UPDATE 2/25/08: This recipe is now just a proof of concept. It works, but I think the original recipe, which I’ve modified to include sous vide steps and other tweaks, is a lot better, and taking the time to make the brine makes a huge difference. I’ll leave this recipe up for archival purposes, but for best results, see the original post.
Last week, we made Ad Hoc’s Fried Chicken by following the recipe to the letter, and it was beautiful, juicy and crispy. However, the entire process was a bit complicated because the brine has to cook and then cool completely before using it. A friend suggested cooking the chicken sous vide to ensure its juiciness and allow the flavor of lemon and herbs to be infused into the meat as it’s cooking in the bag. After removing from the water bath, simply dry off the meat, then dredge and fry it to finish it off.
1 gallon cold water
3/4 cup kosher salt
1/3 cup sugar
SOUS VIDE INGREDIENTS
1 lemon, thinly sliced
ground black pepper
3 large rosemary sprigs
1 small bunch of thyme
1-3 pounds of chicken thighs
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons kosher salt
2 teaspoons cayenne pepper
2 cups buttermilk
Vegetable oil, for frying
Rosemary and thyme sprigs, for garnish
- Simply mix 1 gallon of cold water with 1/3 cup of sugar and 3/4 cup of Kosher salt. Add chicken to the brine making sure chicken is completely submerged and store in refrigerator for at least 4 hours.
- Remove chicken from the brine, rinse the chicken and pat dry. Lightly pepper both sides of the chicken.
- Add two pieces of chicken to each vacuum bag. Place a slice of lemon on the skin side of each thigh.
- Place a sprig of rosemary and thyme on the bone side of the each thigh. Vacuum seal the bag.
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