 Hey all welcome back to the Firewater Cooking Channel. I'm Darren and today I'm gonna do something that I haven't done yet on the channel. I'm gonna do some sous vide fried chicken. So I'm gonna go ahead and take this big, it's like about a five pound, five and a half pound Costco chicken and I'm gonna cut it up and we're gonna throw it in the sous vide map and fry it up. Be right back. I went ahead and cut the chicken up into pieces, individual pieces. I didn't want to bore you guys with that. I used my trusty towel cutlery meat cleaver and I just pretty much cut it into individual pieces. I got the two wings, two legs, two thighs and I took the breasts. Instead of doing two whole breasts, I cut the breasts in half because they're kind of big for these Costco chickens. So you know instead of having eight pieces of chicken, you know we're gonna have ten because I cut the breasts in half. So what I'm all gonna do with these is real simple. I'm gonna bag them up. I'm not gonna you know dry-brine them or brine them at all. I'm gonna actually just season them up with a little kosher salt, not a ton. It's a little bit of kosher salt on each side and then I'm gonna put just a little bit of lemon pepper from running wild on there. And then just like I said not a ton because we're gonna still deep fry this and when we're done suvying. So I just want enough give it a little bit of flavor in the bag and then we're gonna season the flour with some of this as well. So I'm gonna do the other side and I'll be back. All right all since my chickens in the suvied it's gonna be in there for a couple hours but I'm gonna go ahead and prepare my flour anyway. So what I did is I put about four cups of all-purpose flour in this bowl here and then I'm gonna add just about a quarter cup here. I'm gonna just a little bit less than a quarter of a cup of the lemon pepper, running wild lemon pepper. Just a little bit less than a quarter of a cup. And I'm gonna do the same with some kosher salt. A little bit less than a quarter of a cup. And then I'm gonna take some cayenne pepper. We're gonna spice it up just a little bit and do about an eighth of a cup of that. We don't want too much cayenne. It's about an eighth of a cup. And then I'm gonna mix it in with a whisk. I want this seasoning to get all in the flour. Pretty good. It's hard to do that with a spoon. It usually ends up settling at the bottom. So I'm gonna go ahead and just use a whisk. And I'm gonna taste this again before I finish it. Just to make sure that it's got the right amount of seasoning. Then you can always adjust. But that's what I'm doing. About four cups of flour, a quarter cup of salt. A little bit less than a quarter cup of salt. A little bit less than a quarter cup of the lemon pepper. And about an eighth of a cup of cayenne. Like I said, you can adjust this anyway you want. You can use different seasonings. But this is just how I'm doing this one. Alright guys, this should be pretty good. But our chicken's done. We'll be dredging and frying. Alright, I don't spend about three hours. And I got my chicken out of the sous vide. And it's ready to go. So what I'm gonna do is I'm gonna do a kind of a double dredge. I'm gonna first take a piece. I didn't dry the chicken off when I just took it out of the bag. I just took it out of the bag and threw it on the pan. So I'm just gonna toss it right into the flour first. Just gonna coat it with the flour. And then I'm going to kind of shake off any excess. And then what I did in here, I took three eggs and about a quarter to half a cup of milk and beat it up. Get it all nice and mixed together. Then I'm gonna dip my chicken in that. Let the egg wash drain. And then we're gonna toss it back in the flour again. So we get a little bit more of that crust on there. And then I'm just gonna put it right on this rack. I'm gonna let that sit there until we're ready to go. So really easy. Take the chicken out of the bag. You don't need to dry it off or pat it dry. Dip it in the flour. Get it nice and coated well. Dip it in your egg wash. And then dip it back in the flour. And then put it on the rack. Let it dry. I'm gonna finish doing this. And then I'm gonna show you how we're gonna fry it up. All right guys, I got it all battered up. I'm gonna let it sit here for a few minutes. And kind of let that batter, it's gonna take hold of the skin and dry up a little bit. And then I'm gonna take my cast iron skillet here. And we're gonna take it outside. I'm gonna use my induction burner outside so I don't stink the house up with hot oil. It's gonna make it a lot better. And I'm just gonna use some regular old canola oil to cook in. So one other thing I like about the induction burners is that I can actually set it to the exact temp. So all right, I'll see you outside in a few minutes. All right guys, I'm gonna kind of show you how I'm gonna do this. I'll take my oil. And if you haven't used these in one of these induction burners before, it won't actually work if there's not a steel pan on it. It has to be steel, either cast iron, carbon steel, stainless steel. But you have to have some kind of steel pan on it because the way these work is by magnetics. They actually heat the metal up. It doesn't heat the element up. So I'm gonna go ahead. I don't usually keep this plugged in. Turn it on. Put my oil in there about a little less than half way up because we know that's gonna, once we put the chicken in, it'll fill up. And since it turned it on and the way these work, you can, there's two different wells. You can actually program it by the power or temperature. And I'm gonna do temperature today. So right now it's at 350. I'm gonna show you that. Right now it's at 300. I'm gonna get it up to 350. And just let it heat up to that. It won't take it long. So I'll be back. I'm gonna let this heat up. All right guys. It's been about 10-12 minutes and I just checked it with my instant read and it's right at 350. So since we've got a smaller pan, we're gonna just do like three or four pieces at a time and then put them right back on the rack here and then we'll add the other. So I'm gonna start by just putting in a couple pieces here, letting them cook up. I'm trying not to crowd it too much. They can be touching. You just don't want them to be too much to lose some of your crust that way. So that's probably a good right there. We're gonna let them cook for about five or six minutes until it's nice and crispy. And then we're gonna flip them over. Let them cook on the other side. Remember we already cooked the meat pretty much all the way through. So all we're doing is letting this get nice and crispy. So I'm gonna let these cook and I'll be back when I'm flipping them. It's been about four or five minutes. Let me go ahead and flip one of these to see how done it is. That one looks pretty good. I did turn the heat up just a little bit on here to 400 because it cooled the water down. It did cool the oil down a little bit. That one looks good. I just don't want it to burn on the bottom. I want it to get nice and crispy but not burn. It looks like I got just the right amount of oil in here. I put any more oil or any more chicken. It would splatter everywhere. Those are looking pretty good. So I'll do another four or five minutes on that side. Then we'll put them on the rack and we'll put the other five in. But I won't bore you with that. So those are looking pretty good. I'll be back in a few. Alright guys, it's been another four or five minutes here and I think it's looking pretty good. It's starting to bubbles are starting to calm down which means it's done. Look at both sides. It looks really crispy. I'm gonna go ahead and set that on the rack. Get these off and get my other ones in. Alright guys, I'm gonna finish this off before my other chicken's ready. So I'm gonna go ahead and take a bite of this breast right here. See how crispy they are. It's still kind of hot. So I'm gonna get me a fork. So yeah, I'm gonna get me a fork here and just take out all that juice coming running out. And that's the breast guys. So still nice and hot. Give that a taste. Boy, I can taste that lemon pepper and a little bit of that Cajun spice. It's really crispy. It's still very moist too. This is like I said, this is the breast part. You can see how much juice is coming out of it. A little crust. It's pretty much perfect. Can't ask for better. Probably one of the best fried chickens I've ever made. Alright guys, thanks for watching. Please like, subscribe, follow us on Facebook, Instagram, Twitter. I'm gonna go finish this up and we're gonna have some really great fried chicken for dinner. Thanks for watching. I'll see you on the next video.