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Sous Vide Fried Chicken

The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 22,449
edited December 2017 in EggHead Forum
TFJ and I tried a new spot with friends Friday night and they had “Award Winning Fried Chicken” on the menu. I don’t eat a lot of fried food but I asked about it and got the very enthusiastic nod from our waitress. It was as advertised and with the first bite (even though it was not advertised as such),  I knew it was cooked Sous Vide before being fried. It was fantastic. I remembered seeing a chefsteps video about it a while back so I dug that up and sho-nuff, I was right. This is a killer way to do perfect fried chicken. I brined the bird first and glad I did. Juicy, salty, crispy, goodness. 

Mise en Place (Cooper strategically placed for any mishaps)





Bubble, bubble, toil and trouble...





Texas Pete’s  and honey on the side. 

Recipe: https://www.chefsteps.com/activities/can-t-f-it-up-fried-chicken
Keepin' It Weird in The ATX FBTX
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Comments

  • cazzycazzy Posts: 9,136
    Looks awesome!  I'll have to try it sometime soon...especially since I can't F it up. lol

    What is the new restaurant called?
    Just a hack that makes some $hitty BBQ....
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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 22,449
    Little Barrel and Brown. Kind of a bar but had decent food. I think mine was the best but they had Wagyu sirloin and a swordfish that I tasted that were also good. Nothing that you couldn’t get somewhere else so the yardbird stood out. 

    http://www.littlebarrelandbrown.com/
    Keepin' It Weird in The ATX FBTX
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  • mEGG_My_DaymEGG_My_Day Posts: 1,649
    Now I'm craving fried chicken!  Nicely done.
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • StormbringerStormbringer Posts: 1,784
    Oh I am trying that. Nice one.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.co.uk
    --------------------------------------------------------------


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  • Carolina QCarolina Q Posts: 14,831
    Wonder how SV followed by an air fryer would work. May have to try that. What time/temp did you SV? And what was the IT when you pulled it out of the oil?

    Never had honey on chicken.

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

    Michael 
    Central Connecticut 

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  • JohnInCarolinaJohnInCarolina Posts: 24,909
    For an added layer to the flavor profile here, smoke the buttermilk.
    If you think education is expensive, try ignorance.

    "I've made a note never to piss you two off." - Stike


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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 22,449
    Carolina Q said:
    Wonder how SV followed by an air fryer would work. May have to try that. What time/temp did you SV? And what was the IT when you pulled it out of the oil?

    Never had honey on chicken.
    I don’t know about the air fryer but one way to find out

    SV Temp: 155f
    SV Time: dark meat- 3 hrs, breast 1 hr

    did not measure IT after I fried it
     it’s fully cooked out of the SV so you pull as soon as it crisps up. Took About 3 minutes for the legs and thighs and 5 for the breasts. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 22,449
    JohnInCarolina said:
    For an added layer to the flavor profile here, smoke the buttermilk.
    Or the chicken. 
    Keepin' It Weird in The ATX FBTX
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  • Carolina QCarolina Q Posts: 14,831
    The Cen-Tex Smoker said:
    Carolina Q said:
    Wonder how SV followed by an air fryer would work. May have to try that. What time/temp did you SV? And what was the IT when you pulled it out of the oil?

    Never had honey on chicken.
    I don’t know about the air fryer but one way to find out

    SV Temp: 155f
    SV Time: dark meat- 3 hrs, breast 1 hr

    did not measure IT after I fried it
     it’s fully cooked out of the SV so you pull as soon as it crisps up. Took About 3 minutes for the legs and thighs and 5 for the breasts. 
    Thanks.

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

    Michael 
    Central Connecticut 

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  • tarheelmatttarheelmatt Posts: 9,858
    That looks great Cen. 
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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    My Photography Site
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  • calikingcaliking Posts: 16,831
    Bookmarked. I've been wondering what to try next after the SV jerk chicken, and this may be it. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • bgebrentbgebrent Posts: 19,636
    Hell yes!
    Sandy Springs & Dawsonville Ga
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  • JohnInCarolinaJohnInCarolina Posts: 24,909
    The Cen-Tex Smoker said:
    JohnInCarolina said:
    For an added layer to the flavor profile here, smoke the buttermilk.
    Or the chicken. 
    Or... both!
    If you think education is expensive, try ignorance.

