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SOUS VIDEO chicken
6hours @ 165°
Whisk together the 1 cup all-purpose flour, 1 cup cornstarch, 2 to 5 teaspoons freshly ground black pepper, 1 teaspoon paprika, ½ teaspoon cayenne pepper, 2 teaspoons baking powder, and 1 teaspoon kosher salt in a large bowl.
Pour in the 1 ¾ cups cold water and whisk until smooth. Cover and refrigerate the batter.
Whisk the batter to recombine. (If the batter seems too thick, add some cold water, no more than 1 tablespoon at a time, until the batter becomes the consistency of pancake batter.)
Place half the chicken pieces in the batter and turn to coat. Remove the chicken from the batter, allowing the excess to drip back into the bowl, and carefully slip it into the oil.
Fry the chicken and keep your attention on the oil temperature, adjusting the heat as needed to keep the oil between 300°F and 325°F
Cook the chicken until deep golden brown and white meat registers 160°F or 175°F for dark meat, 12 to 25 minutes, depending on the size of the chicken pieces and the temperature of your oil.
Place the fried chicken on the wire rack to drain. Bring the oil back to 350°F and repeat with the remaining pieced.