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unit · 12-05-2011, 01:29 PM

^could just be the camera/lighting. most of us just take pics with our camera phones.

this weekend i made something i've had my mind on for a long time..

sous vide sriracha buttermilk fried chicken!

2 cups buttermilk, a good squirt of sriracha, a few good pinches of salt into a bag with two 3lb cut up chickens... let marinade for at least 2-3 hours.

drain well and warm up a 160 degree water bath

cook for at least 90m, i was busy and went out so mine cooked for 3h which was a little long. 2h would be perfect for this amount of chicken.

1.5 cups AP flour, 1T garlic powder, 1T onion powder, 2t salt, 2t cayenne, 1t smoked paprika. mix well

dredging station set up. buttermilk and flour mixture. first drain the chicken from out of the bag, then into the flour, buttermilk, then back into the flour.

fry at 375 for about 2 minutes per piece or until the batter browns. dont overcrowd. i usually put about 3 pieces at a time. the beauty of SV chicken is that its already cooked and warmed so it doesnt drop the oil temp as fast as raw.

sprinkle with a little sea salt or fleur de sel

i was eating alone tonight (no i didnt eat it all). i like my fried chicken with a beer and some kewpie mayo. i broiled the leftovers the next day and ate it for lunch and dinner. overall it was a little more work than regular fried chicken but it was just really easy to do because you didnt have to worry about oil temperature too much and whether or not the chicken was cooked when the skin browned. foolproof.

12-05-2011, 01:29 PM	#147
unit SFICC-03* Join Date: Mar 2002 Location: richmond Posts: 9,469 Thanked 4,277 Times in 1,681 Posts Failed 167 Times in 88 Posts	^could just be the camera/lighting. most of us just take pics with our camera phones. this weekend i made something i've had my mind on for a long time.. sous vide sriracha buttermilk fried chicken! 2 cups buttermilk, a good squirt of sriracha, a few good pinches of salt into a bag with two 3lb cut up chickens... let marinade for at least 2-3 hours. drain well and warm up a 160 degree water bath cook for at least 90m, i was busy and went out so mine cooked for 3h which was a little long. 2h would be perfect for this amount of chicken. 1.5 cups AP flour, 1T garlic powder, 1T onion powder, 2t salt, 2t cayenne, 1t smoked paprika. mix well dredging station set up. buttermilk and flour mixture. first drain the chicken from out of the bag, then into the flour, buttermilk, then back into the flour. fry at 375 for about 2 minutes per piece or until the batter browns. dont overcrowd. i usually put about 3 pieces at a time. the beauty of SV chicken is that its already cooked and warmed so it doesnt drop the oil temp as fast as raw. sprinkle with a little sea salt or fleur de sel i was eating alone tonight (no i didnt eat it all). i like my fried chicken with a beer and some kewpie mayo. i broiled the leftovers the next day and ate it for lunch and dinner. overall it was a little more work than regular fried chicken but it was just really easy to do because you didnt have to worry about oil temperature too much and whether or not the chicken was cooked when the skin browned. foolproof.