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SV Fried Chicken




Source of Recipe


Internet and friends at Egullet.org


Recipe Introduction


I’ve been wanting to try this method for ages and finally was able to do it. It’s really a great way to make fried chicken – the flavor is indistinguishable from the “regular” way of cooking it and you know it is going to be done all the way through. I love cooking fried chicken in an iron skillet but was always getting scorched marks on the bottom of the pieces as they would rest on the bottom of the pan. That doesn’t happen with this method since the chicken is already cooked before it is fried. You can also SV it early in the day, chill and fry it just before serving. I haven’t actually tried this yet because I have an aversion to cooked and reheated poultry – to me it has a distinct and unpleasant flavor. I’ll have to experiment sometime, though because it would be a great thing to have all of the SV done really early.

I have only done this once and just did legs that time. I’m doing this again soon and will add thighs and breasts (cut in half) and make any changes/additions to this recipe, if necessary. This time, I will also brine the chicken according to the recipe and directions in the “Brine for Chicken” recipe in the Seasonings section. When vacuum packing the chicken pieces, I usually only pack 4 pieces in each bag.



List of Ingredients




Chicken pieces, seasoned and vacuum packed (I use the seasoning described in my recipe for “Shelly’s Fried Chicken” in the Poultry section)
1 1/2 c. AP Flour
3/4 c. Semolina or Rice Flour
Buttermilk
Oil for frying


Recipe



Set the SV to 155F and when the temperature is reached, put the packets of chicken in. Leave in for 3 hours. Remove from the water bath and either refrigerate (if you will not be frying for a few hours) or set aside (if you will be frying within a couple of hours) unopened.

Mix the flours with the other half of the seasoning mixture. Prepare two baking sheets with foil and a cooling rack – one is for the chicken that hasn’t been fried and the other is for the fried chicken. About a half hour before you want to fry the chicken, coat the chicken by dipping the pieces in the buttermilk and then in the flour mixture. REALLY pack it on. You can double dip, if you like, but you will need more of the flour mixture. Put the coated chicken on one of the pans and let sit for a half hour. Set the oven to 250F.

Heat about 1-inch of oil to 350F in a heavy-bottomed skillet (I like cast iron) and turn when browned and crispy on one side. The chicken is done when each piece is browned and crispy. As each piece is done, place in the oven on the clean baking sheet.