Crispy Sous Vide Fried Chicken Recipe

There are certain recipes where sous vide delivers outstanding results. Using your sous vide machine to prepare fried chicken is one of them. The classic challenge with fried chicken is cooking the interior thoroughly while keeping the crust from burning. By cooking the chicken sous vide first, you bring the meat to the ideal internal temperature every time, and then use deep-frying only as a finishing step to create a crunchy, golden exterior.

Before I started using sous vide regularly, fried chicken was an infrequent treat—maybe once or twice a year. Since adding a sous vide to my routine, fried chicken has become a home favorite. The method yields skin that’s perfectly crisp and meat that stays tender and juicy inside.

How long do I have to fry the chicken?

Because the chicken is fully cooked in the sous vide bath, the frying step is short: a quick 3–5 minute flash fry is enough to crisp and brown the coating without overcooking the interior.

What is the best oil to use?

Choose a neutral oil with a high smoke point—canola or vegetable oil are reliable choices. They tolerate the frying temperature well and can be strained and reused. Aim for a frying temperature near 350°F (about 175°C) for the best balance of crisping and color development.

What pieces of chicken are best?

Any chicken cut works with this method. Thighs, drumsticks, and bone-in breast pieces are all excellent choices. Dark meat—especially drumsticks and thighs—stays particularly moist and forgiving in sous vide cooking, which makes them my personal favorites.

What equipment do I need?

• Sous vide immersion circulator and a suitable pot or container for the water bath.
• Vacuum sealer and bags, or heavy-duty freezer-quality zip-top bags for the water displacement method.
• Deep pot or fryer, thermometer, and a cooling rack for draining the fried chicken.

Sous Vide Fried Chicken Recipe

Step 1

Fill your sous vide container or pot with water and set the circulator to 155°F (68°C).

Step 2

Season the chicken pieces evenly with salt and freshly ground black pepper. Place the seasoned pieces into vacuum bags or zip-top bags. If using zip-top bags, use the water displacement method to remove air before sealing.

Step 3

Submerge the sealed bags in the preheated water bath and cook for 2 hours. This ensures the chicken reaches a consistent, safe temperature and becomes evenly tender.

Step 4

When the chicken is done in the bath, remove the pieces and dry them thoroughly using paper towels. Removing surface moisture is essential to getting a crisp coating.

Step 5

Prepare your coating: in a wide bowl combine the flour with kosher salt, garlic powder, paprika, freshly ground pepper, and optional cayenne if you like heat. Beat two eggs in a separate shallow bowl.

Coat each piece of chicken first in seasoned flour, then dip into the beaten egg, and finish with another thorough dredge of flour to build a sturdy crust.

Step 6

Heat a pot of oil to 350°F (175°C). Use enough oil so the pieces can float slightly without touching the bottom, but avoid overfilling the pot. Fry a few pieces at a time—do not overcrowd—to maintain oil temperature.

Step 7

Fry each piece for approximately 3–5 minutes, or until the exterior is golden brown and crisp. Because the chicken was already cooked sous vide, this step is solely for texture and color.

Step 8

Transfer fried pieces to a cooling rack set over a sheet pan to drain briefly. Resting on a rack keeps the bottom from steaming and softening. Serve hot and enjoy the contrast of a crunchy crust and moist interior.