Sous Vide Nashville Hot Chicken

Sous Vide Nashville Hot Chicken

SERVES: 4

PREP TIME: 15 minutes

COOK TIME: 2 hours 15 minutes

INGREDIENTS:

  • 4 chicken thighs
  • 4 chicken drumsticks
  • 1 ½ cups buttermilk
  • 2 tsp kosher salt
  • ½ tsp black pepper
  • 3 eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp kosher salt
  • Canola oil (for frying; about 10 cups)
  • 2 tablespoons vinegar-based hot sauce (such as Tabasco or Texas Pete)
  • 6 tablespoons cayenne pepper
  • 2 tablespoons dark brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • White bread and sliced pickles (for serving)

PREPARATION:

  1. Add chicken thighs, drumsticks, buttermilk, ½ tsp salt, and pepper to a chamber vacuum seal bag. Place in the Vertical Vac and vacuum seal the bag closed. Squish the contents of the bag around to make sure the chicken is evenly coated.
  2. Preheat water bath to 155 degree F using immersion circulator. Place vacuum sealed chicken in water bath and cook for at least 2 hours, up to 4 hours.
  3. Remove chicken from bag and pat dry with paper towels. Discard bags and cooking liquid.
  4. Add the canola oil to a large heavy bottomed pot, such as a Dutch oven, and bring to 350 degrees F.
  5. In a shallow bowl, whisk together the eggs. Add flour and 1 tsp salt to another shallow bowl and mix together.
  6. Dip the chicken pieces into the flour mixture, the eggs, then the flour mixture again.
  7. Working in 4 batches and returning oil to 350° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
  8. Whisk hot sauce, cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil.
  9. Serve with bread and pickles.