Perfect fried chicken and waffles with honey hot sauce syrup from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals (page 93) by Lisa Q. Fetterman and Meesha Halm and Scott Peabody

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Notes about this recipe

  • Eat Your Books

    Can substitute cornstarch for potato starch. Process takes 2-6 hours.

  • bwhip on August 12, 2017

    Just fantastic, maybe the best fried chicken we've ever had. Once again the sous vide technique gave us perfectly cooked chicken, and the crust was wonderfully crispy and had great flavor, with just a little kick from the hot sauce. I cut up a whole chicken and made the breasts and thighs boneless (skin on). So good.

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