Sous Vide Crispy Chicken Thighs

Pat the thighs dry and season the flesh side with salt, pepper, and your choice of seasoning. I used garlic powder and dried thyme.

Vacuum seal each thigh with a pat of butter on top of the flesh side. Use ghee if you're on Whole30.

Dunk all of your chicken thighs in your soups vide, set at 150°F, and let them sit in there for 1½ hours.

Place the thighs in between two baking sheets and weigh them down with whatever you have on hand for 30 minutes.

Remove the flattened thighs from the plastic bags and dry them thoroughly.

Heat 2 tablespoons of lard/butter over medium heat. When the lard starts smoking, add two thighs, skin side down. Leave them undisturbed for 5 minutes and then flip them over and fry them for an additional minute.

Remove the chicken thighs from the pan and place them on a wire rack. Sprinkle some fleur de sel over the crisped skin.