Prep the chicken by liberally seasoning it with kosher salt, and place in a bag in a single layer and vacuum seal.
Place the bag in the water bath (clip to side) and cook for 1 1/2 to 2 hours.
Chill the chicken in an ice bath for 15 minutes.
Dredge the Chicken
Place the buttermilk in a large container or bowl.
Mix seasoned flour ingredients together in another large container or bowl.
Remove the cooked chicken from the bag, and pat dry with paper towels. Dip the chicken in the seasoned flour, then into the buttermilk, then back into the flour. Lightly shake off any excess.
Fry the Chicken
Preheat enough oil to cover the chicken pieces to 375° F / °190° C.
Carefully lower chicken pieces into the hot oil and fry for about 3 to 4 minutes or until golden brown. Use a spider, slotted spoon or tongs to maneuver the chicken pieces so they fry evenly.
Remove from the oil and place on a sheet pan with a cooling rack. Season with a sprinkle of kosher salt and serve immediately.
Video
Notes
Recipe can easily be scaled up.
Any type of chicken can work. I prefer thighs, but if you like breasts, wings and/or drumsticks, or a variety, it's all good. Sous vide makes sure all the pieces will be perfect.
You can brine the chicken ahead of time, but it's not necessary with sous vide. Just season it with kosher salt ahead of time.
You can cook the chicken sous vide and then chill in advance of frying.
You can use an egg wash if you don't have buttermilk. Whisk 3 eggs with 1/4 cup water or milk,
Can fry in batches to use a smaller frying pot and less oil.
Fry at a higher temperature than normal since the chicken is already fully cooked and you are just browning it.
Don't overcrowd the pieces in the oil or it will cool down and take longer to brown.