20 pounds chicken thighs and drums, skin-on, bone-in
freshly ground black pepper
For the Fried Chicken:
Place 6 to 8 pieces of chicken in large vacuum seal bags with 1½ cups of buttermilk, 1½ tablespoons of paprika, a squeeze of lemon juice, and a pinch of salt and black pepper. Seal at 60 percent pressure and cook at 63°C for 15 hours in a circulator. While still in the bag, cool the chicken in an ice bath, then drain off liquid. Dry the chicken, coat in all-purpose flour, and fry for 2½ minutes at 375°F. Season with salt and pepper and serve.