Perfectly cooked sous vide fried chicken recipe
Prepare the sous vide water bath using the immersion circulator. Bring it to 155 °F.
Sprinkle chicken legs with salt and pepper to taste.
Seal seasoned chicken in resealable bag using water immersion method.
Place in water bath and cook for 3 hours
In a medium bowl, combine egg and milk. In another medium bowl, combine flour, salt and pepper to create coating.
After sous vide bath finishes, remove chicken from bag and set aside. Let sit for 20 minutes.
Preheat pan on stove over medium high. Add oil to pan, bringing it to 425 °F.
Coat each chicken leg with flour mixture. Then, shaking off excess coating, dip in egg and milk mixture. Dip back into flour mixture. Place on wire rack. Complete coating process for all the chicken pieces.
Cook 2 or 3 pieces of chicken in the hot oil for 3 to 4 minutes. Take chicken out and place on wire rack to cool. Repeat with remaining chicken.
Let chicken set for 10 to 15 minutes before serving.