Fried chicken

A tender, juicy chicken with a crispy crust. Who doesn't love that? In this recipe, we're making sous vide fried chicken. You can use chicken legs or thighs. Sous vide pairs perfectly with deep-frying because the meat is already cooked and only needs a quick fry to get that crispy crust.

Author	Givan
People	2
Temperature	65
Cooking time	2 hours
Prep time	20 minutes

Ingredients

• 2 chicken thighs or legs
• 2 eggs
• flower
• 1 tsp garlic powder
• 1 tsp paprika powder
• 1 tsp mustard seeds (ground)
• salty
• black pepper

Preparation

Yarn

Set the appliance to 65 degrees Celsius, vacuum-seal the chicken legs/thighs, and cook for 2 hours. We're not adding any seasoning yet. After 2 hours, remove the chicken from the oven and drain well.

Spices

Heat vegetable oil to 175 degrees Celsius. Take two bowls: one for the egg yolk and the other for the flour and spices. The spices in this recipe are quite basic; if you want to use more spices, feel free to do so. You can also use a ready-made spice mix. Dip the chicken first in the egg yolk and then in the flour and spice mixture. Optional: For a thicker crust, repeat the process.

Frying

Deep-fry the chicken at 175°C (350°F) until golden brown (about 5 minutes). Remove the chicken and let it drain. Serve with a pinch of salt.

Use these products

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]

[product=vacuum-appliance-kitchen-line]
Vacuum seal this recipe with Kitchen Line
[/product]