T he quest for perfect fried chicken is not for the faint of heart. You need evenly golden brown skin, tender, juicy meat, ...

Place the bag in a baking dish and put it in an oven preheated to 190°C. Bake for about 60 minutes. 10 minutes before the end of baking, cut the bag open to let the chicken skin brown.

The recipe left the seasoning up to me ... of salt and pepper to the bag with my chicken. By the time I finished, the water was ready. I don't vacuum-seal my bags for sous-vide recipes.

In a bowl mix the chicken with the flour and half the spicebag mix. Shake off excess flour. Heat the oil in a wok and add the chicken, cook for 5 minutes until brown and crisp. Remove the chicken ...

or your favorite all-purpose poultry seasoning 2 cups all-purpose flour Wash and dry the chicken parts. Season well with sea salt and freshly ground pepper. Place chicken in a zip-top bag or large ...