Sous Vide Fried Chicken: The Crispiest, Juiciest, Easiest Chicken Ever
Fried chicken made fancy but also easier. You don’t need to worry about making sure the chicken is cooked through while you are frying it. You will only need to focus on that beautiful golden crust since it has already been sous-vide to the perfect temperature. Sous Vide Fried Chicken delivers next-level crunch with perfectly juicy meat every single time. You’ll lock in flavour, tenderness, and crispiness without any guesswork. This recipe is a ticket to hosting worthy fried chicken that will never dry out or disappoints.
Why You’ll Love This Recipe
Crispy on the Outside, Juicy Inside – every single time, every single piece. CONSISTENCY
No risk of Over or Under Cooking – CONSISTENCY.
Stress Free Frying – Just looking for that golden crunchy skin
Is This Recipe For You
Prep Time: 15 minutes
Cook Time: 2-4 hours + 10 minutes frying
Servings: 4-6
Occasion: Weekend dinner, Indulgent brunch, Pic nic, Champagne and Fried Chicken Dinner Party
What Do You Need
Fresh
- chicken drumsticks or thighs, bone-in
- buttermilk
- hot sauce
- eggs
Pantry
- salt and pepper
- garlic powder
- paprika
- sugar
- flour
- cornstarch
- cayenne pepper
- chili powder
- baking powder
- neutral oil for frying (canola or vegetable)
Prep Time
15 minutes
Cook Time
Up to 4.5 hours
Serves
4-6
Ingredients
- 8 chicken drumsticks or thighs, bone-in
Marinate the Chicken
- 2 cups buttermilk
- 1 Tbsp hot sauce
- 1 Tbsp garlic powder
- 1 Tbsp paprika
- 2 tsp sugar
- salt and pepper
The Dredge
- 1 cup flour
- 1/4 cup cornstarch
- 1 tsp cayenne
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp baking powder
- salt and pepper to taste
- 2 eggs
Steps
1
Marinate the Chicken
In a large zip-top bag, combine the ingredients and the chicken.
2
Sous Vide Cook
Submerge the bagged chicken into the water bath to sous vide. Cook at 165 degrees Fahrenheit for 2-4 hours for a traditional tender texture. Once cooked, transfer chicken to an ice bath for 10-15 minutes to firm up the chicken.
3
Make the Dredge
Mix all of the dry ingredients in a shallow bowl. Crack the eggs into a separate bowl for dipping. Whip the eggs slightly
4
Dredge and Fry
Shake off the marinade and dip the chilled chicken into the egg , then into the flour mixture. Double dredge if you want it extra crispy.
Fry in 375 degree F oil until golden brown – about 2-4 minutes.
Sprinkle with Malden salt right after frying.
Expert Tips and Tricks
Sous Vide Settings
Bone In
- 160 degrees F for 2-4 hours for juicy, silky texture
- 165 degrees F for 1.5-4 hours for traditional tender texture
- 170 degrees F for 4-6 hours for fall-off-the-bone, braised feel
Boneless
- 145 degrees boneless chicken thighs 2 hours
- 150 degrees boneless chicken breasts 2 hours
BONE IN: Use bone in for the best flavour and moisture retention but use boneless if you’re doing Fried Chicken Sandwiches
Cornstarch and Baking Soda: These two ingredients give you that extra crunch. Don’t skip them.
Rest: Let the chicken rest in a 160 degree oven for a few minutes after frying to set the crust.
Double Dredge: If you want that extra crusty Southern crispness; do the double dredge.
Pair: This chicken is perfect with a glass of champagne. It will make the chicken tastier and the champagne yummier. Try it.
FAQ
Can I use boneless chicken: Yes! for thighs sou vide at 145 degrees F for 2 hours. For breasts; 150 degrees F for 2 hours. Chill and fry as you would with bone in.
Can I use an air fryer? Yes BUT you’re not going to get the same crunch. Brush or spray the chicken very generously with oil. Air fry at 400 degrees F until golden for about 8-10 minutes. It will still be tasty just not quite as authentic.
Can I make it spicy? You go for it. Add more hot sauce to the marinade and boost the cayenne in the flour dredge.
Ingredients
- 8 chicken drumsticks or thighs bone-in
Marinate the Chicken
- 2 cups buttermilk
- 1 Tbsp hot sauce
- 1 Tbsp garlic powder
- 1 Tbsp paprika
- 2 tsp sugar
- salt and pepper
The Dredge
- 1 cup flour
- 1/4 cup cornstarch
- 1 tsp cayenne
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp baking powder
- salt and pepper to taste
- 2 eggs
Instructions
Marinate the Chicken
- In a large zip-top bag, combine the ingredients and the chicken.
Sous Vide Cook
- Submerge the bagged chicken into the water bath to sous vide. Cook at 165 degrees Fahrenheit for 2-4 hours for a traditional tender texture. Once cooked, transfer chicken to an ice bath for 10-15 minutes to firm up the chicken.
Make the Dredge
- Mix all of the dry ingredients in a shallow bowl. Crack the eggs into a separate bowl for dipping. Whip the eggs slightly
Dredge and Fry
- Shake off the marinade and dip the chilled chicken into the egg , then into the flour mixture. Double dredge if you want it extra crispy.
- Fry in 375 degree F oil until golden brown – about 2-4 minutes.
- Sprinkle with Malden salt right after frying.
Notes
Nutrition
Join the Conversation Below
We did this recipe for our Fried Chicken and Champagne Night. It is perfect for hosting because it takes so much stress out of the frying. Hope you serve it to your loved ones.
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