Chicken pieces spread out on parchment paper.
Coat with Tony Chachere's creole seasoning
While we at it might as well do up some hearts, gizzards and livers for tomorrow. They get Tony C's and a little butter for good measure.
Pieces all vac packed and ready for the sous vide
Coleman can cooler filled with water and bags of chicken bathing nicely
all set up and will sous vide at 165 for a couple hours
After the sous vide bath the chicken will be cooked but since this is PFC (Pennsylvania Fried Chicken)we'll mix up a little beer batter wit more Tony C' and give the piece a quick dunk then open fried in a shallow harrow wok just to crisp up the beer batter.
The offal will stay in the SV for 18 to 20 hours then i'll skewer the meats and grill over lump charcoal basting with with Soy Vay very teriyaki.