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!
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!
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