Fried Chicken

I have been experimenting with Thomas Keller's Fried Chicken recipe for awhile. One of the biggest issues i have is trying to make sure the chicken is cooked through before the outside moves past the beautiful golden brown. I started to think, is there a way to sous-vide chicken, then fry it on a higher heat to get the desired outcome? I have been using a brine as well. I typically use the chicken to make chicken and waffles for friends and family - almost always for 10 or more. Any help for preperation, cooking, or serving would be greatly appreciated. Here is a short version of the recipe for convenience. http://www.epicurious.com/recipes/member/views/THOMAS-KELLERS-BUTTERMILK-FRIED-CHICKEN-50000340

Thanks!

-Zach

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robert.c.brown15

Nick Kokonas (co-owner of Alinea) tweeted this back in August with a beautiful picture (of only legs) -

"@nickkokonas: Even better buttermilk fried chicken? Sous vide for 3 hrs at 165F, then batter and fry at 375. Awesome. http://t.co/jTursjgnTZ"

Hope this helps!

Brandon_Byrd_40557

165F seems really high. I've done it before following the MC guidelines for dark meat... 64C (147F) for 1.5hr. Worked really well. I didn't cook the wings, but the breast, leg, and thigh came out great. Used a buttermilk marinade with herbs, spices, hot sauce and a bit of salt for a couple days before hand.

Seth_Ratner_91225

I've done really high temps (per Douglas Baldwin) for thighs and they come out very good. They are very tolerant of high temps, and the connective tissues succumb to the heat nicely.

davejes1979

For bone-in go with the 165. Under 150 and the inside of leg will be stained blood red.