Fried chicken sandwich

For the plain test: vacuum seal each breast and cook in a water container with a sous vide to exactly 155F, then slice.

Slice the breasts into equal 160 gram portions.

Salt at 1 per cent of the weight on both sides and refrigerate one hour.

Mix the flour and cornstarch and toss in a spice rub of garlic powder, chili powder, smoked paprika and salt.

Triple dredge each piece: flour mixture, milk, flour, milk, flour, to build a craggly surface.

Heat peanut oil in a wok over medium high to 350F and fry the pieces until golden brown and 155 to 160F internal.

Drain on a baking sheet.

Build on a potato roll with mayo, pickle slices, green leaf lettuce, the chicken and more mayo on the top bun.