6 pieces chicken legs and/or thighs
Salt and pepper
2 eggs, beaten
2 cups flour
2 tsp. salt
1 tsp. pepper
1 tsp. dry mustard
1 tsp. paprika
Set your Yedi Houseware immersion circulator to 155 degrees (F) and preheat the bath.
Season chicken with salt and pepper and place in a vacuum bag.
Seal the bag. Immerse the bag in the bath.
Cook for 2 hours.
Remove chicken from bag and pat dry.
Dredge chicken first in beaten egg and then in the mixed dry ingredients.
Fry in a Yedi Houseware Air fryer or Dutch oven in oil heated to 350 degrees (F). Drain on paper towel and serve hot.