Sous Vide Fried Chicken

My Sous Vide Fried Chicken is a culinary upgrade on Southern fried chicken—seasoned, moist, tender, golden brown, and with a delicious, crispy crunch.

Here are some mouthwatering sides to serve with your fried chicken: Southern Mac and Cheese, Baked Beans, Fried Okra, Flaky Buttermilk Biscuits, Moist Cornbread, Sweet Tea, and Fried Apple Pies.

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• Latest Recipe Video:
• Sous Vide Fried Chicken Ingredients
• How to make Sous Vide Fried Chicken
• Storing Fried Chicken
• Pro Recipe Substitutions, Tips & Tricks
• FAQ
• More Sous Vide Recipes
• Before You Begin
• 📖 Recipe

My sous vide fried chicken is traditional fried chicken, boogie, big cousin. This 100% Louisiana fried chicken and the sous vide cooking technique are 100% my classical culinary training.

The great thing about using this technique is that it guarantees you don't have any raw or undercooked chicken, which can be tricky when you're deep-frying, especially since you can have so much fun regulating the oil temperature.

By cooking the chicken in a sous vide bag, you cook it all the way through, then fry it to achieve that signature, crispy, golden-brown crust. So consider this healthier fried chicken, since it's not cooked solely by deep frying.

For my recipe, I cut the chicken into pieces, seasoned it with a simple blend of kosher salt, black pepper, granulated garlic powder, and cayenne pepper, placed it in the sous vide bag, and popped it in the fridge overnight. The next day, I cooked it in the water bath. While it cooked, I seasoned my flour mixture and egg wash and heated my oil.

The results are moist, beautiful, brown chicken (I recently had to go gluten-free, so the chicken pieces are darker than they would be with regular flour) that my whole family ate in 10 minutes. I'm just glad I had some to eat while taking the pictures because they love fried chicken.

Sous Vide Fried Chicken Ingredients

Here’s everything you’ll need to make this perfectly juicy, golden, and flavor-packed fried chicken.

Whole Chicken

I like to start with a 3 ½ to 4 ½-pound whole chicken and break it down myself. Sure, pre-cut chicken pieces are convenient, but something is satisfying—and a little therapeutic—about doing it by hand. Plus, you get complete control over the size of each piece for even cooking. You can use only chicken breasts or wings.

All-Purpose Flour

Good old all-purpose flour never fails. It’s the secret to that signature golden crust and irresistible crunch that makes every bite worth it.

Peanut Oil

When it comes to frying, peanut oil reigns supreme. It holds up beautifully under high heat, gives your chicken that deep, even color, and adds a subtle richness. No peanut oil? Canola oil is a great backup.

Evaporated Milk

Evaporated milk is my secret weapon; it brings a touch of sweetness that balances the seasoning and crisp coating.

Herbs and Spices

Back in the day, all you needed was salt and pepper—but we’ve evolved that wisdom. My blend adds garlic powder and cayenne for just enough heat to keep things exciting without overpowering the chicken’s natural flavor.

Sous Vide Machine (Immersion Circulator)

You can’t make sous vide fried chicken without one! I use the Joules brand—it connects to an app so you can set the temperature, walk away, and get a notification when your chicken’s ready. It’s an investment, but a game-changer for precision cooking. You’ll also need a vacuum sealer—I recommend Foodsaver, which is easy to find and reliable.

Sous Vide Bags

Use vacuum-sealed sous vide bags designed for long cook times and safe food storage. They’re BPA-free, puncture-resistant, and can handle both chilling and freezing. Regular freezer bags can’t compare when it comes to keeping your chicken secure in the bath.

How to make Sous Vide Fried Chicken

This recipe is really straightforward; all you have to do is be patient while the sous vide bath does all the heavy lifting.

Sous Vide Chicken

Frying Chicken

Serve with your favorite sides and hot sauce for more heat!

Storing Fried Chicken

It’s no secret that fried chicken is best eaten fresh out of the grease. If you’ve got leftovers, here’s how to keep that flavor and texture at their best.

You can prepare the chicken up to 4 days in advance and store it in the fridge, right in the vacuum-sealed bag. When you’re ready to fry, let it rest at room temperature for about 15 minutes to crisp up perfectly.

Once fried, let the chicken cool completely, then store it in an airtight container in the refrigerator for 3–4 days.

Place the cooled, cooked chicken in a freezer-safe storage bag and freeze for up to 3 to 4 months; thaw overnight in the fridge before reheating.

Reheat fried chicken in the oven or air fryer to restore its crispy texture—never the microwave, unless you want soggy chicken. Preheat the oven to 350°F (175°C), then place the chicken on a wire rack set over a baking sheet (no wire rack; place on a clean oven rack and a foil-lined baking sheet on the rack below to catch any drippings). This keeps the crust crisp by allowing air to circulate. Heat for 12–15 minutes, or until the inside reaches 165°F (74°C) and the coating is golden and crisp again.

