Best Sous Vide Fried Chicken Without Eggs

Ingredients

• 2-3 pounds chicken thighs (bone-in, skin on (about 4-6 thighs))
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 cups buttermilk
• 1 tablespoon Louisiana hot sauce
• 2 cups flour
• 1/2 cup cornstarch
• 1 tablespoon Cajun seasoning
• 1 teaspoon cayenne pepper (optional)
• Oil (canola, vegetable or peanut) (for frying)

Instructions

1. 1

   Heat a sous vide water bath to 155F degrees.

2. 2

   Season the chicken on both sides with the salt and pepper and place in a sealable bag.

3. 3

   Use a vacuum sealer to vacuum seal the bag, or use a heavy duty ziplock bag along with the water displacement method (see in post instructions above) to remove the air from the bag.

4. 4

   Cook for 90 minutes. (You can leave the chicken in the water bath for up to 3 hours before it will start to become too mushy).

5. 5

   While the chicken cooks, mix together the buttermilk and hot sauce and store in the fridge until ready to use.

6. 6

   Mix the flour, cornstarch, Cajun seasoning and cayenne (if using) in a bowl and set aside

7. 7

   Remove the chicken from the bag and pat dry.

8. 8

   Dip each piece of chicken in the flour mixture and shake off the excess.

9. 9

   Dip in the buttermilk and back in the flour mixture to create a batter.

10. 10

    Heat about 3-4 inches of oil in a Dutch oven to 350F degrees. Gently lower in 2-3 thighs and cook about 3-5 minutes, or until the crust is golden brown.

11. 11

    Remove the chicken and place on a wire rack (with a paper towel underneath) to drain. Sprinkle lightly with flaky sea salt and serve while hot.

12. 12

    Repeat for the second batch.