Sous vide chicken drumsticks

Not only do these drumsticks come out absolutely perfectly cooked very time using the sous vide method, the honey sriracha glaze adds the perfect sweet, spice and tanginess and delicious caramelized exterior to the chicken legs.

Become a dinnertime hero when you serve up these ridiculously juicy Sous Vide Chicken Drumsticks. With this hands-off technique, your chicken legs are cooked to perfection in a water bath, retaining all of their moisture and flavor. Finish them off with a quick sear for that irresistible crispy skin, and you're ready to serve a dish that promises smiles all around the dinner table.

This is an ideal method for creating buttermilk fried chicken that’s simultaneously juicy and crisp.

Sweet on the outside and juicy succulent chicken on the inside is what keeps our family coming back to these delicious chicken drumsticks.

Fried chicken is the favorite dish among kids. My girls, for example, can eat schnitzel on a daily basis, which is basically fried chicken breast.KFC's fried chicken, on the other hand, is not so popular in my country as in the US, so I decided to try it out.Cooking schnitzel is not that difficult, and it takes only two minutes in the deep fryer, but chicken thighs (and drumsticks, which are considered as dark meat) need a much longer cooking time which can result in an overcooked or…

A take on a wonderful traditional recipe made even juicier with the Sous Vide method.

Nothing is better than coming home from a long day of work to a delicious meal — and these simple chicken legs promise just that. Pair this recipe with steamed rice and you're set.

Whenever I buy a whole chicken, I always prepare the legs and the breast separate because otherwise I end up with a dry breast or undercooked legs. I recommend to buy a free-range chicken, but don't spend your money on a very expensive breed. The cheapest free-range will do (and in most cases will taste…

A take on a wonderful traditional recipe made even juicier with the Sous Vide method.

Chicken marinated in a Greek style sauce, then cooked sous vide to be incredibly tender. This Sous Vide Greek Chicken is easy to make, and full of wonderful flavor!

Take your appetizer game to the next level with these Sous Vide Chicken Wings! They’re juicy, tender and fall-off-the-bone delicious!

This sous vide fried chicken is tender, but juicy on the inside and crunchy on the outside.

Recently, I'm learning Sous Vide cooking techniques at home. All thanks to Alan for encouraging me and connect me to this awesome Polyscience product. Also, I chance up to have a great lunch at Heston Blumenthal's restaurant on my recent trip to London. I witnessed how they cook my lunch using sous vide techniques! After I came back from my 3 weeks Europe trip, I tied up my hair, put on my apron, take a deep breath and start exploring my sous vide machine, starting with the most simple…

This sous vide teriyaki chicken uses a homemade teriyaki sauce w/ no marinade time and makes the most tender chicken breast you’ll ever eat.

These chicken legs are “braised” with the Anova Sous Vide Precision Cooker in a mustard-heavy stock. The stock is then turned into a creamy sauce for serving. How incredible does the finished dish look?

BBQ Lemon Chicken is a summertime treat that doubles down on tart and sweet in equal measure. Sous vide lemon chicken locks in those flavors even better. Although somewhat similar to the pan-Asian variety this version forgoes the drying and breading process for grilling instead. It's entirely possible to finish this dish in a cast iron skillet or sturdy saucepan as well. Just make sure to use a bit of olive oil to avoid sticking.

Chef Nelson Banegas, of Standing Room Only in Scarsdale, NY, earned second-place honors in the International Sous Vide Day 2019 Sous Vide Tastemakers contest. He shared his recipe with Sous-Vide.

The familiar flavors of Chinese cooking come together in this chicken dish. Time to serve fried chicken in a different way