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Can't-F**-It-Up Fried Chicken

glogrono

Made this and the dark meat was not cooked enough for me. The dark meat cooked @ 68C for 3 hours. Still a little redness and the texture was a little tough still. How can I get more tender meat? Is it through higher temp or longer cook time? Both? The breasts were in the bath for 1 hour and were cooked perfectly, btw.

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tshewman

3 hrs and not done? Have to say, that's new on me. I never go above 65 for dark meat (mostly 62). Did u brine?

FrankM_3301

Was it on the bone? That is where the redness may have come from. Have you calibrated your circulator? Was there enough room in the bag and the water bath to ensure proper circulation? Maybe you could share more about your process. That would allow us to better help you troubleshoot.

glogrono

Hi Frank, yes it was on the bone. My circulator is new so I hadn't even thought about calibration, but will look into it. Thinking about my setup on that day, I'm thinking maybe I didn't have enough room for proper circulation. Going to have to try again. Thanks for the insight.

glogrono

I did the 68C as per the recipe and did not brine, just salted in the bag per the recipe.

FrankM_3301

Did you seal the package with a vacuum? Often vac packed chicken on the bone picks up some redness on the meat next to the bone.

tshewman

I'm not worried about the redness (there's a few things that could contribute to it). Unless you had your water bath completely packed disallowing any water circulation it should cook in 3 hours.

glogrono

I did seal it with a hand vacuum. The redness doesn't worry me at all. It was just the texture was still too chewy and was not as tender as fried chicken should be. Hoping to try again this weekend.