Used this time and temp: https://www.reddit.com/r/sousvide/comments/10ocaqk/ultimate_sv_fried_chicken_guide/
It's worth it for me. I don't like balancing the interior and crust cook time, and this also minimizes the time it spends in the oil (which I dislike monitoring)
by GiveMeCatFood
6 Comments
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Now I want to try this but with the air fryer. Wife has to finish dinner sometimes and she hates searing things.
Not breading raw chicken is a win for me on its own
What’s the biscuit recipe?
Grew up partially in the birthplace of cashew chicken . It gets boiled in chunk form, chilled, and then breaded and deep fried. Sometimes fried a second time right before being served. Nothing wrong with breading cooked chicken.
Looks awesome, definitely going to do this. Did you make the gravy from the pan drippings after frying?