Spicy Nashville style sous vide fried chicken is crunchy and juicy. It uses sous vide chicken fried then cooked and topped with a spicy Nashville sauce. This recipe today is from a friend, none other than Le Cordon Blue trained Chef Eryn Hagood who has graciously shared it with friends of Sip Bite Go.
Preheat sous vide machine to 155ºF. (Or try what I did when I made Eryn's recipe at 140 which is my go-to sous vide temperature for chicken breast)
While the sous vide bath preheats, season the chicken chicken breast with salt and pepper. Vacuum seal chicken in a flat layer and drop the bag in the sous vide bath at 155ºFfor 2hours.
While the chicken cooks, prepare the batter (for frying). Make a breading station by setting out two large bowls. One bowl is for wet ingredients. The other is for dry. In the “wet ingredient” bowl, whisk together buttermilk and Nashville hot sauce. Store in the fridge until it’s ready to use. Then prepare the dry mix. Add together flour, garlic powder, onion powder, paprika, salt, and pepper to the other bowl and stir. Set aside.
During this time, also mix together the spicy Nashville hot oil seasonings: ***see notes*** cayenne pepper, brown sugar, paprika, garlic powder, chili powder, kosher salt. Later you’ll add some of the fryer oil to this mix. For now, set it aside.
And if you’re going to make the dipping sauce, now is the time. Whisk together the mayo, ketchup, and creamy horseradish. Refrigerate.
When the chicken is done cooking, remove the bag of sous vide chickenfrom the water. Remove the chicken from the bag and pat dry. This is important to help the breading stick in the next step.
Add chicken to the wet batter bowl (the liquid should cover the chicken) and marinate for 15 minutes. With tongs, remove one chicken at a time from the marinade and dredge it in the flour mixture, covering it completely.
Fry chicken. Consult the method you’re using to fry the chicken correctly. On the stove top, fry the chicken in vegetable oil filled up in a large pot at 375 degrees F. To sous vide then air fry the chicken, also set the air fryer to 375 degrees F. Each method will take 5-10 minutes for the chicken to lightly brown.
Once the chicken is done frying, transfer it to a drying rack to cool. Add 1 tbsp of vegetable oil (the oil from the pot is great if you fried the chicken on the stove) to the Bashville hot oil seasonings mix. Brush on the chicken after frying it.
Plate and serve spicy Nashville style sous vide fried chicken with hot sauce, dips, a brioche bun if you want to turn it into a sandwich, and your favorite sides.
WARNING!! Good luck if you use all the spices as directed. The spice mix I made for my fried sous vide chicken was filled was toned down a lot.
Reminder from Eryn: Did you mention anything about quartering the cayenne if you don’t want to curl up in a ball the next day
Nutrition calculations will obviously vary depending on which direction you take on finishing sous vide chicken in the air fryer or regular fryer.
Thanks to the amazing Eryn Hagood for this recipe!
See the full step by step recipe with pictures here: https://sipbitego.com/spicy-sous-vide-fried-chicken
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