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Sous Vide Fried Chicken
Comments
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The Cen-Tex Smoker said:CanadianAnvil said:Looks great! What do you guys use for breading?
Here is the approximate protein content of all the common types of flour:
Bread Flour: 14 - 16%
All-Purpose (AP) Flour: 10 - 12%
Pastry Flour: 9%
Cake Flour: 7-8%
______________________________________________I love lamp.. -
Looks good. I might try that. My problem with frying chicken is the crust overcooks and gets dark as hell.
______________________________________________I love lamp.. -
Looks like a nice little CHRISTmas present fer the ole lady!!! Thanks fer posting! Just ordered one along with a hard case from Amazon! Get it by the 21st!!!
Hunting-Fishing-Cookin' on my EGG! Nothing else compares! -
CanadianAnvil said:Looks great! What do you guys use for breading? I haven't tried it yet, but I LOVE Munchos chips and always thought if I crunched them up and used them, they'd be awesome!!! I will be trying it when we get everything set up!
Hunting-Fishing-Cookin' on my EGG! Nothing else compares! -
Nice!
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Sheeee-it dude, that is heaven to a man from Kentucky.
I will do this and surprise My Beautiful Wife.
Thank you for posting."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
For extra crunch, try adding some rice flour to the second flour dunk step. We do this when deep frying some things and it turns out great.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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No self respecting southerner would ever try this method......JKOC. looks excellent.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Just needs a little Nashville Hot Chicken Slurry!!!
Kirkland, TN2 LBGE, 1 MM -
Interesting, and most awesome, cook. Looks like perfection to me.Stillwater, MN
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caliking said:For extra crunch, try adding some rice flour to the second flour dunk step. We do this when deep frying some things and it turns out great.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 -
SciAggie said:caliking said:For extra crunch, try adding some rice flour to the second flour dunk step. We do this when deep frying some things and it turns out great.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@caliking Thanks you sir.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 -
The_Stache said:Just needs a little Nashville Hot Chicken Slurry!!!Keepin' It Weird in The ATX FBTX
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nolaegghead said:Looks good. I might try that. My problem with frying chicken is the crust overcooks and gets dark as hell.Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:
I had it on the side. Texas Pete’s and fried chicken were made for each other.
https://www.thekitchn.com/how-to-make-harissa-cooking-lessons-from-the-kitchn-190188
I plan on making a bucketful of the stuff early next year and putting on everything.(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 -
nolaegghead said:The Cen-Tex Smoker said:CanadianAnvil said:Looks great! What do you guys use for breading?
Here is the approximate protein content of all the common types of flour:
Bread Flour: 14 - 16%
All-Purpose (AP) Flour: 10 - 12%
Pastry Flour: 9%
Cake Flour: 7-8%
He said “higher protein = crispier and crunchier, lower protein = softer/soggier” That may be correct but in this case, the pastry flour I used was very crispy so not sure what to think about his take on that.
ill try again with bread or AP this week and post the results here.Keepin' It Weird in The ATX FBTX -
Awesome. I've done this a few times and it's the best fried chicken I've had.
One of the times I did a buttermilk/salt brine overnight, and rinsed off the buttermilk before the SV. I don't think it added much if anything beyond just salting the chicken and doing the SV.
I have only used AP flour and it turns out well. For extra crunch I do buttermilk/dredge/buttermilk/dredge. Cooks illustrated or alton brown had that idea, I think. By the end there's enough extra schmutz in the dredge that a single dredge picks up enough coating though.
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
Made this last night it was great! I did the extra crunch version.
Small & Large BGE
Nashville, TN
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Boiling fried chicken? My grandma is rolling in her grave!
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Been thinking about this since you posted it. I just might try this for chicken fried pork chops tonight.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
That crust looks on point.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
DMW said:Been thinking about this since you posted it. I just might try this for chicken fried pork chops tonight.
It works great for things like that. I did a chicken fried SV ribeye when I first got my SVS. It was really weird to have a med rare chicken fried steak. I've also had chicken fried SV beef rib at a restaurant. That was pretty spectacular as well.Keepin' It Weird in The ATX FBTX -
Keepin' It Weird in The ATX FBTX
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Ok we are sold. Will put this in next weeks rotation.
BTW we marinated, then sous vide a shirt steak and seared on egg and it beat the non sous vide one that was just marinated.Large, small and mini now Egging in Rowlett Tx -
Just started the process for dinner tonight. I’ve never fried chicken before, so wish me luck.Jefferson, GA
XL BGE, MM, Things to flip meat over and stuff
Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs.
“Honey, we bought a farm.” -
We tried this a couple of days ago, and we were amazed at the goodness. Thanks for posting this method!
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Yep, it works great for chicken fried pork chops.
I went with 140* for the chops, I think next time I'll go with 130*.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
@DMW tell me about that gravy.XL & MM BGE, 36" Blackstone - Newport News, VA
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@johnnyp - Some of the fry oil, seasoned (salt, Aleppo pepper, paprika) flour from the dredging, bag juices from the chops, and milk.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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