fried chicken sous vide...

[Jaxon]

Or sous vide fried chicken...

We had 8 chicken tenderloins to cook.  they were still in the vacuum bag we froze 'em in, so we dripped 'em in the bath at 149* for 90 minutes.  After that, we put the bag in an ice bath.  Once cooled, we put the bag in the fridge for a couple of days because we weren't ready to cook chicken.
Today, we got 'em out and took 'em out the bag and into some water.  Then we coated well with Mies Breading and deep fried 'em.
Dang!  That's a good way to do those tenderloins
Had some Chick Fil A dipping sauce for 'em...awesome (for chicken)

just sayin'...

[drholly]

Sounds like a great idea to use when chicken goes on sale... Thanks, Jack!

[ACW3]

Great idea to have chicken tenders, or even chicken breasts, ready to finish in a short amount of time, like when company suddenly shows up for dinner.

Art

[teesquare]

What a great idea Jack!

[muebe]

Sounds like a great way to make em'

[spuds]

10 thumbs up!

[KyNola]

Admittedly, I know little about sous vide.  Was putting the frozen tenderloins in sous vide for 90 minutes at 149 degrees simply to thaw them?  What little I do know about sous vide tells me the tenderloins were not cooked through due to the temperature of the water.  If they were going to ultimately be deep fried I don't understand the advantage of using the sous vide technique.

I'm not being critical.  I honestly don't understand.  Can some of you educate me?

[nepas]

Admittedly, I know little about sous vide.  Was putting the frozen tenderloins in sous vide for 90 minutes at 149 degrees simply to thaw them?  What little I do know about sous vide tells me the tenderloins were not cooked through due to the temperature of the water.  If they were going to ultimately be deep fried I don't understand the advantage of using the sous vide technique.

I'm not being critical.  I honestly don't understand.  Can some of you educate me?

X2

[Jaxon]

Admittedly, I know little about sous vide.  Was putting the frozen tenderloins in sous vide for 90 minutes at 149 degrees simply to thaw them?  What little I do know about sous vide tells me the tenderloins were not cooked through due to the temperature of the water.  If they were going to ultimately be deep fried I don't understand the advantage of using the sous vide technique.

I'm not being critical.  I honestly don't understand.  Can some of you educate me?

My wife bought a large package of chicken tenderloins.  We repackaged them 8 to 10 and vacuum sealed them and froze 'em.  That was several weeks ago.
Last weekend my wife took a pack of 'em out of the freezer with every intention of cookin' them, but never got a round tuit.  Before they went south in the fridge, I decided to cook them sous vide to protect them.  They were fully cooked when we took 'em out of the bath. 
That is where my post picked up...we took 'em out of the vacuum bag, fully cooked, breaded 'em, and deep fried for 2 1/2 minutes at 390*.  That was enuff time to brown the coating and bring the chicken up to temp. 
We adapted this cook from ChefSteps recipes for wings.  They used a pressure cooker instead of sous vide to cook the wings before deep frying - "flash frying".

Worked really good!!

just sayin'...

[KyNola]

Thank you for the reply.  So they weren't frozen when you put them in the sous vide.  My apologies.  I misread your original post.  Thanks for clarifying for me.

[teesquare]

Thank you for the reply.  So they weren't frozen when you put them in the sous vide.  My apologies.  I misread your original post.  Thanks for clarifying for me.

But - you can place frozen foods directly into a Sous Vide cook - without thawing first. You will need to add some time to the cook, but much like your famous frozen turkey boulders that you put on the smoker;D...the food will cook up just fine.