RecipeBreakfast
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flameBreakfastChickenAmericanWeekend project
Sous Vide Fried Chicken and Waffles
Prep20min
Cook90min
Serves4
Method
Steps
- Set up Nomiku and turn temperature to 63°C (145°F).
- Cut the breast into 3-4 pieces each and separate the leg from the thigh.
- In a small bowl mix milk, Tabasco sauce, Worcestershire sauce, and salt. Add this mixture and chicken pieces into one gallon sized zip bag.
- Separate into two bags if necessary. Cook for 1 hour and 30 minutes
- Mix the dredging flour by whisking flour, salt, paprika, and pepper together in a large bowl to set aside for frying.
- Cook the waffle mix according to box instructions.
- Once cooked hold in a warm oven at about 140°F until serving on a cooling rack (If they are left on a flat surface, like a plate then the waffles will steam on the underside and become soggy).
- Begin heating grape seed oil to 175°C (347°F) in a large heavy pot and hold it at that temperature, adjusting range heat as necessary.
- Remove the cooked chicken from the bag and dredge in the flour mix.
- Turn up the heat to med-high and begin dropping the dredged pieces in.
- Don’t overcrowd as the temperature will drop and produce a soggy crust.
- Fry until crispy and golden brown, around 5 minutes, place on cooling rack to rest while cooking the rest of the chicken.
- Finish by arranging fried chicken on top of waffles. Drizzle on maple syrup and serve!
Originally published at Blog.nomiku.com. Reproduced for personal collection.
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