Super Juicy SousVide Fried Chicken

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Serves 4


  • 2 boneless chicken breasts, skin on
  • 2 chicken thighs, skin on
  • 2 chicken legs, skin on
  • 6 tablespoons kosher salt
  • 1 quart water

For the coating

  • 2 eggs, well beaten
  • 1 ounce heavy cream
  • 1-1/2 cups flour (all-purpose or gluten-free) or a little more if needed
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion salt
  • ¼ teaspoon paprika

For frying

  • 5 cups* lard (melted) or other high-smoke-point frying oil
    (*Note: You’ll need sufficient oil to be deep enough to completely submerge the chicken pieces in whatever cooking vessel you use.)


  1. Divide the breasts in half to make 4 pieces of breast meat, each with skin.
  2. In a gallon zip-closure bag set into a large mixing bowl, mix the water and kosher salt until fully dissolved. Add the chicken pieces, zip the seal, and refrigerate several hours up to over night to brine the chicken.
  3. Fill and preheat the SousVide Supreme water oven to 155F/68.5C.
  4. Remove the chicken from the brine, rinse, pat dry and vacuum seal in a single layer, using as many pouches as is needed.
  5. Submerge the pouches in the water oven to cook for at least 2 hours but up to 4 is fine. If you are not finishing the chicken right away, quick chill in the pouch(es) in an ice bath (half ice/half water) and refrigerate for up to 48 hours.
  6. When you are ready to proceed, remove the chicken from the refrigerator if needed to let it warm a little prior to frying.
  7. Heat the oil in the heavy skillet or Dutch oven to 350F/175F then coat the chicken and fry as follows:
    1. In a wide shallow bowl or pie tin, beat the eggs well; add the cream and beat until well blended.
    2. In a second bowl or tin, add the flour and all the seasonings, stirring to combine well.
    3. Remove the chicken from the pouch(es) and pat each piece dry with paper towels.
    4. Dip each piece into the egg mixture, then dredge in the seasoned flour to coat on all sides.
    5. Gently, using tongs, slip each piece of chicken into the hot oil. Work in batches to prevent overcrowding the pan and cooling the oil too much. Fry a few minutes, turning midway to ensure the coating is cooked and golden brown.
    6. Remove each piece as finished and drain on paper towels.

Serve piping hot with your favorite side dishes.

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This recipe is perfect for the SousVide Supreme!

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