Elevate your culinary game with Bulgarian Phoenix, a dual-textured chicken marvel that brings you the best of both worlds. Savor chicken breast and thigh, first tenderized to perfection in a sous vide bath, then robed in a flavorful flour mixture and fried to golden divinity. This isn’t just chicken; it’s culinary artistry.
Preparation Time: Approximately 1 hour 20 minutes, plus 2 hours of cooking time
Elevate your culinary game with Bulgarian Phoenix, a dual-textured chicken marvel that brings you the best of both worlds. Savor chicken breast and thigh, first tenderized to perfection in a sous vide bath, then robed in a flavorful flour mixture and fried to golden divinity. This isn’t just chicken; it’s culinary artistry.
Preparation Time: Approximately 1 hour 20 minutes, plus 2 hours of cooking time
Ingredients (for four people)
- Chicken thighs, boneless and skinless: 2 pieces (approximately 300 grams)
- Chicken breasts, boneless and skinless: 2 pieces (approximately 300 grams)
- Fine sea salt: 2 teaspoons
- Black pepper, freshly ground: 1 teaspoon
- Smoked paprika: 2 teaspoons
- Garlic powder: 1 teaspoon
- Fresh thyme: 4 sprigs for thighs, 4 sprigs for breasts
- Olive oil: 4 tablespoons
- Flour mixture: 1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper
- For deep-frying: Sunflower oil, approximately 1.5 liters
Method to prepare the sous vide and deep-fried chicken
- Preparation: Preheat two separate sous vide machines — one to 60°C (140°F) for the breast and another to 65°C (149°F) for the thigh.
- Separate: Divide salt, pepper, smoked paprika, and garlic powder into two bowls. Season the chicken breasts in one bowl and thighs in the other.
- Bag it Two-Ways: Place the seasoned chicken thighs in one vacuum-seal bag and breasts in another. Add 2 tablespoons of olive oil and 4 thyme sprigs to each bag.
- Seal and Cook: Vacuum-seal both bags. Place the chicken breasts in the 60°C bath for 1 hour 30 minutes and thighs in the 65°C bath for 1 hour.
- Flour Mixture: While the chicken cooks, prepare your flour mixture by combining the all-purpose flour, salt, and black pepper in a shallow dish.
- Preheat Oil: Fill a deep-fryer or large pot with sunflower oil and heat to 180°C (356°F).
- Cool and Coat: Remove the chicken from their sous vide bags and pat dry. Allow to cool to room temperature. Dredge each piece in the flour mixture, fully coating it before shaking off excess flour.
- Deep-Fry: Carefully lower the flour-coated chicken pieces into the hot oil. Fry until golden brown, approximately 5–7 minutes.
- Drain: Remove the chicken pieces and place them on paper towels to drain excess oil.
- Serve: Display this sumptuous creation hot, adorned with sprigs of fresh thyme or lemon slices.
Tips and Tricks
- Dry Before Dredge: Pat the chicken thoroughly before dredging in the flour mixture for maximum crispiness.
- Keep It Hot: A digital thermometer is your best friend for maintaining the perfect frying temperature.
- Flavor Fusion: Add some smoked paprika or garlic powder to the flour mixture for an extra flavor kick.
Alternative Preparation Suggestions
Add eggs to make the chicken even more juicier: Cover them with a film of beaten eggs before dredging the chicken pieces into the floor.
Storage Suggestions
Wrap any leftover chicken tightly in aluminum foil or place in an airtight container. Store in the refrigerator for up to 3 days. To revive its original glory, reheat at 160°C (320°F) in an oven.
Interesting Facts
- Employing two sous vide temperatures ensures that each chicken meat achieves its ideal texture.
- Flour coatings are not traditional in Bulgarian fried chicken recipes, making this dish a fusion of cultures and cooking techniques.
- Historically, elaborate chicken dishes like this would grace the tables of Bulgarian festivities and holidays, symbolizing unity and happiness.
Your kitchen is not just a room; it’s the stage for culinary excellence. Happy cooking!
