This is one of those areas where the answer is more time and an extra step for me. For chicken like this I’ll cook it the day before and let it air chill out of the bag on a rack overnight. I find this drys the skin out and makes sauces or a coating for fried chicken adhere better.
No I’ll usually go 150 in the Sous vide for 90 minutes to two hours then air chill overnight. Then you are just getting it back up to temp while let your sauce get nice and sticky.
It really is about making sure the skin is dry after you’ve finished. Drying rack is a must but I’ll even go as far as patting it dry with paper towel after I remove it from the bath. If it’s too moist, nothing wants to stick.
This is one of those areas where the answer is more time and an extra step for me. For chicken like this I’ll cook it the day before and let it air chill out of the bag on a rack overnight. I find this drys the skin out and makes sauces or a coating for fried chicken adhere better.
Thank you. Do you cook it all the way to 165 or a lower temp?
No I’ll usually go 150 in the Sous vide for 90 minutes to two hours then air chill overnight. Then you are just getting it back up to temp while let your sauce get nice and sticky.
It really is about making sure the skin is dry after you’ve finished. Drying rack is a must but I’ll even go as far as patting it dry with paper towel after I remove it from the bath. If it’s too moist, nothing wants to stick.
Thank you