Sous Vide Fried Chicken

My wife and kids love my ButterMilk Fried Chicken. How would I prepare a Chicken Breast Sous Vide that I later want to batter/dredge and fry? Do I just Sous Vide the Chicken at 140 for 2 hours and fry for a couple of minutes?
Any suggestions would be helpful....

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Johan_Edstrom_5586

Look at the CryoPork post I just posted yesterday

Brendan_Lee_56950

@Allen i just posted in @johan's thread about how I do fried chicken SV.

Mason_Perry_34060

Freezing the chicken for 10 min will help you not over cook it while frying the batter.

Allen_Johnson_67197

@johan I am reading on my phone while sitting at the airport and don't see your earlier post.

@Brendan can you place or copy your Fried Chicken recipe here?

Thanks

Brendan_Lee_56950

i soak in buttermilk and spices like I normally would then rinse, bag, cook at 62C for 2h and then I chill quickly and let them dry on a rack in the fridge overnight if I can otherwise I throw the rack in the freezer for 10 minutes.

To dredge I go pretty standard: Dust in flour lightly, dunk in egg wash, and then throw in a big zip lock bag or paper bag filled with flour, seasonings, and a bit of buttermilk to give it that shaggy crust.

Since it's already cooked sous-vide you can fry at a higher than normal temp too so I like to go about 390F-400F until the crust you desire forms and then enjoy the best fried chicken ever.

For my seasonings I like to grind 2 bay leaves, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary into a fine powder and mix with 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1.5 teaspoons cayenne (i like a nice heat note). Salt & Pepper to taste. This gets mixed with the flour for breading. For the buttermilk soak I usually do 2 tablespoons tabasco and a bay leaf.

Allen_Johnson_67197

Thanks for sharing. This sounds like a great idea

Mason_Perry_34060

I think for Sunday I am gonna spin off this recipe for chicken breast tenders.

sygyzy

@Brendan - Just curious, do you use skin on chicken? I assume so but how does it fare after being soaked in buttermilk, washed off, then air dried in the fridge? Does it still exhibit standard "skin" properties or does anything bad happen like does it take on too much moisture (bad for crisping in fryer), etc?

Brendan_Lee_56950

It works out just fine for me for the legs and wings but I remove it on the breasts because it tends to be thicker and can sometimes turn out rubbery.

Johan_Edstrom_5586

Removing it and re-adding it with activa can give really cool applications.

Brendan_Lee_56950

yeah but i find with breaded applications your not missing much.

Johan_Edstrom_5586

Very true - I'm not raised on them, I seldom bread stuff, my mum used to make porkchops in breading in the oven that I now that I can cook realize was one of the main reasons for the table saw being invented.

Angelo_197648

If a lighter crisp is okay, SV the skinless chicken breast to what you like, then toss them with potato starch and drop into fryer (at about 375) for 90 seconds.