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Crispy Sous Vide Chicken Thighs

Crispy Sous Vide Chicken Thighs
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Discover how to make irresistibly crispy sous vide chicken thighs with our step-by-step guide. Achieve perfect texture and flavor every time. Click to master this dish!

Ingredients

Scale
  • 6 skin-on boneless chicken thighs
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • Your favorite seasoning (I use garlic powder and dried thyme)
  • 6 tablespoon (90 ml) s unsalted butter, ghee, duck fat, or your fat of choice
  • 2 tablespoon (30 ml) s vegetable oil
  • Fleur de sel

Instructions

  1. Make sure the chicken thighs are dry and apply kosher salt, black pepper, and your preferred spices to the meat side.
  2. Individually seal each thigh in a vacuum bag, placing a piece of unsalted butter on the meat side. Use ghee as an alternative if adhering to Whole30 guidelines.
  3. Submerge all the chicken thighs in a SousVide machine preheated to 150°F and let them cook for 1½ hours. If you’re not cooking them immediately, chill the thighs in an ice water bath in the refrigerator. If you’re ready to proceed, place the thighs between two oven trays and press down with a heavy object (such as cast iron pans) for half an hour.
  4. Take the compressed thighs out of the bags and ensure they are completely dry. Warm up 2 tablespoons of vegetable oil in a pan over medium heat, and once it begins to smoke, place two thighs in the pan with the skin side facing down. Cook without moving them for 5 minutes, then turn them over and fry for another minute.
  5. Remove the thighs from the skillet and set them on a cooling rack. Dust the crispy skin with fleur de sel. Serve alongside your choice of vegetables!

Notes

  • Thoroughly drying chicken thighs before seasoning leads to crispier skin when fryingnPressing the thighs with a heavy pan ensures even cooking and texturenHeat oil until it begins to smoke for a golden, crispy skin

Nutrition

Find it online: https://sousviderecipe.com/crispy-sous-vide-chicken-thighs/