Introduction: PID Controlled Fried Chicken

My standard for fried chicken is

1. tender and juicy inside

2. crunchy outside

There are two equipment engineered to do just that

1. Sous vide

2. Electric deep frier

I am using Fusion Chef Sous Vide and Waring frier. Both machines have one thing in common - a proportional–integral–derivative controller (PID controller) to keep temperature exactly where you want! Here is a wikipedia page for you to geek out on, after you hand the cooking over to those machines:

You'd also need a vacuum sealing machine. I use VacMaster Chamber Machine.

Step 1: Put the Chicken in the Bag

Put the cut up parts in a vacuum bag, without overlaps.

Pack in a flavor you like. New York Times has a good list

Seal the bag.

Step 2: Put the Bag in the Machine

Choose how cooked you want the chicken to be, using this amazing chart from ChefSteps.

"Cooked at 149 °F / 65 °C for an hour, chicken breasts will emerge juicy and tender.

For tender, boneless chicken thighs, cook at 167 °F / 75 °C for 45 minutes."

Preheat the machine. Throw the whole bag in and start the timer once the temperature is reached.

Hint: this is the time you read about lovely PID controller.

Step 3: Dip It!

Following the NYT recipe, mix the following in a big bowl:

  • 1 ½ cups all-purpose flour
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • optional: garlic, onion, chilli powder

Have a separate bowl of buttermilk.

One piece at a time, cover it in flour, dip it in buttermilk, then flour.

Step 4: Fry It!

Since the meat is cooked, this part is quick and simple. You can fry it whenever folks want some.

  1. Heat oil to 400 F
  2. Fry for 2min or till golden and crispy.

Step 5: Enjoy!

That was your stress-free bound-to-turn-out-fantastic tender and crunchy fried chicken recipe, guaranteed by PID controllers.


Hungry? Get some train eating /reading on Braided Nutella Bread by my lovely Italian baking master