Sous Vide Chicken Legs (Tender or Fall Off the Bone)

Sous viding has become one of my favorite ways to prepare chicken legs. I love drumsticks that are just starting to pull away from the bone but still juicy. 165 degrees F for 6 hours is my favorite!


– 8 chicken legs – Seasoning of choice or salt and pepper

Preheat a water bath using an immersion circulator to your desired temperature. 150 degrees F for firm and juicy legs. 155 degrees F for juicy, mostly tender legs. 165 degrees F for juicy, completely tender legs or fall off the bone legs (time varies for each result).

Season the legs with salt and pepper or your favorite seasoning blend, or marinate for at least 3 hours prior to sous viding.

Add the drumsticks to a vacuum seal bag and remove the air, or use another air removal method.

Add the bag to the preheated water bath and keep submerged with sous vide magnets or by placing a ceramic plate over them. Cook for 2-4 hours. For fall off the bone legs, cook for 6 hours at 165 degrees F.

When done, remove the bag from the water bath. To crisp up the skin, you have a few options:

Broil. Preheat the oven to broil on high. Line a baking sheet with foil and arrange the legs on the sheet. Broil for 2-3 minutes until golden, flip, and repeat.

Grill. Preheat your grill on high. Grill the chicken legs for 3 minutes on each side, until golden brown.

Pan fry. Preheat a cast iron skillet over medium-high heat. Add enough canola oil to the skillet so there's 1/4 inch of oil. Cook on one side for 1-2 minutes and rotate until completely golden brown. Remove to a paper towel lined plate.