Marinate chicken in buttermilk, hot sauce, and spices overnight. You can use chicken either on the bone or boneless.
Dredge chicken in seasoned flour.
Place floured chicken on perforated pan.
Insert core-temperature probe into center of chicken.
Set Blodgett Combi to steam mode at 212F and set CT probe to desired temp. (I used 165F)
When chicken is fully cooked, remove from Blodgett Combi and put in blast chiller and lower core temp to 32F. Chicken took about 12mins in the Combi.
In this step I'm using our pan-fry pan with some olive oil at 450F for 7 minutes.
In this step I'm using our No-Fry basket at 450F for 7 mins with the vent in the open position. Smells awesome!
Perfect. Super crispy. Loads of flavor, and I don't have to clean my deep fryer!!
Now time to dig-in!