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best method for crisp chicken sous vide

Brandon__67713

I've started with eq brine 24hr.

should I pre-sear then sear again on pick-up?

no sear, dry, sear on pick-up?

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Theo_9282

I got a pretty decent result with no noticeable overcooking underneath with a dry, then hot sear in a thin layer of groundnut oil after the sous vide stage. was sous vide at 60 and brined for about 12h before cooking.

grant

After cooking, throw it in a deep fryer that is set to at least 200c(shoot for 220c). This will actually make a skin that is crispier and puffier than when done without sous vide because the collagen in the skin is hydrated.

Tim_Sutherland_52834

If you are trying to crisp the skin of the chicken, the best way to do it SV is to take the skin off the chicken and crisp it separate. If you want the skin still on the chicken then a post SV chill of the skin (and the flesh under it) will allow you to get the skin crisp without over cooking the meat.