Go Back
Homemade Spicy Nashville Style Sous Vide Fried Chicken photo

Spicy Nashville Style Sous Vide Fried Chicken

This Spicy Nashville Style Sous Vide Fried Chicken is bursting with flavor! Crispy, juicy chicken meets a spicy kick in this unforgettable dish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 4 pieces chicken breasts
  • 1 tsp salt for seasoning
  • 1 cup buttermilk
  • 1 tbsp Nashville hot sauce
  • 1.5 cups flour
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 1 tbsp salt for dredging
  • 1 tbsp pepper
  • 4 tbsp cayenne pepper
  • 2 tbsp brown sugar
  • 1 tbsp paprika for sauce
  • 1 tsp garlic powder for sauce
  • 1 tsp chili powder
  • 1 tsp kosher salt
  • 1 tbsp vegetable oil for sauce
  • 1 tbsp mayo
  • 1 tbsp ketchup
  • 1 tsp horseradish (creamy)

Equipment

  • Sous vide precision cooker
  • Vacuum sealer or zip-top bags
  • Heavy-bottomed skillet or Dutch oven
  • Thermometer
  • Wire rack

Method
 

Cooking Directions:
  1. Start by seasoning the chicken breasts with 1 tsp of salt. In a bowl, mix the buttermilk and Nashville hot sauce. Place the chicken breasts in a zip-top bag or vacuum seal them, and pour the buttermilk mixture over the chicken. Seal the bag, ensuring all air is removed, and refrigerate for at least 2 hours or overnight for maximum flavor.
  2. Fill a large pot with water and attach your sous vide precision cooker. Set the temperature to 145°F (63°C) and allow the water to heat up. Once the temperature is reached, submerge the sealed chicken in the water bath. Cook the chicken for 1.5 to 2 hours.
  3. While the chicken is cooking, set up your dredging station. In one bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, prepare a mixture of the remaining buttermilk and Nashville hot sauce for dipping.
  4. Once the chicken is done sous vide cooking, remove it from the bag and pat it dry with paper towels. Dip each chicken breast into the buttermilk mixture, allowing excess to drip off, then dredge it in the seasoned flour mixture. For extra crunch, repeat this step to double-dredge the chicken.
  5. In a heavy-bottomed skillet or Dutch oven, heat about 1 inch of oil over medium-high heat. Use a thermometer to check that the oil reaches 350°F (175°C).
  6. Carefully add the dredged chicken breasts to the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes on each side or until golden brown and crispy. Use a wire rack to drain the fried chicken and keep it warm.
  7. In a small bowl, mix together the cayenne pepper, brown sugar, paprika, garlic powder, chili powder, kosher salt, vegetable oil, mayo, ketchup, and horseradish. Adjust the heat level according to your preference.
  8. Once all the chicken is fried, brush the spicy sauce generously over each piece. For an even spicier kick, feel free to add more sauce to your liking!

Notes

  • Marinate the chicken in advance for up to 24 hours for deeper flavor.
  • Store cooked chicken in an airtight container in the fridge for up to 3 days.
  • Reheat in the oven to maintain crispiness.