Recipe for fried drumsticks sous vide (chicken drumsticks)
We’ve all thought it…
How do fast-food chains make the perfect drumsticks? Extremely juicy, flavorful, and above all, crispy.
But take heart, you can do it too. No matter how hard you try, this won’t work in an oven or on a pan—but Sous Vide!
As so many times before, this cooking method proves to be fantastic.
In the video for this recipe, I use only salt. Since then, I’ve tried vacuum sealing with both garlic and BBQ—it’s recommended!
Often people avoid deep frying because it fills the dish with fat. But here, the chicken only needs about 60 seconds compared to the 15-20 minutes if it were fresh chicken.
With Sous Vide, the dish is actually finished when it comes out of the water; it just needs to be made crispy. – See the video below!
SOUS VIDE | The perfect Drumstick:
Do yourself a favor and try these “drumsticks” and bring the “KFC rush” home to your own kitchen.
//Food N’ Fun
Fried drumsticks sous vide (chicken drumsticks)
Equipment
- Sous Vide
- Bowl
- Frying Pan
Ingredients
Sous Vide Chicken Thighs
- 10 pcs. chicken thigh Works with both drumsticks and thighs
- 1000 gram Breading flour, paprika, onion powder, garlic powder, salt, pepper, chili, paprika
- 1 l Buttermilk
Instructions
- Chicken drumsticks are vacuum-sealed with salt (or whatever feels right).
- These are cooked SV for 3-4 hours at 68 degrees Celsius (154 degrees Fahrenheit).
- The drumsticks are taken out, patted dry, and dipped in buttermilk. Coat only once in the flour mixture.
- It is also recommended here to use tempura batter and/or Panko.
- The drumsticks are briefly fried until they have gained color and crispness.
- Serve and enjoy with optional BBQ sauce.