Sous Vide Fried Chicken Baker Becky Style
Perfectly Cooked, Great Tasting Fried Chicken

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Sous Vide Fried Chicken Baker Becky Style

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Adjust Servings:
3 of each piece Chicken Thighs & Legs You 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

    The chicken is cooked perfectly through water immersion (sous vide) and then battered and dipped in hot oil until golden brown. It's juicy, hot and very tasty!

    • 2.5 hrs
    • Serves 3
    • Medium




    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.

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    2 hrs

    Sous Vide

    Bring the water in your SV pan/container up to 155F degrees.


    Chicken Prep

    Place your chicken legs and thighs into a plastic ziplock dipping it in water to get all the air out, or if you have a vacuum sealer put your 'naked' chicken in the bag and seal it up tight.

    Drop the bag of chicken into the water for a minimum of 2 hrs.


    When the cook time for the chicken is coming to an end, pour the vegetable oil into a heavy bottomed pan. Bring the heat up to 350F


    Get two dishes out that are large and flat enough to dredge the chicken pieces in.

    In one of the dishes add the eggs then beat slightly.

    In the other dish add, then mix up all the dry ingredients.


    Remove the chicken from the bags then pat it dry with a paper towel.

    Dredge the chicken pieces (one at a time) through the egg mixture, then the flour mixture. You only need to do this step once unless you like a heavier batter on your fried chicken. If that's the case, repeat the dredging x1.

    5 minutes

    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........

    If you like buffalo wings - after the chicken is out of the oil, but before you serve it - try pouring about 2/3 of a cup of buffalo wing sauce into a bowl. Add a few tablespoons of melted butter and mix it up well. Dip the fried chicken into the sauce, then serve. It is AWESOME!


    Fire Roasted Restaurant Quality Salsa
    Fantastic Spicy Hummus with Zest
    Fire Roasted Restaurant Quality Salsa
    Fantastic Spicy Hummus with Zest

    2 Comments Hide Comments

    It was about 5 minutes per side, but it really is up to you and your preferences for color and crispness. If you double dredge it’ll take longer because the batter is thick. You don’t want it to be doughy (if that makes sense) ?

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