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Best way to hold sous vide fried chicken

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  • andy.wpg
    Club Member
    • Aug 2016
    • 257
    • Grid EN19MV

    • PBC - at the trailer
      Masterbuilt 30" digital electric - at home
      Bakerstone Pizza Oven
      Maverick 733 RF thermometer
      Kingsford Blue Bag
      Ribs, Chicken (smoked and rotisserie), Pork Shoulder,
      Brisket. Like to make sausages. I'll try cooking ANYTHING at least once!

    Best way to hold sous vide fried chicken

    Not specifically a question about sous vide, but since its involved, I thought I'd ask it here. Besides, with the incredible depth of talent and experience around, I'm sure someone will have the answer!

    I am going to make fried chicken on Sunday. Sous vide to 155F (dark meat 3 hours, white 1.5 hrs) then coat and fry for perfect chicken.

    Our deep fryer is small, and I will only be able to fry 2-4 pieces at a time. How do I hold the done pieces until all are ready? My thoughts were on a rack in the oven, uncovered at 250F.

    Anyone have some advice?

    Thanks!
  • Huskee
    Administrator
    • May 2014
    • 15755
    • central MI, USA
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    #2
    I'd say yes to your thoughts. Except I'd suggest no higher than its lowest setting (160-170?), so as not to continue to bake the breasts into overcooked land. Just keep 'em pleasantly hot to eat.

    Comment

    • allsid
      AmazingRibs.com's Head Fire Starter
      • Apr 2017
      • 359
      • Missoula, Montana USA
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      #3
      Sometimes holding in an oven will bring out moisture and you lose a bit of crunch. Since fried chicken is so awesome, will you have time to run a test batch ahead and see?

      Comment

      • MILLERTIME58257
        Former Member
        • Dec 2017
        • 4
        • Mayville, North Dakota

        #4
        Question? What is sous vide?

        Comment


        • FireMan
          FireMan commented
          Editing a comment
          It’s cookin in a baggie!
      • RonB
        Club Member
        • Apr 2016
        • 14057
        • Near Richmond VA
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        #5
        If you hold in the oven, I suggest placing the pieces on a wire rack that is in a sheet pan. That way the chicken will not sit in the drippings.

        Comment

        • andy.wpg
          Club Member
          • Aug 2016
          • 257
          • Grid EN19MV

          • PBC - at the trailer
            Masterbuilt 30" digital electric - at home
            Bakerstone Pizza Oven
            Maverick 733 RF thermometer
            Kingsford Blue Bag
            Ribs, Chicken (smoked and rotisserie), Pork Shoulder,
            Brisket. Like to make sausages. I'll try cooking ANYTHING at least once!

          #6
          Originally posted by allsid View Post
          Sometimes holding in an oven will bring out moisture and you lose a bit of crunch. Since fried chicken is so awesome, will you have time to run a test batch ahead and see?
          Not really. It wont be for long, so I think I'll follow Huskee's suggestion and do at the lowest possible temp.

          I'll report back here with results.
          Last edited by andy.wpg; January 12, 2018, 04:44 PM.

          Comment

          • andy.wpg
            Club Member
            • Aug 2016
            • 257
            • Grid EN19MV

            • PBC - at the trailer
              Masterbuilt 30" digital electric - at home
              Bakerstone Pizza Oven
              Maverick 733 RF thermometer
              Kingsford Blue Bag
              Ribs, Chicken (smoked and rotisserie), Pork Shoulder,
              Brisket. Like to make sausages. I'll try cooking ANYTHING at least once!

            #7
            Originally posted by MILLERTIME58257 View Post
            Question? What is sous vide?
            Its a method of precision cooking by vacuum bagging the food and using a water bath to cook the food to a precise temperature.

            Here's a good description:

            https://anovaculinary.com/what-is-sous-vide/
            Last edited by andy.wpg; January 12, 2018, 05:45 PM.

            Comment

            • HouseHomey
              Club Member
              • May 2016
              • 5580
              • Huntington Beach, Ca. Surf City USA.
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              #8
              Yes in the oven. Do the breasts last. Thighs, first, then drums, then wings then breasts.

              Comment

              • Polarbear777
                Club Member
                • Sep 2016
                • 1966

                #9
                Click image for larger version

Name:	75D8544F-66F5-4F70-8666-54B4DE424EA4.jpeg
Views:	82
Size:	2.83 MB
ID:	439002 Yes on the oven if not for terribly long.

                For Sous Vide fried chicken I like SV 135-140, but that’s a preference thing (I still will cook long enough to pasteurize).

                Then coat and fry up around 400F because you want to quickly cook, brown, and set the crust before the inside overcooks. The fry step is a only few minutes at this temp.

                Whatever you do it is essential that you sprinkle salt on them as soon as you get them out of he fryer and onto the rack.

                Comment


                • RonB
                  RonB commented
                  Editing a comment
                  What does the post fryer salt do?
              • texastweeter
                Club Member
                • Jul 2017
                • 2932
                • Republic of Texas

                #10
                skip the HTTM and fry it in tallow... serve hot.

                Comment

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