Marinate chicken thigh (preferably with skin and bone) with salt and pepper
Move chicken to ziplock bag and Sous Vide at 73C (163F) for 1.5 Hours
Remove chicken from ziplock back and let them cool down slightly
Heat oil to 375F. Prepare wet mixture and let stand for 15 minutes. Prepare dry mixture by combining ingredients (see ingredients list)
Dip chicken in dry mixture and coat thoroughly, move to wet mixture and back to dry mixture and coat, shake off and fry for 2 minutes
Serve warm