You can use your air fryer at the same temperature and cook for 5–7 minutes, flipping halfway through. The hot circulating air will revive that crunchy coating beautifully.

Pro Recipe Substitutions, Tips & Tricks

Here are a few notes to ensure your sous vide fried chicken is perfect every time. 

• I used King Arthur's gluten-free flour to test this recipe so that I could eat it. If you have a gluten sensitivity or a family member who does, swap out the flour one-for-one with gluten-free flour.
• If you're going to cut up your own chicken, don't buy anything larger than 4 ½ pounds. Our grandparents were raised on chickens that were only 3 ½ pounds.
• You can use this recipe for only dark meat (wings, thighs, or legs) or white meat (breast).
• For that fresh-out-the-fryer aroma, brush the crust lightly with melted butter or cooking spray before reheating—it helps crisp the coating and enhances flavor.
• You don't need a fancy sous vide container for your sous vide water bath. An 8-quart pot is all you need. Now, if you're cooking several breasts, I recommend using a roasting pot or a tall stockpot to ensure all the meat is submerged in water.
• You can use a zipper lock bag instead of a vacuum-sealed bag.
• Avoid overcrowding your pot when frying the chicken. This could result in the chicken steaming rather than frying, making it soggy rather than crispy.
• Make sure to pierce your chicken halfway through the frying process. This allows the oil to flow through, ensuring your chicken cooks evenly. If you’re using chicken wings, this step is not necessary. 
• If frying in batches, keep the cooked chicken warm in a 200°F oven, so it stays nice and crispy until you’re ready to enjoy it.
• If you do not have a wire rack, place the cooked chicken on a paper towel lined baking sheet. 
• If you want to make spicier fried chicken, add a few tablespoons of cayenne pepper to the seasoning mix. You can also give it a Creole-Cajun flavor by using my homemade Creole seasoning recipe.
• You don't have to use peanut oil, especially if someone is allergic, but canola or vegetable oil will work.
• Here are some sides to consider serving with your amazing fried chicken: dirty mashed potatoes, Southern green beans, moist cornbread, brabant potatoes, red skin mashed potatoes, and pecan waffles.

FAQ

Here are the top questions readers have about making Sous Vide Fried Chicken.

How long to sous vide fried chicken?

For juicy, tender sous vide fried chicken, cook it at 149°F (65°C) for 1½ to 2 hours. This gives you perfectly cooked chicken that stays moist on the inside and fries up golden and crispy on the outside once it hits the hot oil.

Can you fry with sous vide?

Absolutely. Sous vide is a cooking method that gently cooks your food to the perfect temperature first. After that, you can fry, sear, or grill it to get that crispy, flavorful exterior. For fried chicken sous vide style, you’ll finish it in hot oil (around 350°F) for just a few minutes to create a crunchy crust.

What not to do with a sous vide?

Avoid setting the temperature too high—it defeats the purpose of sous vide’s gentle cooking. Don’t skip properly sealing your chicken; air pockets in the bag can cause uneven cooking. And never move straight from sous vide to serving—you need that final fry or sear to develop flavor and texture.

What temperature should I sous vide my chicken?

The ideal temperature for sous vide chicken depends on your desired texture. For tender, juicy meat, go with 145–150°F (63–65°C). Lower temps make the chicken silky and soft, while higher temps give a more traditional, firmer bite.

What temperature do you sous vide fried chicken?

For fried chicken sous vide, 149°F (65°C) is the sweet spot. It keeps the chicken juicy and fully cooked through while setting the proteins just enough to hold up during frying.

What are common mistakes in sous vide chicken?

The biggest mistakes are overcooking (leaving it in the bath for too long), under-seasoning before sealing, or skipping the drying step before frying. Always pat your chicken completely dry after sous vide—moisture prevents the coating from crisping up properly.

How long to sous vide chicken at 140 degrees?

Cooking chicken at 140°F (60°C) will take 2½ to 3 hours. It’ll be incredibly tender and juicy, but since it’s cooked at a lower temperature, make sure it stays in long enough to pasteurize safely before frying.

More Sous Vide Recipes

If you're looking for more delicious sous vide recipes, try these!

• Sous Vide Jerk Chicken
• Sous Vide Turkey Thighs
• Sous Vide Turkey Breast

Before You Begin

Here are my steps for being efficient in the kitchen.

Step 1: Get all ingredients for the fried chicken on the counter.

Step 2: Measure each ingredient into its own individual bowl and make sure your sous vide machine is working and connected to the app, if there is one.

Step 3: Follow the recipe and get ready for the best sous vide fried chicken you've ever made.

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