Indulge in a luxurious fusion of sous vide tenderness and crispy perfection with this Bulgarian-inspired dual-textured chicken dish. With chicken breast and thigh, this recipe ensures optimal texture and flavor, finishing with a golden, crispy coating. Elevate your chicken game with this unique preparation!
Preparation Time
Prep Time: 1 hour 20 minutes
Cook Time: 2 hours
Total Time: 3 hours 20 minutes
Ingredients (For Four People)
- 2 boneless, skinless chicken thighs (about 300 grams)
- 2 boneless, skinless chicken breasts (about 300 grams)
- 2 teaspoons fine sea salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 8 sprigs of fresh thyme (4 for thighs, 4 for breasts)
- 4 tablespoons olive oil
- 1 cup all-purpose flour
- 1 teaspoon salt (for the flour mixture)
- 1/2 teaspoon black pepper (for the flour mixture)
- 1.5 liters sunflower oil (for deep frying)
1 tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Step 1: Prepare the Sous Vide Baths
- Preheat one sous vide bath to 60°C (140°F) for the chicken breasts.
- Preheat another sous vide bath to 65°C (149°F) for the chicken thighs.
Step 2: Season and Bag the Chicken
- Season the chicken breasts and thighs separately with salt, pepper, smoked paprika, and garlic powder.
- Place the seasoned chicken thighs in one vacuum-seal bag and the breasts in another. Add 2 tablespoons of olive oil and 4 thyme sprigs to each bag.
- Vacuum-seal both bags.
Step 3: Sous Vide Cooking
- Place the chicken breasts in the 60°C bath for 1 hour 30 minutes.
- Place the chicken thighs in the 65°C bath for 1 hour.
- Once done, remove the chicken from the bags, pat dry, and let cool to room temperature.
Step 4: Flour Coating Preparation
- In a shallow dish, combine the flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create your flour mixture.
Step 5: Deep Frying
- Preheat a deep fryer or large pot with sunflower oil to 180°C (356°F).
- Dredge each piece of chicken in the flour mixture, ensuring a full coat. Shake off any excess flour.
- Carefully lower the chicken pieces into the hot oil and fry for 5–7 minutes until golden brown and crispy.
- Remove and drain on paper towels.
Step 6: Serve
- Serve hot with sprigs of fresh thyme or a few lemon slices to garnish.
Tips and Tricks
- Pat dry the chicken before coating it in flour to ensure maximum crispiness.
- Use a digital thermometer to maintain the oil at the ideal frying temperature.
- Add smoked paprika or garlic powder to the flour mixture for extra flavor depth.
Serving Suggestions
Pair this dish with roasted vegetables or a fresh green salad. A light, lemony couscous or rice pilaf complements the richness of the chicken.
Wine Pairing
- General Wine Suggestion: A crisp Chardonnay or Sauvignon Blanc will enhance the dish’s crispy texture and subtle herbal flavors.
- Bulgarian Wine: A Bulgarian Dimyat or Misket pairs beautifully, adding brightness to the richness of the chicken.
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 28g
- Fat: 30g
- Carbohydrates: 18g
- Fiber: 1g
- Sodium: 750 mg
Dietary Modifications
- Gluten-Free: Use gluten-free flour for the dredging mixture.
- Low-Sodium: Reduce the amount of salt used in the seasoning to lower sodium.
- Egg Wash: Dip the chicken pieces in beaten eggs before dredging them in the flour for even juicier chicken.
- Substitute prosciutto for bacon in the rolls for a leaner, savory twist.
Storage Suggestions
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 2 days. To restore crispiness, reheat in the oven to 160°C (320°F).
- Freezing is not recommended as it may compromise the crispy texture.
About the Dual-Textured Chicken
This dual-textured chicken recipe combines sous vide precision with the indulgence of deep-fried goodness. The sous vide technique ensures the chicken is tender and juicy, while the quick deep-fry creates a golden, crispy coating. It’s a fusion of culinary techniques that transforms humble chicken into a gourmet experience.
Cultural Context
Though sous vide is a modern cooking method, this recipe taps into Bulgaria’s rich culinary history by incorporating local flavors like smoked paprika and thyme. Traditionally, Bulgarians enjoy hearty, flavorful meats, and this dish builds on that tradition while introducing contemporary cooking techniques. The combination of tender chicken and crispy textures is reminiscent of celebratory meals, bridging old and new culinary worlds.
