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Dec 27, 2013 05:53 PM

Sous Vide Fried Chicken Question

Dear Chowhounders,

I am planning on making Sous Vide Fried Chicken on New Years Eve but would also like to use my immersion circulator for another dish that day as well. Has anyone had any experience sous vide the chicken first then keeping it in the bag sealed for a couple days? I would then take the chicken out of the fridge then deep fry New Years Eve.

Seems like it would work but wanted to check with you.


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  1. Sure. Once your SV is complete, immediately drop the temperature down as quickly as possible by placing in ice water (the larger the vat and greater the quantity of ice the better). This is an ideal time to do it especially if you have a balcony full of snow because you can leave your vat on the balcony and add snow to it to keep it cold.

    You'll want to bring it back in a refrigerate though.

    1. It'll be fine. I work at a restaurant, and we routinely sous vide enough beef/pork/chicken/etc for a few days at a time. Do ice immediately after cooking and store refrigerated until needed.

      1. Thanks for the info, should i warm the chicken again in the sous vide or should going straight to deep fry be good?

        Thanks again

        1 Reply
        1. re: snowbordinglife

          I would think that deep frying should be enough to warm it through. Besides, aren't you going to bread it or coat it in something before frying?