Sous Vide Nashville Hot Chicken

🥘 Ingredients

• skin on boneless chicken thighs 4
• salt
• msg 2 tbsp
• peanut oil
• flour 450 g
• salt 10 g
• buttermilk 475 ml
• hot sauce 2 tbsp
• eggs 2
• cayenne 25 g
• garlic powder 11 g
• smoked paprika 8 g
• salt 6 g
• dark brown sugar 25 g
• white bread
• pickle slices

1. 1

   Prepare a sous vide bag
2. 2

   Cover skin on boneless chicken thighs with salt and msg and seal in sous vide bag
3. 3

   Cook in sous vide for 2 ½ hours at 167° F (75° C)
4. 4

   30 minutes before sous vide finishes, start preparing mixes listed below in 3 separate bowls.
5. 5

   Heat a deep pot or pan with peanut oil to 400°F / 204°C.
6. 6

   For dry mix, whisk together flour (3 cups) and salt in large bowl
7. 7

   For wet mix, combine buttermilk (2 cups), hot sauce , and eggs in large bowl
8. 8

   For spice topping, mix cayenne (2.5 tbsp) garlic powder (1 tbsp) smoked paprika (1 tbsp), salt (2 tsp), and dark brown sugar (2 tablespoons) in small bowl
9. 9

   Remove chicken from bag, save juices in container, for use in other recipes, if desired. Place chicken on cooling rack and pat dry.
10. 10

    Coat chicken in flour, shaking off excess, then coat in buttermilk, then back into the flour until evenly coated. Rest chicken on cooling rack for 15 minutes
11. 11

    Add chicken piece by piece (may need a couple batches) to deep bottom pot and fry until golden, 4 minutes . Remove from pot and rest on rack to drain.
12. 12

    Let oil cool down a bit and take 240ml (1 cup) from the oil you used to fry the chicken. Mix in with spice mixture.
13. 13

    Place chicken on slice of white bread . Brush on hot oil and add pickle slices on top.