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Home » Crispy Sous-Vide Chicken Drumsticks

Crispy Sous-Vide Chicken Drumsticks

February 20, 2018

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These Crispy Sous-Vide Chicken Drumsticks are so tender and juicy in the inside and crispy on the outside!

From this month’s Degustabox, I was inspired by The Spice Hunter’s Coriander and Lime Rub to make these Crispy Sous-Vide Chicken Drumsticks

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This Coriander and Lime rub is made with garlic, coriander, sea salt, onion, lime, cilantro, sugar, cumin, and jalapeno pepper.

If you follow me on Instagram and see my stories I have been having fun in the kitchen lately especially with sous-viding.  When I worked in the industry the application of sous-viding was popular in one restaurant I worked at in Palm Beach, Florida and we sous-vide our meats, fish, and lobster.  Now, this technology is available for home use and I love it!

These Crispy Sous-Vide Chicken Drumsticks are so tender and juicy in the inside and crispy on the outside!

When I buy chicken, I will buy a whole chicken and butcher it.  I separate it into wings, breast, thighs, and drumsticks.  I chose this recipe with drumsticks because I don’t really use them unless it is for fried chicken and my freezer is full!  I will use the bones to make stock.

These Crispy Sous-Vide Chicken Drumsticks take two hours to cook with an immersion circulator setup and then right after they are cooked they are broiled till the skin becomes golden.  Crispy skin on the outside, tender and juicy on the inside!

These Crispy Sous-Vide Chicken Drumsticks are so tender and juicy in the inside and crispy on the outside!
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5 from 15 votes

Crispy Sous-Vide Chicken Drumsticks

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4
Calories 588kcal
Author Stacey

Ingredients

  • 8 ea chicken drumsticks
  • 4 tsp. salt
  • 4 tsp sugar
  • 4 tsp. Coriander and Lime Rub
  • 3 TBSP extra virgin olive oil

Instructions

  • Gather all ingredients and equipment
  • Heat your immersion circulator to 155°F complete with the water bath set up.
  • Place drumsticks in sous vide bags and season with salt, sugar, rub, and oil.
  • Cook the drumsticks for 2 hours.
  • Remove the cooked chicken drumsticks from the bags and place on a cookie sheet or oven-safe dish.  Broil the drumsticks on high until golden brown.

Nutrition

Serving: 157g | Calories: 588kcal | Carbohydrates: 7g | Protein: 58g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 196mg | Sodium: 2106mg | Potassium: 556mg | Fiber: 2g | Sugar: 4g | Vitamin A: 85IU | Calcium: 79mg | Iron: 1.9mg
Tried this recipe?Mention @SprinklesbyStacey or tag #sprinklesbystacey!

 

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Filed Under: Dinner, Product Review, Recipes Tagged With: chicken drumsticks, sous-vide 8 Comments

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Reader Interactions

Comments

  1. Patrick McCann says

    August 30, 2018 at 11:37

    5 stars
    No protein in the nutrition facts?

    Reply
    • Stacey says

      August 30, 2018 at 11:57

      Thanks, Patrick! I have updated the nutrition facts using calorieking.com my plugin for the nutritional facts didn’t do it correctly. Thanks again 🙂

      Reply
  2. Liz says

    February 21, 2018 at 15:05

    We have a sous vide and have only used it once. I’ve saved this recipe so we can try it!

    Reply
    • Stacey says

      February 23, 2018 at 19:40

      Yeah, that’s awesome!! Thank you!

      Reply
  3. Falak says

    February 21, 2018 at 15:02

    5 stars
    Oh I am obsessed with this Coriander Lime spice by Spice Hunter. Also, got it in my Degustabox last month and have already used it in 10 recipes! 🙂

    Reply
    • Stacey says

      February 23, 2018 at 19:41

      That’s awesome! This spice rub is really good.

      Reply
  4. Rebecca @ Strength and Sunshine says

    February 21, 2018 at 10:11

    Such a great way to cook them up!

    Reply
    • Stacey says

      February 23, 2018 at 19:43

      Thanks!

      Reply

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Hi! I'm Stacey and welcome to Sprinkles by Stacey, a chef-inspired food, and lifestyle blog! I believe that everyone should learn how to cook using real ingredients, even though they may not be a chef. I believe that people deserve to know where their food comes from and how it is made. Recipes are created using only fresh and seasonal ingredients. The food shared comes from my experience in the culinary industry, travels, and memories from my childhood. I also write about my life with homeschooling, motherhood, and faith. Read More…

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COPYRIGHT 2015-2019, Stacey Welch-Andrade. Please use a direct link to my site/post when using my photos. It is NOT permissible to copy anything else on my site without prior written consent. Sponsored Posts always include thoughts that are my own. I try to share things I love and think you'll be interested in learning more about. Affiliate links are used at times. Sponsored Posts are never written by sponsors. These options are what make the time I devote to my blog possible! Thank you for your support! Please give credit where credit is due. I work hard on this blog and test recipes before posting. plagiarism- the practice of taking someone else's work or ideas and passing them off as one's own.

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I BLOG BECAUSE I believe that everyone should learn how to cook using real ingredients, even though they may not be a chef. I believe that people deserve to know where their food comes from and how it is made. I love to share my enthusiasm and passion for food. Read More…

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