Sous Vide Fried Chicken

I'm calling it: sous vide fried chicken is the best fried chicken. You'll never have to worry about a raw center in your fried chicken again when you combine two of my favorite cooking methods: sous vide and deep frying!  

Ingredients

Ingredients

Buttermilk Marinade – 1 cup buttermilk – 1 tsp kosher salt – 1 tsp garlic powder – 1 tsp onion powder – 1/2 tsp freshly cracked black pepper – 1/2 tsp paprika – 1/4 tsp cayenne pepper, optional – 1 1/2 lbs chicken pieces, bone-in or boneless; thighs, breasts, or wings Dredge – 2 large eggs – 1 cup all-purpose flour – 1/2 tsp kosher salt – 1/2 tsp paprika – 1/4 tsp freshly cracked black pepper – 1/4 tsp cayenne pepper, optional For Frying – canola oil or other high-heat oil for frying – kosher salt

In a small bowl, whisk together all the marinade ingredients.

Add the chicken to your bag of choice and pour the marinade over top.

Seal the bag using your air removal method of choice. 

Freeze the chicken or let it marinate in the fridge for between 2 and 24 hours. 

Preheat a water bath using an immersion circulator to 150 degrees F.

Add the bag of marinated chicken to the water bath and cook for 2-4 hours.

If sous viding in advance, refrigerate until ready to deep fry.

In a shallow bowl, whisk together the eggs.

In another shallow bowl, combine flour, salt, paprika, pepper, and cayenne pepper.

Line a baking sheet with paper towels or have ready a wire rack. Set aside.

When ready to fry, remove the chicken from bag and shake off excess marinade.

Transfer the chicken to the shallow dish with the eggs.

Turn the chicken so that it is completely coated with egg.

Let excess drip off and coat each chicken thigh thoroughly in seasoned flour mixture.

Gently shake to remove excess flour.

Place the chicken in the oil, frying in batches if necessary so as to not crowd the pan.

Turn the chicken as needed, until the skin is golden brown on all sides, about 7 minutes.

Transfer the chicken to the wire rack or paper-towel-lined baking sheet. 

While hot from frying, sprinkle with a little kosher salt. Serve immediately.

Find more recipes at

Find more recipes at