I wanna make Sous Vide Fried Chicken.
Does anyone have any tips or info for me?
I have a sous vide apparatus and I have used it to make Steak, Corned Beef, Duck and Chuck Roast and all of them have been very good.
But I want to make Fried Chicken because I saw a vid on chefsteps on how to make it.
I dont like making fried chicken the traditional way because when you cook it in a home fryer or on the stove in oil it takes soo damn long frying.
By the time the chicken is done in the center the outside is over fried.
So I want to try the sous vide fried chicken because I know if I cook the chicken first via the sous vide method that it will be cooked properly and all I have to do is batter and fry the chicken to make it crispy.
I make Chicken fried tenderloins alot, like chicken fingers you get at fridays.
But I want to make really good traditional fried chicken at home. Usually we buy KFC. And its fucking expensive.
If you get a whole tub of chicken for the family with potato (that sucks) and coleslaw and the biscuits, its like 30 bucks now. Wayy too much..
I wanna get some really good Fried Chicken at home.
And I have been a cook in many restaurants, but we never made our own fried chicken. We just bought in frozen fried chicken and used that at the places I worked at.
I know I need buttermilk and I plan on using the chef steps video unless you guys have any better ideas.
https://www.youtube.com/watch?v=IVR6w_RFlDs
At a place I used to work we would confit the chicken quarters (well, thirds) in reused oil with a shit ton of rosemary, garlic and seasoning until it was just about done.
We'd then move it to a tray to cool, put it into portion bags, and then when an order came you'd just dump the portioned bag into some buttermilk, dredge it in seasoned flour, and move it to the fryer. It only took 4-5 minutes and came out perfectly crispy on the outside and juicy in the middle.
If you have sous vide shit I'd probably just do what they do on chef steps, though.
>>7289999
whats Chefs Teps?
>>7290109
>whats chefs teps?
They're like steak teps, but use the lesser quality meat and get called "special".
>>7290131
not all chefs teps use lesser quality meat. some just use a different cut of meat so it's still the same grade.
>>7290165
It's more a matter of how long the meat has been sitting around than the grade.
Grades are more of a lunch thing.
>>7289999
>fried chicken
Why? Braise it or roast it. It takes much less effort and it tastes much much better. Half the taste of friend chicken is the frying grease and you don't actually taste the fat rendered from the chicken itself because it gets lost in all that other grease.
>>7290176
Where are you from? We never got graded on lunch.
>>7299999
>>7290109
https://www.youtube.com/user/chefsteps/videos
>>7289999
What do you mean Sous Vide Fried Chicken? Those are two separate methods of cooking. I suppose you could replace the water in your sous vide circulator with oil and confit the chicken, but most circulators don't get hot enough to properly fry the chicken and crisp up the breading.
Or you could sous-vide it 90% of the way, then bread them and deep fry for like a minute. Don't see why you would do that when you could just deep fry them directly.
>>7290840
>or you could sous-vide it 90% of the way, then bread them and deep fry for like a minute. Don't see why you would do that when you could just deep fry them directly.
Or you could read the thread, or watch the video which everyone on /ck/ has seen long before today.
>>7290840
Yea you sous vide the chicken in the water bath to get it cooked, and then you batter it and fry it to finish it off.
The reason why you do it this way is because its in the fryer for alot less time. When you do it the normal way the outside is over fried by the time the middle gets cooked.
This is why places like KFC use a Pressure Fryer.
I dont own a pressure fryer, but I do have a sous vide and an electric counter top fryer that I can fry the chicken in quickly.
>>7290029
I have done Confit Duck in the Sous Vide before and it turns out great.
When you put the chicken in the bags and sous vid it its very similar to making confit.
I used to make duck confit in duck fat at a french restaurant. And when I do it in the sous vide its very similar.
Sounds like this will work and I am gonna try it all out tomorrow.
>>7290916
>because its in the fryer for alot less time
Yeah, and it's in the sous vide bath for much longer. Where is the time savings?
>the outside is over fried by the time the middle gets cooked.
Of you could just turn the heat down.
Uneducated southerners have been making fried chicken with nothing more than a metal pot and some oil for hundreds of years. It's not a difficult proposition at all. It doesn't require fancy gizmos or complex steps. Just learn to control the heat in your oil.
>>7292804
No you mis understand.
Is not the time savings I am worried about. Its the end product that I am concerned with.
Because when you fry the chicken in the oil all the way the outside is over done by the contact with all the hot oil and the long time it needs in the oil to finally cook the chicken.
Yes I know that southerners have done fried chicken in a very primitive way, ive made it this way before, but its never as good a Pressure Fried Chicken.
This is why chicken places use pressure fryers to make their fried chicken and not oil in frypans.
Because the pressure allows the chicken to cook at 250 degree F not at 350 degree F
You cant just turn down the temp on southern fried chicken and get the same result, because if you change the temp low to 250 it wont fry. Because you wont have the pressure to lower the frying temp.
