Step 1

Pre-heat the water bath: Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 165°F (74°C).

Step 2

Place the chicken drumsticks on a plate and rub 1 tablespoon of olive oil on all sides.

Step 3

In a small bowl, whisk together paprika, garlic powder, salt and pepper until combined. Then rub half of the seasoning evenly over the chicken legs.

Step 4

Place the seasoned chicken legs to a zip-lock bag and arrange in a single layer.

Step 5

Seal the bag using the “water displacement” technique: seal all but one corner of the bag, and slowly place it in the cold water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (Feel free to use a vacuum sealer if you have one.)

Step 6

Place the bag in the sous vide water bath and cook for 2 hours. (Make sure the chicken is fully submerged while the seams of the bag are above water. You can add heavy kitchen items to weigh the bag down if necessary.)

Step 7

When the timer goes off, remove the chicken from the bag and pat dry with paper towels. (Be very gentle and not to break the skin.)

Step 8

Sprinkle the rest of the seasoning over the cooked chicken drumsticks.

Step 9

Heat a skillet over medium-high heat and add the remaining oil (if using a grill, you can rub cooked chicken with the oil). When it gets smoking hot, add the chicken drumsticks, cook for about 1 minute each side until nicely seared.

Step 10

Remove the chicken from the heat and let it rest for a few minutes before serving.