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Overhead view of crispy chicken thighs on a wooden board.

Crispy Sous Vide Fried Chicken

Crispy Sous Vide Fried Chicken is juicy and tender with an irresistible crunchy coating. Never worry about undercooked fried chicken again!
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 4 servings
Calories 867kcal



  • Heat a sous vide water bath to 155F degrees.
  • Season the chicken on both sides with the salt and pepper and place in a sealable bag.
  • Use a vacuum sealer to vacuum seal the bag, or use a heavy duty ziplock bag along with the water displacement method (see in post instructions above) to remove the air from the bag.
  • Cook for 90 minutes. (You can leave the chicken in the water bath for up to 3 hours before it will start to become too mushy).
  • While the chicken cooks, mix together the buttermilk and hot sauce and store in the fridge until ready to use.
  • Mix the flour, cornstarch, Cajun seasoning and cayenne (if using) in a bowl and set aside
  • Remove the chicken from the bag and pat dry.
  • Dip each piece of chicken in the flour mixture and shake off the excess.
  • Dip in the buttermilk and back in the flour mixture to create a batter.
  • Heat about 3-4 inches of oil in a Dutch oven to 350F degrees. Gently lower in 2-3 thighs and cook about 3-5 minutes, or until the crust is golden brown.
  • Remove the chicken and place on a wire rack (with a paper towel underneath) to drain. Sprinkle lightly with flaky sea salt and serve while hot.
  • Repeat for the second batch.


  1. Removing the air from the bag is an important step that should not be skipped to avoid bacteria entering the bag.
  2. If you use other cuts of chicken for this recipe like wings, drumsticks or breasts, just remember that they all have different cooking times and you may also need to adjust the temperature of your water bath.
  3. For a spicier version, add more cayenne pepper and/or hot sauce.
  4. When frying the chicken, keep the oil hot. The ideal temperature is 325F degrees. I like to keep a thermometer handy to check the temperature while cooking.
  5. You also don’t want to overcrowd the pan as the temperature of the oil may dip below 325F degrees. To maintain this temperature, fry the chicken in at least two batches.
  6. Use a flaky sea salt to finish the chicken when it is just coming out of the oil so it sticks to the crispy batter.


Serving: 1thigh | Calories: 867kcal | Carbohydrates: 70g | Protein: 48g | Fat: 43g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 1553mg | Potassium: 753mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1452IU | Vitamin C: 3mg | Calcium: 173mg | Iron: 5mg