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Sous Vide Fried Chicken (Gluten-Free Dredge)

by Matt Kennard

Cooked at 155F in the bag, chilled, then fried only for colour. The crust is the only thing the oil is doing.

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Yield
6 servings
Prep
20 min
Cook
10 min frying
Bath time
2-3 h at 155F
Total
3 h, or 20 min if the bath was yesterday
Keeps
cooked and chilled in the bag, 2 days
Sous videFriedGluten-freePoultryDinnerWeekend projectEntertainingMake-ahead
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Adapted from ChefSteps' foolproof sous vide fried chicken, with the gluten-free dredge from the jalapeno-pickle bites. The bath does the cooking and the oil does nothing but the crust, which is why it cannot overcook while you wait for colour.

Ingredients

6 servings

Method

  1. Prep evenly salted

    Season the chicken all over with kosher salt, about 1% of its weight.

  2. Prep 2-3 h · cooked through at 155F

    Bag it and cook sous vide at 155F for at least 2 hours and up to 3.

  3. Chill cold

    Chill in an ice bath, or refrigerate in the bag.

  4. Prep very dry

    Pat it very dry. Water under a dredge is steam under a crust.

  5. Prep excess dripped off

    Dip in buttermilk and let the excess drip off.

  6. Prep every crease coated

    Press into the Crunch Dredge with 2 tbsp of the Seasoning Dust mixed in.

  7. Rest 10 min · coating looks slightly damp

    Rest on a rack until the coating looks damp rather than dusty.

  8. Fry golden brown and delicious

    Fry at 350-375F. The chicken is already cooked, so this is only about the crust.

  9. Finish dusted while hot

    Straight out of the oil, dust with the ground rub.

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