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Sous Vide Fried Chicken

Golden crispy fried chicken on the outside that is juicy, tender and thoroughly cooked on the inside.
Cook Time 30 mins
Sous Vide Time 2 hrs
Course Main Course, meat
Cuisine American


  • Small cooler – the small one – the one that is too small to hold beer – “THAT” cooler (preferably one that has spout on the bottom)
  • Instant read thermometer
  • Electric water kettle or large pot to boil water
  • Large freezer bag(s)
  • Deep frying pan


Sous Vide

  • 1 chicken cut into 8 pieces or chicken pieces
  • 2 cloves of garlic finely minced and carmelized
  • 4 sprigs thyme
  • Kosher Salt
  • Pepper
  • Vegetable oil for frying

Chicken batter

  • 1 ½ cups pastry or cake flour can be self-raising flour
  • 3 tsp salt or 2 tsp salt if using self-raising pastry flour
  • ½ tsp pepper
  • 3 tsp paprika
  • 4 tsp onion powder
  • 1 tsp garlic powder
  • 2 cups milk or buttermilk
  • ½ tsp cayenne pepper to taste


Sous Vide - gentle low temperature cooking

  • Fill cooler about half full (smaller coolers are best) to 145-150F warm water
  • Cut chicken up into pieces – drumsticks, thighs, breasts into two pieces, wings.
  • Season chicken with 4 springs of thyme, garlic, and generous kosher salt and pepper.
  • Place chicken into large freezer bag and partially close the zipper and press air out.
  • Place the bag in the water with the opening on top to finish pressing the air out of the bag and seal.
  • Place sealed freezer bag opening over the edge of the cooler ensuring the chicken is essentially submerged into the water.
  • Allow chicken to “cook” for 1.5 to 3 hours in the cooler. With the cooler essentially closed, you will need to increase the heat of the water to ~145F once or twice. For this, I’ll boil water, drain off some of the water in the cooler and top off with some piping hot water.
  • Once the chicken reaches 145F for 20 minutes, the chicken is cooked. For more information on chicken food safety https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html#safe

Chicken Fry Time

  • In a shallow pan, heat oil for frying to 400F
  • Place dry ingredients into a deep rimmed bowl
  • Place milk into another deep rimmed bowl
  • Remove chicken from the freezer bag, dredge in flour and allow floured chicken to sit in milk for one minute. Then dredge back into flour.
  • Place dredged chicken into hot oil and keep oil temperature at 375F. Cook 2-3 pieces of chicken at a time.
  • Since the chicken is cooked (winner winner, chicken dinner!), flip chicken in the hot oil when the batter is lightly brown and to colour.
  • Once chicken is fully brown, move onto wire rack.


SmellaQue Tip: Two sets of tongs are great to keep your hands clean during the dredging and frying process – one set for dredging, the other set to pull the chicken out of the hot oil.  Goodbye goopy batter hands!
Keyword Chicken Wings, Fried, Fried chicken, Fry, Sous Vide