Source: Anova Culinary
Steps
- Wet brine for 45 minutes.
- Dry rub: mix Paprika/Garlic/Cardamom/Lemon Pepper/Garlic Salt/Sugar with butter and mash, coat the chicken. I found this is actually annoying to spread, so just used 2x the spread, heated it up in microwave before spreading, and relied on the sous vide to mix around.
- 146F for 90 minutes, then sear 45 seconds each side med-high heat.