Sous Vide Crispy Chicken Thighs
I’m competent in the kitchen but this recipe (and the SousVide Supreme) will make you look like a phenomenal cook. The only hands-on stuff I had to do was season the thighs, vacuum seal them with a pat of butter, dump them in the water bath, and brown them.
Servings: 4
Ingredients
- 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 tablespoons unsalted butter, ghee, duck fat, or your fat of choice
- 2 tablespoons lard
- Fleur de sel
Instructions
- Pat the thighs dry and season the flesh side with salt, pepper, and your choice of seasoning. I used garlic powder and dried thyme.
- Vacuum seal each thigh with a pat of butter on top of the flesh side. Use ghee if you're on Whole30.
- Dunked all of your chicken thighs in your SousVide Supreme set at 150°F and let them sit in there for 1½ hours. If you're not planning to cook them off right away, put the thighs in an ice bath in the fridge. If you're ready to cook them, put all the thighs in between two baking sheets and weigh them down with whatever you have on hand (I used cast iron skillets) for 30 minutes.
- Remove the flattened thighs from the plastic bags and dry them thoroughly. Heat 2 tablespoons of lard over medium heat and when the lard starts smoking, add two thighs, skin side down. Leave them undisturbed for 5 minutes and then flip them over and fry them for an additional minute.
- Remove the chicken thighs from the pan and place them on a wire rack. Sprinkle some fleur de sel over the crisped skin. Serve with your veggies of choice!
Nutrition
Calories: 524kcal | Carbohydrates: 1g | Protein: 28g | Fat: 45g | Fiber: 1g | Sugar: 1g