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If you want chicken tenders that are ultra juicy on the inside, but nice and crisp on the outside, these sous vide chicken fingers are just for you!
Plus, the homemade honey mustard dipping sauce is to die for!
The sous vide allows us to cook the chicken perfectly so it never gets dry. It comes out absolutely perfect every time!
Cooked in a vacuum seal bag with spices, then dipped in breadcrumbs and fried to golden perfection, you never have to worry about whether or not the chicken is done - it always is, and is never over done!
You may also like these air fryer chicken tenders if you're into chicken tenders 🙂 And for more in depth information, check out this complete sous vide chicken guide!
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Why This Recipe Works
- Cooking the chicken strips sous vide ensures they are never over or undercooked - they are always perfectly juicy and tender.
- Panko breadcrumbs add a light crispness to the outside of the chicken tenders.
- The recipe is versatile - you can use any seasonings and/or dipping sauces you like!
More Sous Vide Chicken Recipes
- Sous Vide Chicken Breast
- Sous Vide Chicken Thighs
- Sous Vide Stuffed Chicken Breast
- Sous Vide Fried Chicken
- Sous Vide Whole Chicken
- Sous Vide Teriyaki Chicken
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What is Sous Vide?
Sous vide is basically a method of cooking using what is called an immersion circulator (i.e. the sous vide machine). This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.
Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.
To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."
What is the Water Displacement Method?
The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).
Use a clip (I use sous vide magnets) to clip the bag to the side to keep it from floating and getting air and/or water inside.
Tools Used
You will also want to check out these posts on the best sous vide containers and the best sous vide bags for more information!
Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of this post.
Try and choose chicken tenders that are all close in size to ensure they cook evenly. You can also buy chicken breasts or thighs and cut them into strips if you can't find tenders already cut.
We use a simple rub of ground garlic, mustard, paprika, pepper, salt and olive oil when we sous vide the chicken.
Panko breadcrumbs add a nice crisp exterior when we fry the chicken tenders (after we sous vide them).
I always like to use avocado oil when frying as it has a high smoke point so I can ensure it doesn't burn.
Dijon mustard, mayonnaise and honey are mixed together to make the honey mustard sauce (it's soooo good!).
Step By Step Instructions
eat a sous vide water bath to 140°F. I also included a temperature table below so you can choose how you prefer to cook your tenders. I personally thin 140°F is the best temperature for optimal results.
Mix together the salt, pepper, garlic powder, paprika and ground mustard.
Coat the chicken in the olive oil then rub the spice mixture on.
Place in a vacuum seal bag and seal.
Cook in the water bath for 2 hours.
Remove from bag (reserving bag juice) and set aside.
Combine the beaten egg with the milk and the reserved bag sauce.
Dip the chicken in the flour, then the egg mixture, then the panko breadcrumbs.
Heat the avocado oil in a large skillet over medium heat until the oil is shimmering.
Place the chicken tenders in the oil and cook until golden brown on the outside, about 3-4 minutes per side.
Remove and serve with honey mustard dipping sauce.
Honey Mustard Sauce
Mix ingredients together until well combined.
| Temperature | Time | Result |
| 140°F-145°F | 1 ½ to 2 ½ hours | Soft and juicy (recommended) |
| 150°F-155°F | 1 ½ to 2 ½ hours | Juicy, tender, slightly stringy |
| 160°F+ | 1 ½ to 2 ½ hours | Firm and stringy |
Expert Tips
- You can sous vide these straight from frozen, just add 30 minutes to the cook time.
- Heat the oil to shimmering BEFORE adding your chicken. Otherwise the breadcrumbs soak up the oil and become greasy.
- You can substitute regular breadcrumbs instead of panko if needed - they will both work well.
- While your chicken is frying, let it fully brown on one side before flipping to give the breadcrumbs time to stick to the chicken. In other words, let it be while it's cooking.
