By this time you’ve all heard about sous vide. If you’re not sure what is, very simply, it’s the process of cooking food in a water bath at low temperatures. No, you’re not poaching the food. The food doesn’t touch the water, you either need to vacuum seal the food or put it in a zip lock bag.
There’s a local restaurant here, NoJa, and it’s been my absolute favorite restaurant for years. They sous vide the food there and the things that come out of that kitchen! Completely amazing! Fat chance, but if you’re ever in Mobile, you’ve got to go there. Well, you could be here for Mardi Gras or catch a cruise, who knows….
Anyway, the sous vide function is why I got the Instant Pot Ultra. The only thing I’ve really done in it is steaks – very delicious, by the way. But on my youtube channel, someone suggested I try sous vide fried chicken. Figgin’ brilliant idea, so here it is!
You don’t have to have the Instant Pot Ultra to get this done, but you will have to have some type of sous vide device. I have the Mixtomax stick, as in the video below, but Instant Pot also makes one to fit into their pots. Anova also is a very popular brand and I’m sure there are plenty more. The stick is perfect if you need to sous vide more than just a few things. It’s only me and wife, the Instant Pot Ultra is perfect. Two steaks, chicken, whatever, fit in there no problem. If you have to sous vide 5 steaks? The pot is too small.
You’ll also need baggies for the food. I have a cheap Food Saver and what I like to do with the steaks is before I seal them up, I stick some fresh herbs in there and a small pat of butter, a little salt and pepper. I seal that up and freeze. When I’m ready to sous vide, I defrost, and they’re already ready to go in the water bath.
You can use zip top bags, but you’ll need to try to get as much air out as you can because they tend to float while bathing. You can clip them to the sides of your vessel or they make special thingamabobs that keep them down in the water.
Now that you have some basic info, let’s get this chicken party started!
SOUS VIDE FRIED CHICKEN – CHICK-FIL-A-STYLE
8-10 ounces of pickle juice
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup milk
1/2 cup flour
1 tablespoon powdered sugar
1/2 teaspoon salt
1/2 teaspoon pepper
oil for frying
waffle fries (for authenticity)
Trim off any fat from the chicken breasts. If the chicken breasts are those massive, hormone filled ones, you may want to slice them in half horizontally or pound them down a little bit.
Place the chicken in a zip top bag or a dish and cover with pickle juice. Set in the fridge and marinate for 30 minutes to 1 hour.
About 20 minutes before your marinating time is done, set your sous vide device or Instant Pot, to 145°. It should be up to temp by the time your marinating time is done.
After an hour, place each chicken breast in their own zip top bag or vacuum sealer bag. Get the air out, as much as you can if using zip top baggies and just suck and seal if you’re using a vacuum sealer.
In the 145° water, place the chicken breasts and sous vide for 1.5 hours.
When done, mix your wet ingredients in a bowl. In another bowl get your dry ingredients. Remove your chicken breasts from their baggies. Heat oil to 375°.
This next part is just your typical batter assembly line, but we’ll be double battering. Be easy with your chicken because it’s cooked now and it could break. This is how it’s gonna go: dip chicken in wet, dry, wet, dry. Fry. Till golden brown. Toast your buttered bun on a grill. Fry up your waffle fries. Eat.
If you want to see how I did it:
For those of you who have an Ultra but do not know how to set it for sous vide, here goes: You’re gonna scroll to the Ultra function, down at the bottom on the right. On the menu choose no pressure. Then you can set your temperature and your time. When the machine is at temperature, it’ll let you know on the graph. That’s it!Sous Vide Fried Chicken Chick-Fil-A style!Click To Tweet