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Before 2017 I had probably only made fried chicken three times in my life. That’s because I would burn the crust before the meat was cooked through and it’s messy. Since I’ve had the sous vide I’ve made fried chicken 4 times and each time it’s come out cooked perfectly. The chicken is cooked through and the crust is crispy and golden brown. Thank You Anova!

You can use whatever spices you prefer to us in the flour batter and you can’t overcook the chicken. The sky is the limit when you learn how to use the sous vide method.

I am a convert! I love my Anova, sous vide cooking and all things sous vide.

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