- 3 of each piece Chicken Thighs & LegsYou can use white meat as well
- 5 cups Vegetable Oil
- 2 slightly beaten Large eggs
- 2 cups Flour
- 2 teaspoons Kosher Salt
- 1 teaspoon Pepper
- 1 teaspoon Dry Mustard
- 1 teaspoon Paprika
- 1 teaspoon Onion Salt
- 1 teaspoon Garlic Powder
Before 2017 I had probably only made fried chicken three times in my life. That’s because I would burn the crust before the meat was cooked through and it’s messy. Since I’ve had the sous vide I’ve made fried chicken 4 times and each time it’s come out cooked perfectly. The chicken is cooked through and the crust is crispy and golden brown. Thank You Anova!
You can use whatever spices you prefer to us in the flour batter and you can’t overcook the chicken. The sky is the limit when you learn how to use the sous vide method.
I am a convert! I love my Anova, sous vide cooking and all things sous vide.
Hot Oil! Be Careful!
After the oil has reached the desired temp of 350, carefully lower each piece of chicken into hot oil. Using tongs turn the pieces after a few minutes (when the flour is a nice, golden brown) so that all sides of the chicken have been cooked. Remove from the oil, set on paper towel. Pat off all the oil.
Sprinkle with kosher salt prior to serving.
To switch it up a bit........