I have'nt done sous vide cooking. ( so disregard what I might say). I wonder if you patted it dry before putting in a pan to crsip./ brown. And bring the oil up to "frying temp" maybe even a little hotter like 375 F before adding the chicken. I know you don't want to cook the inside any longer than necessary. Sort of like finishing twice fried french fries for that brown and crsip effort. Or perhaps, running the chicken under the broiler or out on the grill to crisp it up instead of pan frying. I am about to make fried chicken, I do want crispy skin today. Heat the oil up to about 350 then add the chicken. And Frozen corn carmelize in butter. Two different things. but similar.
For the corn, start with a cold pan aiming for a medium hot temp, add a dollop butter to fit how much corn. preferably use a larger size pan with a lot of cooking surface so the corn is not knee deep like it's the 4th of july. Add the corn to the cold pan. As the pan heats, it evaporates the ice/ water in the corn and the butter melts and coats the corn if you shake the pan a couple times. It's one time when a little sizzling water as it evaporates is ok. Wear a shirt. It is done when you have flipped the corn around and it begins to get alittle brown and smells fragrant. I think I got this idea when someone cut fresh uncooked corn off the cob. I have yet to try this pleasure. Also, if you make too much, it's good stirred into a cornbread recipe.
Voila'. Brown and crisp.