Fried chicken.
I did sous vide first (155F, 90 min) to get the different shapes equally cooked and then did the buttermilk/flour dredge.
It worked well.
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Fried chicken.
I tried sous vide first (155F, 90 min) to get the different shapes equally cooked and then did the buttermilk/flour dredge.
It worked well.
-
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