Go to the Recipe: Crispy Chicken With Broccoli Cheddar Sauce
So incredibly coincidental. we run a "family meal" menu on monday nights in our bar and last night it was smoke fried chicken thighs and broccoli cheese grits. So tasty and so popular they may be moving on to the bar menu permanently.
Chef Steps is an amazing resource. Thanks for sharing
70C or 75C - this recipe says to prepare the sous vide at 75C but the referred chicken legs recipe says 70C?
75C seems a bit high, i mostly read 66-68C. What's the reason for the higher temperature? Is that to get a more "classic" texture or to assure pasteurization despite the short cooking time? Or something i didn't think of?
Oops! 70 C is correct. Fixed. Sorry about that!
70 C is the correct temperature. Typo! Sorry about that!
Hahaha! Great minds think alike?
Got some problems when having the chicken golden crisp. Usually the skin falls apart, so i've finished it making crispy chicken skin bits and getting the meat directly to gold. Any advice????
You guys promise that chicken was finished in a pan, and not deep fried?
If you have the tools needed, deep frying to finish works wonderfully
Ha! Knew it! (what temp for the oil)
450° F
Thank you for sharing amazing recipes all the time:)
I'm not sure it is a right place to ask, but where should I contact to ask questions regarding share of your contents ?
I sent e-mails to info@chefsteps.com twice, but I haven’t heard a response back from you yet.
hola Ben:
hello .. i want to buy some of their classes ... I want to know if they have them in Spanish because I do not speak English !!! thank you very much
I'm normally a huge fan of the chefsteps recipes, but this was pretty awful. The cheese sauce curdles (could it be improved by using your calcium citrate method?), and the chicken didn't compliment the dish at all.
Perhaps because I'm not American this dish didn't make sense to me.
All well, they can't all be perfect
I do agree with you, taste is also a cultural thing.
I'm going to call BS on that chicken in the photos being pan fried vs. deep fried. How in the world did you get it crsipy the entire way around?
Also, if you did pan fry it, I"ve had no luck in the past with 1 min cook times. Doesn't seem long enough to get the skin crispy enough and for the fat to render properly underneath the skin. You sure it's 1 min?
The chicken is already cooked. You just are frying the outside for a crispy skin. Turn up the temp.
My chicken seemed a bit underdone, especially near the bone. Meat was quite pink and a little chewy. I cooked legs and thighs together because that's what's in the picture. Is that wrong? Should I have done legs separately? Why does this recipe only saw to cook the chicken for 1 hour when the recipe for fried chicken calls for 2 hours for dark meat?
Also, searing the chicken was very messy and the skin didn't get crispy enough. I reheated a few pieces the next day in the broiler on low and the skin came out nice and crispy. Much improved.
Hi Jeff I also thought it was somewhat underdone. Should we increase temperature ?
