Sous Vide Buttermilk Fried Chicken Recipe

Entrees

1. 1

   Sous Vide Chicken Preparation

   Prepare the chicken for sous vide cooking.

2. 2

   In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken thighs, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.

3. 3

   Sous Vide Cooking

   Cook the marinated chicken using the sous vide method.

4. 4

   Preheat your sous vide water bath to 165°F (74°C). Remove the chicken from the buttermilk, allowing excess to drip off. Seal the chicken in a vacuum bag and place it in the water bath. Cook for 1.5 to 2 hours.

5. 5

   Frying the Chicken

   Finish the chicken with a crispy coating.

6. 6

   In a large bowl, mix the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder. Remove the chicken from the sous vide bag and dredge each piece in the flour mixture, shaking off excess.

7. 7

   In a large skillet, heat the canola oil over medium-high heat. Once hot, carefully add the coated chicken pieces and fry until golden brown and crispy, about 4-5 minutes per side. Drain on paper towels.

8. 8

   Maple-Bacon Brussels Sprouts

   Prepare the Brussels sprouts as a side dish.

9. 9

   In a separate pan, cook the halved Brussels sprouts over medium heat until they are tender and caramelized, about 8-10 minutes. Stir in the crumbled bacon and maple syrup, cooking for an additional 2 minutes.

10. 10

    Sweet Potato Puree

    Make a smooth sweet potato puree.

11. 11

    Boil the cubed sweet potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to the pot. Add butter and mash until smooth. Season with salt to taste.

12. 12

    Plating

    Assemble the dish for serving.

13. 13

    On a plate, serve a piece of fried chicken alongside a generous scoop of sweet potato puree. Top with the maple-bacon Brussels sprouts and garnish with pickled onions.