Ingredients

The following ingredients have 4 Servings
  • 2-3 pounds chicken thighs (bone-in, skin on (about 4-6 thighs))
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 cups buttermilk
  • 1 tablespoon Louisiana hot sauce
  • 2 cups flour
  • 1/2 cup cornstarch
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon cayenne pepper (optional)
  • Oil (canola, vegetable or peanut) (for frying)

Instruction

  • Heat a sous vide water bath to 155F degrees.
  • Season the chicken on both sides with the salt and pepper and place in a sealable bag.
  • Use a vacuum sealer to vacuum seal the bag, or use a heavy duty ziplock bag along with the water displacement method (see in post instructions above) to remove the air from the bag.
  • Cook for 90 minutes. (You can leave the chicken in the water bath for up to 3 hours before it will start to become too mushy).
  • While the chicken cooks, mix together the buttermilk and hot sauce and store in the fridge until ready to use.
  • Mix the flour, cornstarch, Cajun seasoning and cayenne (if using) in a bowl and set aside
  • Remove the chicken from the bag and pat dry.
  • Dip each piece of chicken in the flour mixture and shake off the excess.
  • Dip in the buttermilk and back in the flour mixture to create a batter.
  • Heat about 3-4 inches of oil in a Dutch oven to 350F degrees. Gently lower in 2-3 thighs and cook about 3-5 minutes, or until the crust is golden brown.
  • Remove the chicken and place on a wire rack (with a paper towel underneath) to drain. Sprinkle lightly with flaky sea salt and serve while hot.
  • Repeat for the second batch.