The consistancy of using a Sous Vide machine will result in perfectly fried chicken everytime!
We all want that bite. You know the one….that succulent, juicy tender center with that traditional crunch- golden crispy and perfectly brown everytime! Sometimes it’s hard for home cooks to achive the same results getting the interior of the chicken properly cooked while the outside may over cook.
This recipe allows the cook to achive a perfected piece of fried chicken, inside and out, every- single time!
For the Chicken
6-8 pieces of chicken, wings, legs or thighs or breasts
Salt and pepper
1/4-1/2 teaspoon ground Italian seasoning
5 cups good quality, high smoke point vegetable or peanut oil for frying
For the Flour Mixture:
3-4 cups self-rising flour
2 teaspoons Kosher salt
1 teaspoon fresh ground pepper
1/2 teaspoon white pepper
1 tablespoon dry Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/4-1/2 teaspoon cayenne pepper
For the Egg Mixture
4 eggs, beaten
Fresh ground pepper
1/2 teaspoon garlic salt
1/2 teaspoon ground Italian herbs
For the Waffles:
2 large eggs
1 3/4 cups buttermilk
1/2 cup butter, melted and cooled to room temperature
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 cup pecan or your favorite nut meal ( optional )
2 tablespoons palm or granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla.
In a separate bowl, whisk together the dry ingredients.
Combine the wet and dry ingredients, stirring just until nearly smooth; a few small lumps may remain.
Spray your waffle iron with a non-stick cooking spray before preheating it. Cook waffles according to the waffle irons manufacturer’s directions. For an 8″ round waffle iron, use about 1/3 cup batter; cook for 2 to 3 minutes, until the iron stops steaming.
Serve hot, or cool and crisp in the toaster before serving. Top with room temperature butter.
Set your SV Precision Cooker to 155’F Degrees / 68.3’C.
Season the raw chicken with salt, pepper and a light dusting of Italian seasoning. Place into a resealable freezer or vacuum bag. Seal airtight.
Place the sealed bag of chicken into the water bath and circulate for 2 hours.
Prepare the waffle batter and set aside.
When the chicken is almost done, preheat the oven to 200’F degrees. Line a baking sheet with foil and a baking rack. Set aside.
Once cooked, remove the bag from the water bath. Prepare a dredging station with two casserole dishes side by side-one containing beaten seasoned egg mixture, and the other with the seasoned flour. Set aside.
Heat the oil in a heavy-bottomed fry pan or Dutch oven to exactly 350’F degrees. While the oil is heating, remove the chicken from the bag and begin dredging by gently patting the cooked chicken dry and then running the chicken pieces one-at-a-time through the egg mixture, then through the seasoned flour mixture.
Only when the oil reaches the proper temperature, carefully lower each piece of dredged chicken into the pan. Working in batches, with tongs, turn the chicken parts after a few minutes to achieve a crisp golden-brown crust on all sides.
Once the chicken is completely golden brown on all sides, remove from the oil, pat off any excess the oil with a paper towel, sprinkle with kosher salt. Set on the rack-lined baking sheet and place it in a 200’F degree oven until ready to serve.
Make the waffles while chicken stays warm and crispy in the oven. Be sure to serve hot with warm maple syrup or honey!
Do not allow the temperature of the oil to go below 350’F degrees to achieve the optimal crunch and have oil return to the pan.
No Buttermilk? No Problem!
Combine 1 Tablespoon vinegar or lemon juice mixed into 1 cup of whole milk. Let the milk stand for 10 to 15 minutes until it thickens very slightly and curdles- boom- you have buttermilk!