- 2 chicken drumsticks
- 1 bone-in, skin-on chicken breast, cut in half
- 1 tbsp dried thyme
- 2-3 tbsp extra virgin oil
- 1 cup buttermilk
- 1 cup all-purpose flour
- Celery salt
- Garlic powder
- Onion powder
- Freshly ground black pepper
- Peanut oil, for frying
- Fresh sage leaves (optional) for garnish
Set the Anova Sous Vide Precision Cooker to 150°F (65°C).
Place drumsticks and breast pieces in a medium bowl with the olive oil and thyme. Rub seasonings into meat until thoroughly coated.
Place drumsticks in one large zipper lock bag and the breast pieces in another. Seal the bags using the water immersion technique. Refrigerate breasts. Place the drumsticks in the water bath and set the timer for 2 1/2 hours.
When the timer goes off, remove the bag with the drumsticks from the water bath. Set aside. Reduce the temperature on the Precision Cooker to 140°F (60°C), then add the bag with the breast pieces. Set the timer for 1 hour.
About 15 minutes before the breast pieces are finished, prepare for frying: Fill a deep fryer or Dutch oven half full with peanut oil. Heat over medium-high until the temperature reaches 370°F (188°C). Meanwhile, pour buttermilk in one shallow bowl and flour in another. Season flour with celery salt, garlic powder, onion powder, and black pepper.
When the timer goes off, remove the bag from the water bath. Remove the breast pieces and drumsticks from the bags and transfer to buttermilk. Toss to coat, and then dredge in the flour.
Gently place chicken in the hot oil. Fry until golden brown, 10 to 15 minutes.
Transfer to a paper towel-lined plate and drain for 5 minutes.
Meanwhile, fry sage leaves in hot oil until crisp, about 1 minute. Transfer to the plate with the chicken. Season with salt.
Enjoy immediately or serve cold with your favorite side dishes.