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Sous Vide Fried Chicken
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The Cen-Tex Smoker
Posts: 22,970
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
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
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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.... -
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 -
Now I'm craving fried chicken! Nicely done.Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Oh I am trying that. Nice one.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
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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!
MichaelCentral Connecticut -
For an added layer to the flavor profile here, smoke the buttermilk."I've made a note never to piss you two off." - Stike
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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.
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 -
JohnInCarolina said:For an added layer to the flavor profile here, smoke the buttermilk.Keepin' It Weird in The ATX FBTX
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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.
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!
MichaelCentral Connecticut -
That looks great Cen.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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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 2013A happy BGE family in Houston, TX.
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The Cen-Tex Smoker said:JohnInCarolina said:For an added layer to the flavor profile here, smoke the buttermilk."I've made a note never to piss you two off." - Stike
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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 -
That looks fantastic,thanks for the link. Will definitely be trying this one.
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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 2013A happy BGE family in Houston, TX.
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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.Keepin' It Weird in The ATX FBTX
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caliking said:Bookmarked. I've been wondering what to try next after the SV jerk chicken, and this may be it.
Keepin' It Weird in The ATX FBTX -
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.
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 -
Looks great! What do you guys use for breading?
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CanadianAnvil said:Looks great! What do you guys use for breading?Keepin' It Weird in The ATX FBTX
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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 locationAustin, TX -
20stone said:How did the skin turn out? I would think that the SV would make it rubbery.Keepin' It Weird in The ATX FBTX
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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! -
The Cen-Tex Smoker said:20stone said:How did the skin turn out? I would think that the SV would make it rubbery.
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 locationAustin, TX -
JohnInCarolina said:For an added layer to the flavor profile here, smoke the buttermilk.
Steve
Caledon, ON
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Be trying this soon. Hate when the breading is dark.
Steve
Caledon, ON
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Little Steven said:Be trying this soon. Hate when the breading is dark.
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 agoKeepin' It Weird in The ATX FBTX
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