Not a turkey fan? Whether you are or not – this recipe will work for both fried chicken or turkey. I’m not gonna lie – the method for making this juicy, moist, flavorful fried chicken is by using the Sous Vide cooking method, which can take 2-3 days to prepare. But the end result is so worth it!
We are big fans of ChefSteps, which is full of high quality, super precise recipes and cooking techniques. And this is also where we found their Fool-proof Fried Chicken recipe using their sous vide machine – Joule. Unfortunately, this recipe requires a premium upgrade, so I can’t technically share the recipe with you, but you can view the video and the cooking technique/demo here.
So of course, I put together a gluten-free version of this recipe, and hope that you have a sous vide machine so you can try it! If you don’t have one, Black Friday is coming up, and it’s the perfect time to purchase one. You can make all sorts of things with the sous vide machine, like sous vide eggs, the perfect steak, risotto, salmon, and the list goes on… Check out all the possibilities with sous vide here.
And without further ado, check out the recipe below. Be sure to tag me on your creations on Instagram or Pinterest via @fullasamother!
XO,
Jasmine
Sous Vide Fried Chicken (GF)
Equipment
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Sous vide
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Large ziplock style bags
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Digital thermometer
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Frying spider (or slotted spoon)
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Baking sheet
Ingredients
- 4 lbs chicken cut and separated into white and dark meat
- Sea salt
- ½ tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 ¼ cup buttermilk or 2 ¼ cup coconut milk + 2 tablespoons apple cider vinegar
- 3 ¼ cup Bob’s Redmill Gluten-free 1-to-1 Baking Flour
- 2 quarts Avocado Oil for frying
- Fresh lemon wedges for garnish
- Fresh thyme sprigs for garnish
Instructions
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Lightly salt the chicken pieces, then bag white and dark meat separately into the ziplock bags, arranging in a single layer to ensure even cooking.
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Using your sous vide manufacturer’s instructions, fill a large pot halfway with water, and heat set the sous vide machine to 154F degrees.
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Once the ideal temp is reached, add the dark meat into the pot and submerge the meat in the water, and allow to cook for about 3 hours.
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1 hour before the dark meat is done, add the white meat and cook in the sous vide bath for 1 hour. Remove both the dark and white meat and remove from the ziplock bags onto a baking sheet.
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In a large bowl, add GF flour and all spices, and whisk to combine. In separate large bowl, add the buttermilk.
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Slice the chicken breasts in half or into smaller chicken strips sizes if you want more crisp factor.
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Set up your frying station (chicken, buttermilk, flour) near the stove, and using a heavy cast iron pot (like a dutch oven) add 3 inches of avocado oil and heat the oil to 400F degrees.
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Bread the chicken, then dip into buttermilk, then back into the flour and carefully place the chicken into the hot oil. Use heavy duty tongs to avoid burning yourself.
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DO NOT overcrowd the pot, working in batches of 5-6 pieces at a time.
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Fry each side until golden brown, then use a slotted spoon to remove and place on a baking sheet lined with a cooking rack. Once all chicken is fried, place the baking sheet with the chicken into an oven at 200F degrees to keep warm until ready to serve.
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Garnish with lemon wedges and fresh thyme sprigs and serve it up with some ranch or gravy!