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Fried Chicken with BBQ Beans and Potato Salad — 4 Comments

  1. VA:F [1.9.22_1171]
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    Hi , David.
    A couple of days ago I was looking at some of your recipes and the fried chicken looked really good, also the BBQ beans, so I had the better half pick up everything from the market so I could soak the beans overnight. I don’t know why but I have never had good luck with a long soak. I followed your recipe and ended up cooking the beans for 6 hours and they were still a little firm. I also doubled the BBQ sauce, I like more sauce, I use Sweet Baby Ray’s. The beans tasted excellent, but next time I think I’ll try the quick soak method.

    As for the chicken here is a twist for you and your other readers. I have been cooking them this way for about a year and don’t think I’ll go back. I cook them in a Sous Vide Supreme water oven. And like you I like legs and thighs. I rinse and dry and sprinkle with Kosher salt and fresh cracked pepper and then seal in plastic bags, I use either my foodsaver, Ziploc vacuum bags or regular Ziploc bags using the displacement method, where you put your pieces in the Ziploc bag and close it most of the way and then force it into a pan of water until the air is out and then seal the last corner. Then put it in the water bath. I like to cook my chicken at 150*F for at least 4 hours that way I know it is fully pasteurized. During the last part of the cooking time I mixed up your flour mixture, I made 1/2 batch extra since you double dip. Remove the chicken from the bags and dry with paper towels and coat well with flour mixture and then dip in buttermilk and then back in the flour. Then deep fry a few pieces at a time in 350-375* oil just until the coating is golden brown, you don’t need to cook any longer because the chicken is already cooked. Some people may be a little worried because some of pieces can be a little pink near the bone but let me tell you, one bite and you’ll love it. You can cook hotter but I wouldn’t go above 158*. If the Colonel cooked chicken this moist and tender he’d be a General.
    You don’t have to own a sous vide setup to do this, if you have a thermometer and can keep a large pot of water at a fairly steady temp you can do this.

    These chicken an beans are some of the best you’ll ever have, I haven’t tried the potato salad yet but I will.

    If there are any questions about safe cooking temperatures and times here is where I always go to check. http://www.douglasbaldwin.com/sous-vide.html

    Thanks David great food.

    Tim

    • VN:F [1.9.22_1171]
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      Hi Tim,

      Sorry about the long response time, I went away for a weeks “Superbowl vacation”… Great Time!!

      Anyway, I wanted to thank you for such a detailed comment explaining about the sous vide method for fried chicken. I think it will inspire the readers to try it.

      And for those reading this now I highly recommend Tim’s method. If you want the most tender fried chicken his method is a must try 🙂 And for more information on this style of cooking click the link in Tim’s comment to learn more about the sous vide method.

      Thanks again Tim, you’re awesome!!
      David

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