Sous vide southern fried chicken

Sous vide Southern fried chicken

Serves 4

Ingredients

4 chicken legs with thighs

Brine

2 tbsp ginger powder

1 tsp. Salt

1 tbsp Montreal steak spice

1 tbsp. oregano

1 tbsp. basil

½ tsp. Fresh cracked black pepper

Water enough to cover chicken

Mix above ingredients in large enough container that you can add chicken and cover with water

Let soak overnight in fridge ( at least 8 hours)

Sous vide process

Remove chicken from water and place on kitchen towel, cover with another kitchen towel and let dry for 1 hour

Place 2 legs in each vacuum bag and seal ( repeat until all chicken is vacuum sealed

Place in sous machine  or immersion circulator 

Cook for 2 hours at 145 degrees Fahrenheit 

Remove and chill in cold water bath for ½ hour

Let chill in fridge overnight

Breading

2 cups flour( add 1 tsp salt, 1 tsp ginger, ½ tsp fresh cracked pepper)

2 eggs and 2 cups milk

2 cup corn flake crumbs, 1 cup corn meal ( add ½ tsp. Salt, ¼ tsp fresh cracked pepper)

Breading the  chicken

Cut chicken leg into pieces separating leg from thigh

Dredge chicken in flour, then cost with egg mixture then cost with bread crumbs

Repeat process until all chicken is breaded

Dip breaded chicken in egg mixture and cost with bread crumbs ( double breaking)

Double breaking makes for a better crust

Cooking chicken

Fry in deep frying pan with oil heated to 325 Fahrenheit 

Fry for 2 minutes on each side or until chicken is light golden

Place fried chicken on baking tray

Cook in 350 pre-heated oven for 30 minutes or until chicken has internal temperature of 175 Fahrenheit