# Sous Vide Fried Chicken, Yeasted Waffle w/ Smoked Gouda and Proscuitto, Sorghum

**URL:** <https://community.anovaculinary.com/t/sous-vide-fried-chicken-yeasted-waffle-w-smoked-gouda-and-proscuitto-sorghum/5842>\
**Category:** Anova Precision® Cooker\
**Created:** [April 8, 2017, 4:57pm UTC](https://community.anovaculinary.com/t/sous-vide-fried-chicken-yeasted-waffle-w-smoked-gouda-and-proscuitto-sorghum/5842 "2017-04-08T16:57:56Z")\
**Posts on this page:** 6\
**Page:** 1

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**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\
**Post date:** [April 8, 2017, 4:57pm UTC](https://community.anovaculinary.com/t/sous-vide-fried-chicken-yeasted-waffle-w-smoked-gouda-and-proscuitto-sorghum/5842/1 "2017-04-08T16:57:56Z")

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Chicken brined in pickle juice overnight then used the amazing Anova at 140F/2 hours, then double dipped in egg wash and flour (seasoned w/ MSG, smoked paprika, onion powder, S&P) and fried at 425F for about 5 minutes. Yeasted waffle batter risen for two hours and cooked with Gouda and prosciutto. Drizzled with sorghum to finish.

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/077f16d98c9b64c6b1b986772297cbac00227e4a.jpg)

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [April 8, 2017, 6:19pm UTC](https://community.anovaculinary.com/t/sous-vide-fried-chicken-yeasted-waffle-w-smoked-gouda-and-proscuitto-sorghum/5842/2 "2017-04-08T18:19:54Z")

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That looks hella good @colewagoner! That’s the kind of breakfast I would like to wake up to. I have never brined chicken in pickle juice…how does that taste like?

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [April 8, 2017, 8:37pm UTC](https://community.anovaculinary.com/t/sous-vide-fried-chicken-yeasted-waffle-w-smoked-gouda-and-proscuitto-sorghum/5842/3 "2017-04-08T20:37:46Z")

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The chicken I have had brined this way varied from almost no impact on the flavor to a distinct but not strong dill pickle flavor. It was surprisingly good.

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**Author:** ![ChefNicole](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/chefnicole/32/100_2.png) [@ChefNicole](https://community.anovaculinary.com/u/ChefNicole)\
**Post date:** [April 9, 2017, 12:09am UTC](https://community.anovaculinary.com/t/sous-vide-fried-chicken-yeasted-waffle-w-smoked-gouda-and-proscuitto-sorghum/5842/4 "2017-04-09T00:09:00Z")

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John - we need more pictures from you! YUM! 😋

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**Author:** ![acs](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/acs/32/855_2.png) [@acs](https://community.anovaculinary.com/u/acs)\
**Post date:** [April 9, 2017, 5:28pm UTC](https://community.anovaculinary.com/t/sous-vide-fried-chicken-yeasted-waffle-w-smoked-gouda-and-proscuitto-sorghum/5842/5 "2017-04-09T17:28:48Z")

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Sous vide waffles! WANT.

Ok, seriously, nice work as always Cole.

Question - pickle brine marinade, are you using vinegar pickles or lacto? For vinegar, are we talking sweet like bread & butter style or just “normal” ones?

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**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\
**Post date:** [April 11, 2017, 9:31pm UTC](https://community.anovaculinary.com/t/sous-vide-fried-chicken-yeasted-waffle-w-smoked-gouda-and-proscuitto-sorghum/5842/6 "2017-04-11T21:31:45Z")

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Thanks! This is just regular ol’ dill pickles in the jar. Drain the juice and go!