Sous Vide BLiS Fried Chicken by Claudette Wilkins
4 ea. Chicken, skin-on breasts
1 lb, 2 oz Water
1 1/2 Tbsp Kosher salt,
1.5% salt solution
1 Tbsp Cayenne pepper
1 Tbsp Black peppercorns, whole
1 ea Bay leaf
1 Tbsp Garlic, minced
4 ea Thyme,
12 oz Buttermilk
1/4 cup BLiS Blast Hot Pepper Sauce
1lb All-‐purpose flour, divided into two equal portions
2 Tbsp Kosher salt, for breading
1/2 Tbsp Black pepper, ground, for breading
1 Tbsp Cayenne pepper, for breading
1 Tbsp Garlic powder, for breading
1 Tbsp Onion powder, for breading
3/4 skillet Vegetable Shortening Finishing Salt (maldon) after chicken comes out, and BLiS Blast Hot Pepper Sauce for enjoying with chicken
Bring half of the water and remaining ingredients to a brief simmer in a pot to dissolve the salt and infuse the remaining flavors. Bring to a simmer then set aside for 5 minutes. Next, stir in the remaining water to cool the mix rapidly. Brine should be below 40f before adding chicken, refrigerate if necessary.
Package the chicken in cryovac bags with the chilled brine and vacuum seal. Refrigerate the chicken for 24 hours.
Remove the chicken from the brine and rinse off any remaining brine. Vacuum seal the chicken and cook in a water bath set to 65C for 4 hours.
Pour the buttermilk in a shallow bowl and stir in the Blis sauce. In a bowl combine of flour with the salt, pepper, cayenne, and onion powder and shake to disperse seasonings evenly. Split to 2 bowls.
Remove the cooked chicken from the water bath and pat dry with paper towels. Arrange the cooked chicken, seasoned flour, buttermilk. Starting with the seasoned flour, drop the chicken in the bowl and toss to coat in a light layer of seasoned flour. Brush off excess flour and dip the chicken piece into the buttermilk for a light even coating and drop the chicken back into 2nd bowl of flour and toss to coat. Dust excess flower off and set breaded chicken on a draining rack over a sheet pan.
Preheat the frying oil to 380F. Fry 2 pieces at a time. Fry until the exterior is crispy and browned evenly. Remove from hot oil with spider strainer and drain excess oil with paper towel. Reserve the chicken on a wire rack in an oven set to it's lowest setting.
Sun dried tomatoes pulsed in processor with blue cheese, butterfly breast and stuff with mix and seal closed with toothpicks.
Recipe and Photo Credit: