Low-temperature chicken, breaded and fried

We received the following question in our “Ask the chef” section.

“I would like to make chicken thighs at low temperature and then bread and fry them. How long and at what temperature should I cook the chicken?”

Enrique Fleischmann answered him the following way:

“I would recommend cooking the chicken for 33 minutes to 65 ºC in the middle of the product. This way, you’ll have a soft chicken that can be breaded and fried at 180 ºC. The mixture of techniques at low-temperature vacuum and frying gives excellent results for the good execution of the recipe.”