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Sous Vide Fried Chicken Recipe

Sous vide fried chicken

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

From the ISVA Editors

The hardest part about making fried chicken is ensuring the chicken is cooked all the way through at the exact same time the coating is crisped up. Using sous vide on the chicken before frying removes this concern and results in juicy, moist chicken and a crispy crust every time.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Fried Chicken Recipe

  • Published: October 20, 2021
  • By Chelsea Cole  
  • Total Time: 2 - 4 hours
  • Cooks: 150°F (65.6°C) for 2 - 4 hours
  • Serves: 4

Ingredients for Sous Vide Fried Chicken

  • For the Chicken and Marinade

  • 4-6 bone in, skin on chicken thighs 
  • 2 cups buttermilk 
  • 1 tablespoon kosher salt 
  • 1/2 teaspoon freshly ground black pepper 
  • 1/2 teaspoon cayenne pepper 
  • For the Seasoned Flour Dredging

  • 11/2 cups flour 
  • 2 teaspoons kosher salt 
  • 1/2 teaspoon black pepper 
  • 1 teaspoon paprika 
  • 1 teaspoon garlic powder
  • Canola oil for frying 
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Cooking Instructions for Sous Vide Fried Chicken

For the Chicken and Marinade

Add all marinade ingredients including chicken to a chamber vacuum seal bag or a zipper top bag. Use a chamber vacuum sealer to seal closed if possible, or remove as much air as you can from a zipper top bag. Let sit in the fridge for at least 2 hours, up to overnight. 

Preheat water bath using immersion circulator to 150°F (65.6°C). 

Add the bag of chicken to the water bath and cook for at least 2 hours, up to 4 hours. 

Remove from water bath. Remove the chicken from the bag and pat dry with paper towels. Set aside. 

For the Seasoned Flour Dredging

In a large Dutch oven or heavy bottomed pot, add enough oil to allow the chicken to be completely submerged. Bring to 375°F (190°C) degrees over medium high heat. 

In a shallow bowl, mix together all ingredients for seasoned flour. Dredge the chicken thighs in the seasoned flour until thoroughly covered. 

Fry each chicken thigh until deep golden brown on each side. Remove to a paper towel lined plate.

Be sure to check out my Simple Sous Vide Chicken Thigh Recipe Story.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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All tags for this article: Chicken, ISVA Sous Vide Recipe Collection, Sous Vide Chicken , Sous Vide Chicken Thigh , Sous Vide Recipes

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