Fried Louisiana Style 65°C Chicken Sandwich


  • 1 boned chicken thigh (around 300 g)
  • 20 g olive oil
  • Cajun spices:
    • 15 g white pepper
    • 15 g black pepper
    • 30 g onion powder
    • 30 g garlic powder
    • 20 g dried oregano
    • 10 g cayenne powder
  • 200 g natural yoghurt
  • 1 egg (55 g)
  • 200 g flour
  • 1 litre of oil for frying
  • 1 brioche bun (80 g)
  • Garlic mayonnaise (50 g)
  • 1 onion slice (35 g)
  • 2 slices of havarti cheese (20 g)


  1. We first tenderise the chicken with the yoghurt in a bag, vacuuming it to 99%. We leave it to tenderise for 60 minutes.
  1. We then wash the chicken, dry it and place it into a vacuum bag with the olive oil. We pack it and cook it for 1 hour at 65°C. (1 hour in the core of the product from when the water in the tank reaches a temperature of 65ºC). Remember to insert the needle probe when working.
    1. After that time, we open the bag, remove the chicken, dry it and season it with the Cajun spices.
    2. We then dip the chicken in the flour, followed by the egg and then the flour again and fry it at 170°C until golden and crunchy.
    1. We warm the Brioche, add the onion, sauce, fried chicken, 2 slices of havarti cheese, melt it and serve.
    2. The mixture of vacuum cooking and frying techniques can be a good option for achieving innovative results. In this way, we obtain a crunchy and really juicy piece of chicken.

      Chef notes