Sous vide fried chicken is the best–by sous viding, you guarantee a perfectly cooked inside without fear of over-frying. Brunch it up with your friends this weekend.
Cook time: 1 hour and 30 minutes sous vide
Special tools: Waffle iron, cooling rack
- 2 Chicken Legs
- 2 Chicken Breast
- 1 cup Whole Milk (Buttermilk is an excellent substitute)
- 1Tbsp Tabasco Sauce
- 1 tsp Worcestershire Sauce
- 1 cup AP flour
- 1 tsp Paprika
- 3 tsp Freshly Ground Black Pepper
- 1 Liter Grapeseed Oil
- 1 serving Waffle Mix
- 1 Bottle Real Maple Syrup
- Salt to taste
- Waffle Iron
- Set up Nomiku and turn temperature to 63°C (145°F).
- Cut the breast into 3-4 pieces each and separate the leg from the thigh.
- In a small bowl mix milk, Tabasco sauce, Worcestershire sauce, and salt. Add this mixture and chicken pieces into one gallon sized zip bag. Separate into two bags if necessary. Cook for 1 hour and 30 minutes.
- Mix the dredging flour by whisking flour, salt, paprika, and pepper together in a large bowl to set aside for frying.
- Cook the waffle mix according to box instructions. Once cooked hold in a warm oven at about 140°F until serving on a cooling rack (If they are left on a flat surface, like a plate then the waffles will steam on the underside and become soggy).
- Begin heating grape seed oil to 175°C (347°F) in a large heavy pot and hold it at that temperature, adjusting range heat as necessary. Remove the cooked chicken from the bag and dredge in the flour mix. Turn up the heat to med-high and begin dropping the dredged pieces in. Don’t overcrowd as the temperature will drop and produce a soggy crust. Fry until crispy and golden brown, around 5 minutes, place on cooling rack to rest while cooking the rest of the chicken.
- Finish by arranging fried chicken on top of waffles. Drizzle on maple syrup and serve!