How To Sous Vide Chicken Breast Tenders

Slice the chicken breasts in half to make 8 chicken tenders.

Season the chicken with garlic flavored salt and peppery hickory pepper.

Vacuum seal the chicken in a flat layer, ensuring they are spaced out for even cooking.

Place the vacuum sealed chicken in a sous-vide water bath at 140 degrees Fahrenheit for 60 minutes.

After 60 minutes, remove the chicken from the water bath and place it in an ice bath to shock it and stop the cooking process.

Dry the chicken with paper towels, patting it dry on both sides.

Heat a cast-iron skillet to medium-high heat and add half a tablespoon of olive oil.

Once the oil is hot, add the chicken to the skillet and sear until browned and crispy on both sides.

Equipment Needed

Spice Level: