Sous Vide Fried Chicken

SV chicken breast (2h30 @ 61C with salt in the bag) + battered with AP flour and buttermilk substitute [thick greek yoghurt reduced a bit with water] deep fried 3min @200C (ish) following chefsteps’ guide. Served with chipotle sauce and feta&purge_dip (not depicted) It was very good !

The batter didn’t stick very well, though. It seems like it’s important to coat the chicken in just plain flour and shake off ALL excess flour, then dip in the  batter.

Categories: Busy Gourmet, Uncategorized