A tender, juicy chicken with crispy crust. Who doesn't like it? In this recipe we make sous vide fried chicken. You can use chicken legs or chicken thighs. Sous vide frying goes very well with deep-frying, because the meat is already cooked and only needs to be fried briefly to get a crispy layer.
- 2 chicken thighs or legs
- 2 eggs
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp mustard seed (ground)
- black pepper
Set the unit to 65 degrees, vacuum the chicken legs/thighs and cook for 2 hours. We're not adding any seasonings here yet. After 2 hours, remove the chicken from the container and drain well.
Heat vegetable oil on 175 degrees. Take 2 bowls, in one you put the egg yolk, in the other the flour with all the herbs. The herbs in this recipe are quite basic, if you want to use more herbs you can. You can also choose to use a ready-made herb mix. Dip the chicken first in the egg yolk and then in the flour-herb mixture.
Optional: For a thicker crust, repeat the process again.
Deep fry the chicken at 175 degrees until golden brown (about 5 minutes). Take the chicken out and let it drain. Serve with a pinch of salt.