    "I've made a note never to piss you two off." - Stike


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  • bgebrentbgebrent Posts: 19,636
    All in man.
    Sandy Springs & Dawsonville Ga
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  • SciAggieSciAggie Posts: 6,478
    This looks great. I have a SV fried chicken recipe bookmarked but have never done it. I will definitely give it a go now. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • VerndogVerndog Posts: 19
    That looks fantastic,thanks for the link. Will definitely be trying this one. 
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  • calikingcaliking Posts: 16,831
    Forgot to ask what you thought about the texture of the thighs and drums. For jerk chicken thighs and drums, they were SV'ed at 170°F x 4 hrs (was supposed to be 2hrs). The meat was a tad more loose on the bone than I like.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 22,449
    caliking said:
    Forgot to ask what you thought about the texture of the thighs and drums. For jerk chicken thighs and drums, they were SV'ed at 170°F x 4 hrs (was supposed to be 2hrs). The meat was a tad more loose on the bone than I like.
    Those drums and thighs were the reason I knew the chicken at the restaurant was cooked SV before being fried. These were perfect. 155 for 3 hours on the dark and for 1 hour on the white. Tender and very juicy. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 22,449
    caliking said:
    Bookmarked. I've been wondering what to try next after the SV jerk chicken, and this may be it. 
    do it. Easy and delicious.

    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 22,449
    SciAggie said:
    This looks great. I have a SV fried chicken recipe bookmarked but have never done it. I will definitely give it a go now. 
    you wont be sorry. Very good and pretty simple to do.

    highly recommend brining the chicken first. This kind of salt brines in the bag as it cooks- I prefer a a full brine in the fridge (wet or dry) over the method they use in this recipe. 
    Keepin' It Weird in The ATX FBTX
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  • CanadianAnvilCanadianAnvil Posts: 226
    Looks great! What do you guys use for breading?
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  • RaymontRaymont Posts: 709
    bookmarked!

    Small & Large BGE

    Nashville, TN

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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 22,449
    CanadianAnvil said:
    Looks great! What do you guys use for breading?
    I used AP flour with a buttermilk dredge (flour, buttermilk, flour again). They recommend pastry flour because it has a higher protein content. Higher protein = crispier but he ap was plenty crispy and I had it in stock. 
    Keepin' It Weird in The ATX FBTX
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  • 20stone20stone Posts: 1,961
    How did the skin turn out?  I would think that the SV would make it rubbery.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 22,449
    20stone said:
    How did the skin turn out?  I would think that the SV would make it rubbery.
    Skin was crispy but this bird had been air dried in the case at Whole Foods. Was almost translucent when I bought it. 
    Keepin' It Weird in The ATX FBTX
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  • minniemohminniemoh Posts: 2,132
    That looks amazing! My kids would love that too.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • 20stone20stone Posts: 1,961
    The Cen-Tex Smoker said:
    20stone said:
    How did the skin turn out?  I would think that the SV would make it rubbery.
    Skin was crispy but this bird had been air dried in the case at Whole Foods. Was almost translucent when I bought it. 
    Air drying, I can do.

    I'm pretty stoked about this.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Little StevenLittle Steven Posts: 28,817
    JohnInCarolina said:
    For an added layer to the flavor profile here, smoke the buttermilk.
    Doesn't it run through the grid? 

    Steve 

    Caledon, ON

     

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  • Little StevenLittle Steven Posts: 28,817
    Be trying this soon. Hate when the breading is dark.

    Steve 

    Caledon, ON

     

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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 22,449
    Little Steven said:
    Be trying this soon. Hate when the breading is dark.
    It’s always about race with you. Canadians...sheesh.

    It is a great way to fry stuff. Takes minutes and does not stink up the whole house for days. I think I posted a med rare chicken fried Sous Vide ribeye here a few years ago
    Keepin' It Weird in The ATX FBTX
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