Fried Chicken

This method of preparation makes a delicious, moist, tender and not very greasy fried chicken.

Preheat the sous vide machine to 160°F.

I started with a whole chicken and broke it down into its parts. This recipe only required the drum sticks and thighs, which admittedly could have been obtained much more easily by buying them from the grocery store packaged that way. But I do like to break down my own chicken. I reserved the breasts for another recipe. The wings and "drumettes" I froze until I have enough wings to make chicken wings. The carcass went to make chicken stock .

I seasoned the parts with salt, pepper, garlic powder, and dry rub . I then vacuum sealed them.

Sous vide the chicken for 1 hour at 160°F.

Prepare a seasoned flour by adding a little dry rub to all-purpose flour. Pour buttermilk into a small bowl.

Dry the chicken parts. Dip in flour, buttermilk, then back into flour. Deep fry at 375°F for 3 - 4 minutes until browned and crispy. Since the chicken is already cooked through perfectly from the sous vide, there's no worry about the inside of the chicken not being done or being overdone!

Served with kale cooked in duck fat and sweet potato fries .