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.

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.

Sous vide times and temperatures €4,90 €7,50

Wondering how long your dish actually needs? With this sous vide e-book, you’ll always have the right answer at your fingertips.

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Use these products

iVide circulator stick 2.0 €189,00

Perfect for this recipe!

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