Variations and Options
- You can brown them straight from the bag without the coating if you are looking for something faster and easier - just be sure you don't overcook them.
- Coat them in barbecue sauce or buffalo wing sauce before adding them to the bag.
- Dip them in this Cajun remoulade sauce or this Thai peanut sauce for something a little different.
- Use different rubs when cooking them, such as:
- Cajun seasoning for some spice
- Garam masala for an Indian inspired dish
- Everything bagel seasoning
- Taco or fajita seasoning
- Drizzle on a lemon butter sauce.
- Serve alongside these favorite sides:
Frequently Asked Questions
You can sous vide chicken tenders anywhere from 1 ½ hours to 3 hours for the best results (more than 3 hours and they start to become mushy).
The best temperature to sous vide chicken tenders at is 140°F to 145°F. Choose 140°F if you plan on frying or crisping them afterward because it helps them to stay juicy.
Sous vide chicken breast can come out rubbery if it is overcooked (too long past recommended times or at too high a temperature). Sous vide chicken thighs/legs can be rubbery if they are not cooked at a high enough temperature (they should be cooked at at least 150°F to properly break down and become tender.
Chicken cooked to 140°F for one hour and 28 minutes is totally pasteurized and safe to eat.
Storage and Reheating
Leftovers can be stored in an airtight container and reheated in an oven, toaster oven or air fryer to crisp them up.
You can also reheat them in a sous vide water bath if they are not already coated in breadcrumbs. This is actually the best way to ensure they stay perfectly juicy.
If you cooked them with the crust, you can chops them up and use them in some of these ways:
- Use in tacos or burritos with some of this green salsa
- Use in quesadillas
- Use in a salad
- Use in this Instant Pot chicken pot pie
- Use in this spicy chicken ramen
- Chopped up and served on a sandwich with bbq sauce or hot sauce
- Use in chicken noodle soups or any other chicken soups
- Use in this Cajun pasta or in this Instant Pot jambalaya
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Sous Vide Chicken Tenders
Ingredients
- 1 pound chicken tenders
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon ground mustard
- 1 cup panko breadcrumbs
- ¼ cup flour
- 2 eggs beaten
- 1 tablespoon milk
- 3 tablespoon avocado oil
Honey Mustard Sauce:
- ¼ cup mayonnaise
- ¼ cup Dijon mustard
- ¼ cup honey
- 1 teaspoon apple cider vinegar
- ¼ teaspoon paprika
Instructions
- Heat a sous vide water bath to 140°F. *see table in post above for other temperature cooking options.
- Mix together the salt, pepper, garlic powder, paprika and ground mustard.
- Coat the chicken in the olive oil then rub the spice mixture on.
- Place in a vacuum seal bag and seal.
- Cook in the water bath for 2 hours.
- Remove from bag (reserving bag juice) and set aside.
- Combine the beaten egg with the milk and the reserved bag sauce.
- Dip the chicken in the flour, then the egg mixture, then the panko breadcrumbs.
- Heat the avocado oil in a large skillet for medium heat until the oil is shimmering.
- Place the chicken tenders in the oil and cook until golden brown on the outside, about 3-4 minutes per side.
- Remove and serve with honey mustard dipping sauce.
Honey Mustard Sauce:
- Mix ingredients together until well combined.
Expert Tips:
- You can sous vide these straight from frozen, just add 30 minutes to the cook time.
- Heat the oil to shimmering BEFORE adding your chicken. Otherwise the breadcrumbs soak up the oil and become greasy.
- You can substitute regular breadcrumbs instead of panko if needed - they will both work well.
- While your chicken is frying, let it fully brown on one side before flipping to give the breadcrumbs time to stick to the chicken. In other words, let it be while it's cooking.
Nutrition
Henry says
I really liked how I didn't have to worry about whether the chicken was cooked or not when frying it. Definitely using this recipe going forward.
Danielle says
That's the best part!