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Sous Vide Fried Chicken
Comments
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i think you’ll be happy.Austin Egghead said: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.Keepin' It Weird in The ATX FBTX -
Nice! post your results for us.jeffwit said:Just started the process for dinner tonight. I’ve never fried chicken before, so wish me luck.Keepin' It Weird in The ATX FBTX -
Glad you liked it.reinhart36 said:We tried this a couple of days ago, and we were amazed at the goodness. Thanks for posting this method!Keepin' It Weird in The ATX FBTX -
That looks awesome. I agree on the lower temp. Makes for a very nice texture that you can’t get in fried foods any other way.DMW said: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*.Keepin' It Weird in The ATX FBTX -
Just got a new Joule and decided to try this again today. Dry brined pasture raised breasts (I deboned them and left the skin on) and dried over night in the fridge. SV at 149 for 2 hours, then dredged in Cholula buttermilk and seasoned flour. In the oil at 400 until crispy. Served over homemade mashed potatoes with Cholula gravy. Super fun and very tasty!
cholula buttermilk
Cut the sv breasts in half before the dredge
Yum:
Keepin' It Weird in The ATX FBTX -
Dang- I might need a nap after just looking at that plate. That is some awesome comfort food.Greensboro, NC
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My low carb diet has come to a screeching halt. Back in the wagon next week. I am sinking into the couch as we speak.Wolfpack said:Dang- I might need a nap after just looking at that plate. That is some awesome comfort food.
Go Cowboys!Keepin' It Weird in The ATX FBTX -
I had my first real cheat meal in like 5 months yesterday. Steak and cheese and fries-
Making ribs today and didn’t have sugar free bbq sauce- so will have to get back to it Monday as well.
I’ve hit my target but really feel better with the reduced carbs.Greensboro, NC -
Sounds and looks amazing!!!
Egghead since November 2014, XL-BGE & ET-732SmobotLiving near Indy36" Blackstone -
It’s easy to make and really good.Smoker317 said:Sounds and looks amazing!!!
Keepin' It Weird in The ATX FBTX -
Awesome, I need to try this. Also, welcome to the Joule club - I’m a big fanDFW - 1 LGBE & Happy to Adopt More...
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I just might halve to try boiling me some meat after all!
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Like !been eating to try SV Fried ChickenVisalia, Ca @lkapigian
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I was a hater of having to have another device to run my SV so I was stubborn about getting one. I was wrong- it’s awesome. It’s tiny too. Love that.NorthPilot06 said:Awesome, I need to try this. Also, welcome to the Joule club - I’m a big fanKeepin' It Weird in The ATX FBTX -
Damn that looks awesome. I have resisted an SV setup but no longer.
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@The Cen-Tex Smoker That's some good looking comfort food. I see that I've bookmarked this thread a long time ago. Time to give this a whirl.
Phoenix -
Very cool and very legal!The Cen-Tex Smoker said:Just got a new Joule and decided to try this again today. Dry brined pasture raised breasts (I deboned them and left the skin on) and dried over night in the fridge. SV at 149 for 2 hours, then dredged in Cholula buttermilk and seasoned flour. In the oil at 400 until crispy. Served over homemade mashed potatoes with Cholula gravy. Super fun and very tasty!
cholula buttermilk
Cut the sv breasts in half before the dredge
Yum: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 looks darn good!
Have you tried adding a bit of rice flour? It amped up the crunch when I made Korean fried chicken wings.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
I haven’t but will next time. I did double dredge a few pieces and that did add quite a bit of crunch to those.caliking said:That looks darn good!
Have you tried adding a bit of rice flour? It amped up the crunch when I made Korean fried chicken wings.
Keepin' It Weird in The ATX FBTX -
My mom used to do something similar with pork chops. But I think she cooked to an internal temp of 230. I didn't know they came any other way.DMW said: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*.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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What is Aleppo?DMW said:@johnnyp - Some of the fry oil, seasoned (salt, Aleppo pepper, paprika) flour from the dredging, bag juices from the chops, and milk.
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95
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