Sous Vide Fried Chicken

This isn't just fried chicken - it's what happens when precision cooking meets BLiS Blast Hot Pepper Sauce. Chef Claudette's recipe solves the age-old fried chicken dilemma: how to get perfectly cooked meat and crispy skin without one compromising the other.

The magic is in the method. Chicken breasts brine for 24 hours in aromatics before being cooked sous vide to the exact temperature for ultimate juiciness. Then comes the game-changer - a buttermilk bath enhanced with our BLiS Blast Hot Pepper Sauce before the double-dredge in seasoned flour. The final fry is quick and hot, creating that perfect golden crust without drying out the meat.

Our hot sauce works its way through every layer of flavor in this dish. It adds complexity to the breading while letting the chicken's natural flavors shine. Finish with a sprinkle of Maldon salt and serve with extra BLiS Blast on the side for those who like to customize their heat level.

It's a testament to how the right ingredients and techniques can elevate a classic dish into something truly memorable.

Method

Prepare the Brine

1. In a pot, combine half the water with all brine ingredients.
2. Bring to a brief simmer to dissolve salt and infuse flavors.
3. Remove from heat and let sit for 5 minutes.
4. Stir in the remaining cold water to rapidly cool the mixture.
5. Refrigerate brine until below 40°F before using.

Brine the Chicken

1. Place chicken in cryovac bags with the chilled brine.
2. Vacuum seal the bags.
3. Refrigerate for 24 hours.

Sous Vide Cooking

1. Remove chicken from brine and rinse thoroughly.
2. Pat chicken dry.
3. Vacuum seal the chicken in fresh bags (without brine).
4. Cook in a water bath at 65°C (149°F) for 4 hours.

Prepare Breading Station

1. Pour buttermilk in a shallow bowl and stir in the BLiS sauce.
2. In a large bowl, combine flour with salt, pepper, cayenne, and onion powder.
3. Mix thoroughly to distribute seasonings evenly.
4. Divide the seasoned flour into two separate bowls.

Bread the Chicken

1. Remove chicken from water bath and pat dry thoroughly with paper towels.
2. Set up your breading station in this order: first flour bowl, buttermilk mixture, second flour bowl.
3. Dredge chicken in the first bowl of flour, coating lightly.
4. Shake off excess flour.
5. Dip into buttermilk mixture, ensuring even coating.
6. Dredge in the second bowl of flour for final coating.
7. Shake off excess flour.
8. Place breaded chicken on a wire rack over a sheet pan.

Fry the Chicken

1. Preheat oil to 380°F.
2. Fry chicken in batches of 2 pieces at a time.
3. Cook until exterior is crispy and evenly browned.
4. Remove with a spider strainer and briefly drain on paper towels.
5. Transfer to a wire rack in an oven set to its lowest setting to keep warm while frying remaining pieces.

Variation

For stuffed chicken breast: Pulse sun-dried tomatoes and blue cheese in a food processor. Butterfly chicken breasts, stuff with the mixture, and secure with toothpicks before proceeding with the normal recipe.

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