Sous Vide Chicken Fingers Recipe

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.