · April 2016

henapple said:

Somewhere a southern grandmother just past out... Cast iron covered... Basically a reverse sear. When close uncover and finish the crust. I love my sv but come on... It's fried chicken...

Yeah, for dark meat I don't see the value.

For white meat. It's a fun experiment.

fishlessman · April 2016

henapple said:

Somewhere a southern grandmother just past out... Cast iron covered... Basically a reverse sear. When close uncover and finish the crust. I love my sv but come on... It's fried chicken...

all i ever get is raw chicken with burnt crust

never seen covered and uncovered before, what oil temps covered and then uncovered. its going to be yankee chicken anyways (another southern grandma hits the floor) dipped in franks and butter and smothered in bluecheese dressing

fishlessman · April 2016

SGH said:

Brother Less, I have never attempted the SV fried chicken. But I have been playing around with my pressure canner experimenting frying chicken under pressure. So far the results have been incredible. You can shake the chicken when done and the meat will fall of the bone. I would post a "How to pressure fry" post, but for safety reasons I thought the better of it. At any rate, good luck with your SV/fried chicken.

good point, drinking, pressure cooker, frying oil, what could go wrong

i kinda like the slow route, soak in buttermilk a day ahead, into the crock for a few hours, then a quick fry. did it with wings last weekend, was better off the grill than i usually get, 190 degree finish falling apart and very moist for a rendered wing and a quick direct cook at 550. i need quick cooks on the weekends, the boat beats me up with the early mornings heading out at dark thirty

ChillyWillis · April 2016

I've done SV fried chicken a few times now, and have found the following method works great for me. The real benefit I've found is that it's much easier to cook for large amounts of people using this method because each batch is in the frier for 2-3 minutes as opposed to 15-20. It easy as pie to turn out mounds of fried chicken in no time at all.

One thing that you should be aware of though is that there can be red looking parts of the dark meat. The meat can sometimes look undercooked even though it's been properly cooked. It's absolutely nothing to worry about but it sure threw my wife off when she bit into her first piece when she wasn't expecting it.

http://youtu.be/IVR6w_RFlDs

Ozzie_Isaac · February 2023

Sous vide before you fry

sousvide fried chicken?

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