Sous Vide Fried Chicken Recipe

For the Chicken and Marinade

Add all marinade ingredients including chicken to a chamber vacuum seal bag or a zipper top bag. Use a chamber vacuum sealer to seal closed if possible, or remove as much air as you can from a zipper top bag. Let sit in the fridge for at least 2 hours, up to overnight. 

Preheat water bath using immersion circulator to 150°F (65.6°C). 

Add the bag of chicken to the water bath and cook for at least 2 hours, up to 4 hours. 

Remove from water bath. Remove the chicken from the bag and pat dry with paper towels. Set aside. 

For the Seasoned Flour Dredging

In a large Dutch oven or heavy bottomed pot, add enough oil to allow the chicken to be completely submerged. Bring to 375°F (190°C) degrees over medium high heat. 

In a shallow bowl, mix together all ingredients for seasoned flour. Dredge the chicken thighs in the seasoned flour until thoroughly covered. 

Fry each chicken thigh until deep golden brown on each side. Remove to a paper towel lined plate.