Go to the Recipe: Precision Pan-Seared Chicken Breast
Delicious with arguably the best pan-friend skin Ive ever had. However, next time I will brine the breast first to improve mouthfeel / tenderness.
For your sous vide skin-on chicken thigh with pan searing to crisp skin recipe (which is a favorite), what temp on the Control Freak would you recommend for the searing step? (I suppose I could test different temps with flicks of water like you do in that video, but it is easier to ask lol.)
