Sous Vide Fried Chicken Breast

Easy Breezy Beautiful Covered Chicken

I love this recipe. It’s super easy as you don’t need to worry if the chicken is cooked properly (as the sous-vide as already done that for you). All you need to do is watch your chicken turn a beautiful golden colour.


Chicken Breast (free range is always best)Quality Flour Eggs
Oil for frying – I used vegetable oil for this recipe (check no trans fats) you can use any other oil you like! Coconut works beautifully for a healthier alternative.
Spices – Sweet Paprika, Onion Powder, Garlic Powder, Mustard, Pepper and Salt (Pink Himalayan is the best)


Get three bowls ready. Mix your flour and dried spiced into a bowl and combine. It is up to you how much you wish to put in of each and it also depended on how many chicken breasts you have. I always add extra onion and garlic powder as it’s just fucking delicious. It’s best to always have a bit more flour in than you think you’ll need, so you’re not having to make another batch half way through. Crack your eggs into a separate bowl, whisking slightly then your third bowl is your bread crumbs.

I hIMG_7170ad my chicken on 60 Celsius (150 F) for 2 hour.

When the chicken is cooked, run a fork all over it, so it breaks the chicken up slightly on the outside. This helps the coating really stick to the chicken.

Lay your chicken in the flour bowl and coat thoroughly. Then coat in the egg mixture, then back to the flour, eggs again, then lastly bread crumbs. This creates a really thick batter.

Drop chicken into the oil. 200 C is a great temp for oil but you don’t need to be too pedantic over this. To test if the oil is hot enough, drop a bread crumb into it and if it sizzled up,you’re good to go!

Then watch the magic happen as it turns a beautiful golden brown colour.


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