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Sous Vide Chicken Fingers Recipe

Chicken tenders are a versatilely served finger food that both kids and adults love. Since the chicken is cooked sous vide it remains nice and moist and you only have to focus on browning the coating when you finish cooking it. Serve it with a variety of dipping sauces so everyone can enjoy the combinations they prefer.

Chicken tenders 2

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide chicken fingers recipe you can check out the following.

Enjoying sous vide cooking? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

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Sous Vide Chicken Fingers Recipe

  • Published: June 22, 2017
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 4 Hours
  • Cooks: 141°F (60.5°C) for 2 to 4 hours
  • Serves: 4

Ingredients for Sous Vide Chicken Fingers

  • For the Chicken

  • 4 chicken breasts, cut into 1" strips
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Salt and pepper
  • 4 sage leaves
  • For the Coating Stations

  • 3/4 cup flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 eggs
  • To Assemble

  • BBQ Sauce
  • Honey mustard
  • Ranch dressing

Want more great content like this? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Cooking Instructions for Sous Vide Chicken Fingers

For the Chicken

Preheat a water bath to 141°F (60.5°C).

Mix the spices together in a bowl. Salt and pepper the chicken then sprinkle with the spice mixture. Place in the sous vide bag with the sage leaves and seal. Place the bag in the water bath and cook for 2 to 4 hours. For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Coating Stations

First you will want to set up the stations for coating the chicken. Combine the flour, salt, and pepper on a plate. Beat the eggs into a wide mouth bowl.

To Assemble

Preheat a deep pan to medium-high heat.

Remove the chicken from the bags and pat dry. Dredge the chicken in the flour, then the egg, then the flour once again.

Add about 1/2" of oil to the pan and fry the dredged chicken breasts until the crust becomes golden brown. Flip and cook the other side until browned. Remove from the heat and serve with the BBQ, honey mustard and ranch dipping sauces.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Sous Vide Chicken Fingers Recipe

PT4H 4 Ingredients: 4 chicken breasts cut into 1\ strips 1 teaspoon garlic powder 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander Salt and pepper 4 sage leaves 3/4 cup flour 2 teaspoons salt 1 teaspoon black pepper 2 eggs BBQ Sauce Honey Mustard Ranch Dressing
4.25 stars - based on 4 reviews
Chicken tenders are versatile finger foods loved by both kids and adults. Since the chicken is cooked sous vide it remains moist; you just focus on the coating. Serve with a variety of dipping sauces.
1 Serving