10 Chicken Thighs, divided into 2 bags, and in Sous Vide set at 165F.
Paper Towels layered in pan ready for when Sous Vide time is expired.
Cast Iron pan on Pit Boss with a layer of canola oil.
Chicken is out of Sous Vide
And now in The hot oil in Cast Iron,
1 Minute later, for each batch
