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
Comments
What is the new restaurant called?
http://www.littlebarrelandbrown.com/
LBGE, 2 SBGE, Hasty-Bake Gourmet
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
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| My food blog ... BGE and other stuff http://www.thecooksdigest.co.uk
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Never had honey on chicken.
I hate it when I go to the kitchen for food and all I find are ingredients!
Michael"I've made a note never to piss you two off." - Stike
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.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelThomasville, NC
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"I've made a note never to piss you two off." - Stike
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
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.
Small & Large BGE
Nashville, TN
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
I'm pretty stoked about this.
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
Steve
Caledon, ON
Steve
Caledon, ON
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