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Sous Vide Fried Chicken

2

Comments

  • nolaeggheadnolaegghead Posts: 31,286
    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. 

    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%


    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 31,286
    Looks good.  I might try that.  My problem with frying chicken is the crust overcooks and gets dark as hell.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • Jai-BoJai-Bo Posts: 584
    edited December 2017
    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!
  • Jai-BoJai-Bo Posts: 584
    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

  • YukonRonYukonRon Posts: 14,548
    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
  • calikingcaliking Posts: 12,945
    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 2013
    A happy BGE family in Houston, TX.
  • northGAcocknorthGAcock Posts: 13,436
    No self respecting southerner would ever try this method......JKOC. looks excellent.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • The_StacheThe_Stache Posts: 1,153
    Just needs a little Nashville Hot Chicken Slurry!!!  :)
    Kirkland, TN
    2 LBGE, 1 MM


  • Interesting, and most awesome, cook. Looks like perfection to me.
    Stillwater, MN
  • SciAggieSciAggie Posts: 4,186
    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. 
    How much? 50/50? 30% rice flour? mas? menos?
    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. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • calikingcaliking Posts: 12,945
    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. 
    How much? 50/50? 30% rice flour? mas? menos?
    Not that much. Maybe 1-2 TBSP per cup of flour.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • SciAggieSciAggie Posts: 4,186
    @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. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • Just needs a little Nashville Hot Chicken Slurry!!!  :)
    I had it on the side. Texas Pete’s and fried chicken were made for each other. 
    Keepin' It Weird in The ATX

  • Looks good.  I might try that.  My problem with frying chicken is the crust overcooks and gets dark as hell.
    This fixes that for sure. Essentially you are only going by color for doneness so you can pull it exactly when you want. The texture of the meat was awesome too. 
    Keepin' It Weird in The ATX
  • 20stone20stone Posts: 1,780
    The Cen-Tex Smoker said:
    I had it on the side. Texas Pete’s and fried chicken were made for each other. 
    The hipper places around here use harissa as a fried chicken sauce, and it is awesome.  You might recall that the merguez from AW/SS3 used harissa as well.

    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
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • 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. 

    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%


    Itha is for posting that. I just went back and watched it again to make sure I heard him correctly  and sho-nuff he said pastry flour is “higher protein”. It is, in fact, lower protein so he had that wrong. 

    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
  • blind99blind99 Posts: 4,535

    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
  • RaymontRaymont Posts: 702
    Made this last night it was great! I did the extra crunch version. 

    Small & Large BGE

    Nashville, TN

  • DoubleEggerDoubleEgger Posts: 15,628
    Boiling fried chicken? My grandma is rolling in her grave! 
  • DMWDMW Posts: 13,638
    Been thinking about this since you posted it. I just might try this for chicken fried pork chops tonight.
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • texaswigtexaswig Posts: 2,312
    That crust looks on point. 
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • 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
  • texaswig said:
    That crust looks on point. 

    it was good and crispy
    Keepin' It Weird in The ATX
  • 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
  • jeffwitjeffwit Posts: 1,348
    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!
  • johnnypjohnnyp Posts: 3,490
    @DMW tell me about that gravy. 
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • DMWDMW Posts: 13,638
    edited January 2018
    @johnnyp - Some of the fry oil, seasoned (salt, Aleppo pepper, paprika) flour from the dredging, bag juices from the chops, and milk.
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
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