Chef Gigi Gaggero

The consistency of using a Sous Vide machine will result in perfectly fried chicken every time!

We all want that bite. You know the one—that succulent, juicy, tender center with that traditional crunch—golden crispy and perfectly brown every time! Sometimes, it’s hard for home cooks to achieve the same results, getting the interior of the chicken properly cooked while the outside overcooks.

This recipe allows the cook to achieve a perfect piece of fried chicken, inside and out, every time!

You’ll Need:

For the Chicken

6-8 pieces of chicken, wings, legs, thighs or breasts

Salt and pepper

1/4-1/2 teaspoon of your favorite seasoning ( I use S&P, dry garlic and onion powder, and a hint of cayenne pepper )

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 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

 

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 – 2 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

1/2 teaspoon salt

Here’s How: 

The Waffles

In a medium-sized mixing bowl, beat the eggs, buttermilk, melted butter, and vanilla.

In a separate bowl, whisk together the dry ingredients.

Combine the wet and dry ingredients, stirring until nearly smooth; a few small lumps may remain.

Spray your waffle iron with non-stick cooking spray before preheating it. Cook the waffles according to the 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.

The Chicken:

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 it in a resealable freezer or vacuum bag and seal it 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 degrees F. 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 seasoned flour. Set aside.  

Heat the oil in a heavy-bottomed fry pan or Dutch oven to exactly 350 degrees F. 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 and then through the seasoned flour mixture. 

When the oil reaches the proper temperature, each piece of dredged chicken should be carefully lowered 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 it from the oil, pat off any excess oil with a paper towel, and sprinkle with kosher salt. Set it on the rack-lined baking sheet and place it in a 200-degree oven until ready to serve. 

Make the waffles while the chicken stays warm and crispy in the oven. Be sure to serve hot with warm maple syrup or honey!

Chef’s Note: 

Do not allow the oil temperature to drop below 350 degrees Fahrenheit to achieve the optimal crunch and prevent oil from returning to the pan.

No Buttermilk? No Problem!

Combine 1 Tablespoon vinegar or lemon juice with 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!