I found this lost METHOD of Super Crispy Chicken!

[Music] welcome back to Sevilla everything guys today is our very first episode of myth busting the Internet has a lot of theories and myths about crispy chicken and if you enjoyed this episode let us know in the comments down below because we will make us serious out of it just make sure you put your comments down below and our very first episode is going to be about boiling water and crispy chicken is that good is that really just a myth there's only one way to find out if that actually works and that's to do it check it out I started off with chicken thighs I believe they are perfect for this experiment because they provide two things the skin and a good amount of fat underneath and to be honest they just taste way better than chicken breast however if the theory is right this should work just as good with chicken breast and to test this theory correctly I'm first going to split them in two batches one of them we're gonna be using the boiling water method and the other one we're not that way we can really tell and see if this method really works now no one likes chicken without seasoning and for me at least the best one is gugus wrap by the way you cannot buy this rub you got to make it yourself I have a whole video on showing you how to do it it's easy and you already have all the ingredients at home whenever you seasoning chicken make sure you season it well I only season the meat side and never the skin I believe if you seasoned the skin you will prevent it from getting crispy and because googas rub has a little bit of sugar in my also burn so always try to avoid seasoning the skin when I was done with the rub you can see almost every single part was covered and they were ready to be cooked sous-vide but before that we got a runner experiment and here's the theory the first thing we need to do is to boil some water then you want to turn skin side up the next thing to do is to throw the boiling water right on top and when you do this is what happens sometimes it just works better than others if your skin just shrinks ups it's okay but I mean if he curls up something like this it's absolutely ridiculous there's no way that that's gonna be good but hey we gotta run this experiment and find out and supposedly it makes a very crispy skin I'm not quite sure about the science behind it but it's supposed to make it really crispy I do have my doubts after getting all of them treated the next thing to do is to put them in the bag once they're all bagged up just seal them and get them ready for Suvi talking about that I'm gonna be cooking all of them in the same container at a hundred and sixty-seven degrees Fahrenheit for two hours and I can't wait to find out if this actually works once the two hours had elapsed I quickly took them out get them out of the bag put them on the cooling rack and this is what they look like this is the one that had boiling water it still feels firm the skin has now stuck to the meat and this is our control right away you can tell the color of the skin is completely different it's also firm and the skin is very attached to the meat now there's many different ways for you to sear a chicken and I want to give it a shot to as many as possible rather you like to use a torch pan sear it bake it in the oven we're gonna test them out to find out which one is best and my very first is gonna be the torch this might be one of the worst but it's also the fastest and the most convenient the key is to keep the torch moving the last thing you want is for it to burn and by keeping it moving you will gradually crisp up that skin and here we have our control which was not boiled I can tell you right away that the skin is very rubbery and if we're talking about crispy skin this is far away from it and here we have the boiled one and to my surprise the skin is really attached to the meat way better than the control as I pull it completely back you can see that the skin is way thinner that is a good thing after sticking them in the oven for 10 minutes in the broiler this is what they look like as you can see already it's way better than the torch just visually it looks awesome and you can tell right away that the skin is much crispier and here we have our control aka not boiled the skin is completely attached to the meat but the top is a little bit soft and soggy it's not as crispy as I want it and here we have the boiling water one and I'm not quite sure if you can hear that but check it out it is way drier and even though it's not as dark it is crispy and to my surprise it just feels way better than the regular traditional one this is probably my favorite way to finish up sous-vide chicken just put a little bit of oil in the pan and let it sear to ensure has full contact I like to put a weight on top now we want the fat to render so don't keep your heat too high just enough to get it crispy usually takes anywhere between two to three minutes but to keep things even I give each one two minutes for searing and that's it and once I was done this is what they look like and here we have the one that was boiled and I hope you can hear this it's nice and crispy and exactly what I'm looking for when searing chicken even though they were sear for the exact same time the exact same heat this one got a little burned and if I touch the skin yeah it's a little crispy but not like the other one but in the edges as you can see it's not a hundred percent it's good but it's not perfect but the important thing as always is the taste test and the first one is the one with boiling water and as I take it apart it just breaks it's so crispy that he cannot hold itself together and when I take a bite oh yes this is awesome and it tastes really good in our control one to my surprise is not even close to as crispy even though it's more burned you can clearly see that it's still a little bit rubbery when I turn it around you can see the edges are not good and that's the result can you actually believe that pudding boiling water on top of your chicken skin actually makes it crispy and it works I mean I was a little skeptical but after the results are in it is a fact I hope you guys give it a try at home now if you do have any more suggestions about myth or a theories of the internet make sure you put it on the comments down below because I want to see it and make a video about it so that we can all share our knowledge or just a terrible fail anyway guys I hope you enjoyed this video if you do enjoy it make sure you give it a thumbs up if you're not a subscriber be sure to subscribe for future videos remember if you're interested in anything I use everything is always on the description down below for you thank you so much for watching and we'll see you guys for the next one take care buddy bye-bye

Channel: Sous Vide Everything

Views: 1,471,168

Keywords: chicken, crispy, crispy skin, sous vide chicken, chicken thighs, juicy chicken, chicken recipe, how to cook chicken

Id: m4u8mFnPBD0

Length: 6min 11sec (371 seconds)

Published: Tue Mar 10 2020