Crispy Deep Fried Sous Vide Chicken - Tender & Juicy Deep-Fried Chicken Recipe
Recipe type: Chicken / Deep-Fried
Today we're going to sous vide a batch of chicken pieces. The cooked chicken will then be coated and briefly deep-fried to crispy perfection.
For the Chicken
- 12 Chicken pieces
- 30ml Caster sugar
- 90ml Cayenne pepper
- 15ml Garlic powder
- 30ml Chicken stock powder
- 30ml Vegetable stock powder
For the Coating
- 400g All-purpose flour
- 100g Rice flour
- 15ml Aromat / aromex / flavormate
- 15ml White pepper
- 60g Cayenne pepper (NOT 60ml)
- To season the chicken, you will need 30ml caster sugar, 90ml cayenne pepper, 15ml garlic powder, 30ml good quality chicken stock powder and 30ml good quality vegetable stock powder.
- Combine these all thoroughly.
- Pat the chicken pieces dry with kitchen towel and place them in a large pan.
- Sprinkle half of the seasoning over the pieces, flip them over and coat the reverse side with the remaining powder.
- Allow this to stand for 30 minutes before continuing.
- Fold the tops of 2 medium size vacuum bags open and place half of the chicken into each bag, making sure to keep it all in a single layer.
- Fold the tops of the bags back and proceed to vacuum pack the chicken, making sure to double seal the bags.
- Half fill your pot with water and heat it to 75c. You can use a digital pot like this one, or a dedicated sous vide pot, or even a regular pot on an induction range.
- Once the water has reached 75c, place the packed chicken in the water. Use a plate or a pot lid to keep the bags submerged, as they will want to float as they heat up.
- Set your timer for 3 hours and find something else to do to pass the time.
- Remove the bags from the bath and cut them open.
- This chicken is now perfectly cooked through, well seasoned, juicy and supremely tender.
- The juices from the bags can be used to make really good gravies, sauces or used as a soup base.
- For the coating, combine 400g all-purpose flour, 100g rice flour, 15g Aromat / Aromex or equivalent, 15ml white pepper and 60g of cayenne pepper.
- Mix this all until well combined.
- Use kitchen paper to pat the chicken pieces dry.
- Whisk 6 eggs in a large measuring jug.
- To coat the chicken, dunk a piece of chicken in the egg to wet it all over.
- Drop it into the flour mixture and give it a good solid coating.
- Transfer this to a plate and continue with the remaining pieces.
- Heat a large pan of oil to 180c or 350f. Carefully drop the chicken into the oil piece by piece. Depending on the size of your pan you may have to fry multiple batches.
- Fry yhe chicken for 4 minutes, turning halfway through.
- Remove the chicken from the oil, drain on kitchen paper and continue with the next batch.
- Here you can see just how juicy and tender the chicken is, with a super-crispy coating. This coating recipe will fry noticeably darker than most coatings as a result of the cayenne pepper. This is quite normal. The result is a deep, rich, full flavor that will have your guests coming back for more.