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. You can learn more about chicken breasts from my how to sous vide chicken breasts guide
When I want to try some more flavorful chicken, I often turn to Crowd Cow.
Ingredients for Sous Vide Chicken Fingers
- 4 chicken breasts, cut into 1" strips (I personally love Crowd Cow)
- 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
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Cooking Instructions for Sous Vide Chicken Fingers
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.
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.
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.
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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