Sure the chicken will cook but you are not understating the science of what is happening and why its better.
You want your chicken to be juicy on the inside and not dry and overcooked on the outside, and when you do that on the stove like a caveman you dont get that result. You have to par cook the chicken or use a pressure cooker.
Some people confit, some boil and some sous vide the chicken and then they bread and fry it. This way they only fry for a few mins and they get perfectly cooked juicy chicken that is perfectly crispy on the outside.
Not OP but this thread is on topic on what I was gonna ask in a new thread.
I sous vide these breasts from frozen to, well.. done. I'd say it's around an hour in 70c.
They come out like this and I'm just wondering about the very pink/red juices.
I fry these very hard afterwards for like 5min total.
I'm in the clear, r-right..?
>>7292817
>northerners trying to cook fried chicken
why are you jackasses constantly pretending the south 'is dumb' when you fucking idiots can't even cook our food properly. let me fucking clue your stupid ass in on something:
USE A THICKER BATTER AND MORE BREADING IF YOU WANT TO COOK IT LONGER, DUMBASS.
>>7293136
had you used a thermometer you wouldn't have to ask people without a thermometer about the core temperature of your chicken
>>7292804
>>7290840
as usual, sous vide helps cook more evenly, spend less time and make less mess doing stuff like frying, and prep stuff in advance so it's less stressful if you're doing large quantities.
>>7293182
>USE A THICKER BATTER AND MORE BREADING IF YOU WANT TO COOK IT LONGER, DUMBASS.
that's retarded.
>>7293136
>I sous vide these breasts from frozen
>from frozen
not particularly advisable dude, but yeah you should've cooked it longer.
>>7293194
Yeah well listening to some hipster faggot to learn how to cook chicken is 1000% more retarded, but hey buddy, same as you fuckers always do, just assume the people who actually know how to cook THEIR recipes don't know what they're talking about.
Jackass.
>>7289999
Checked. If you want to be super autistic about it, then use the Modernist Cuisine method where you fry the skin and glue it back on using xanthan gum or some shit.
Ya a thicker batter will not stop the outside from being overcooked.
You are trying to compensate for the problem, and you cant fix it that way.
Its not effective.
>>7293136
I think you would be safe, but its not a good idea to sous vide stuff from frozen state.
If you fry them after its pretty safe bet its totally cooked.
The reason why you dont sous vide stuff from frozen tho is because it takes longer for the inside to come up to temp.
I have lots of thermometers to check stuff.
If you got it up to temp in the middle its all good.
>>7293210
Ohh geez, I think that it taking almost too far into the Molecular Gastronomy realm.
I just wanna get good fried chicken for the family.
I think Sous Vide can improve upon the traditional pan frying method.
>>7293212
Wait so let's get this shit straight, because you truly are a fucking retarded asshole jackass northern fuckwad.
>CHICKEN IS TOO DRY FROM THE FRY
>PUTTING A LARGER BARRIER BETWEEN THE CHICKEN AND THE OIL, I.E. MORE BATTER WON'T WORK
>IT WILL BE OVERCOOKED
WHICH IS IT YOU LITTLE FUCKER
BECAUSE EITHER THE OUTSIDE IS COOKING PROPERLY AND COMING OUT WELL AND THE CHICKEN IS DRY BECAUSE IT'S GETTING TOO HOT
OR, SOMEHOW, COOKING THE OUTSIDE PROPERLY WITH MORE ROOM BETWEEN IT AND THE CHICKEN WON'T WORK
WHICH IS IT
YOU FUCKING PIECE OF SHIT
FUCKING HIPSTER FUCKS
>>7293257
No, its not the chicken that gets too dry.
Its the Coating on the Chicken itself. The crispy batter of the chicken is ruined by keeping it in the oil too long.
You have to have it in the oil for too long because the chicken on the inside is still raw.
So you have to keep frying it past the time when the batter is at its peak.
>>7293136
Jack?
>>7293257
This guy got his Jimmies rustled because he isnt smart enough to understand the nuisances of Fried Chicken.
>>7293506
Per chance did you mean nuances?
>>7293488
then your batter is shit and cooking the chicken "sous vide" won't fix that, asshole
>>7293511
I did. Sorry but I failed and dropped out of school.
I work as a fluffer on gay porn films now, it pays.
When fried sous vide thighs I just used flour/pepper mix after patting them down a bit. No batter at all, the flour stuck fine and the skin was still satisfyingly crispy after frying at 375f. You want to go with a higher temperature with sous vide with shorter fry time to keep the inside juicy
>>7290029
>confit the chicken
with that much oil wouldnt it interfere with dredging or storing it? wouldnt you have to wash it all off?
>>7294919
You take the chicken out of the fat while its still hot and hasn't solidified.
It shouldn't be a problem.
