Fried chicken


Author: Givan van Souvy

Persons: 2

Temperature: 65

Cooking time: 2 hours

Prep time: 20 minutes


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


  1. Yarn -

    Set the device to 65 degrees, vacuum seal the chicken legs/thighs and let them cook for 2 hours. We are not adding any herbs here yet. After 2 hours, remove the chicken from the container and let it drain well.

  2. Spices -

    Heat vegetable oil to 175 degrees. Take 2 containers, put the egg yolk in one, the flour and all the herbs in the other. The herbs in this recipe are quite basic, but if you want to use more herbs you can of course do so. You can also choose to use a ready-made spice mix. Dip the chicken first in the egg yolk and then in the flour-spice mixture.

    Optional: For a thicker crust, repeat the process again.

  3. Frying -

    Fry the chicken at 175 degrees until golden brown (about 5 minutes). Remove the chicken and let it drain. Serve with a pinch of salt.

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