Buttermilk is a great way to tenderize the chicken and give tons of flavor.Īdd the chicken and buttermilk to a chamber vacuum seal bag or a freezer safe zipper top bag, remove the air, and seal. This marinade is simply buttermilk and spices. Okay, let’s get into it! Like any good fried chicken recipe, we’re going to start with a buttermilk marinade. I like to use a cooling rack and a baking sheet for the chicken after frying.A candy thermometer to monitor the temperature of the oil.A Dutch oven or another deep pot you can deep fry in.This is optional, you can use a stockpot. Immersion circulator, for sous vide cooking.Make sure to check out all of the air removal methods I recommend. For marinading and sealing, I like to use a chamber vacuum sealer, but these are expensive. Okay, you are going to need some equipment to pull this off. And you can prep it ahead! Equipment Needed for Sous Vide Fried Chicken This method takes more time and effort but it is WORTH IT. By sous viding first, we let it cook lower and slower for pull off the bone texture. Have you ever found fried chicken to be a little tough? That’s because it’s cooked so quickly. The first time you sous vide chicken, one of the first things you’ll notice is that it’s somehow “chickenier” chicken. If you sous vide first, you know it’s completely cooked through and you just have to worry about getting that crunchy outside. Have you ever made fried chicken only to find the center of the chicken completely raw? It’s really easy to get the outside browned and crispy and not cook the inside. I’m sure you’re thinking, “Why would I sous vide if I’m going to deep fry anyways?” I have lots of good reasons, friend!
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |