Sous Vide Fried Chicken Tenders

 The prefect fried chicken tender.  It’s all cooked before coating and going in the oil.   It only takes a couple minutes of frying.

SOUS VIDE FRIED CHICKEN TENDERS 

(serves 4)

Chicken Ingredients:

*8 -12 chicken tenders

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon garlic powder

*1 teaspoon onion powder

*2 teaspoons olive oil

Coating Ingredients:

*1 cup all-purpose flour 

*2 tablespoons corn starch

*1 teaspoon smoked paprika

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon garlic powder

*1 teaspoon onion powder

*2 eggs

*1/2 cup milk

*Vegetable oil for frying (I use about 1 quart)

Chicken Directions:

~Bring sous vide water bath to 160 degrees.

~In a small bowl, mix 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder.

~Coat both sides of chicken tenders with mixed seasoning.

~Drizzle olive oil over chicken tenders.

~Place chicken tenders into a vacuum seal bag, remove air and seal.

~Place into sous vide water bath and cook for 1 hour.

~Remove from water bath.

~Remove chicken from bag and pat dry (does not need to be completely dry).

Coating Directions:

~In a large heavy bottom pot, heat vegetable oil to 375 degrees.

~In a small bowl, mix 1 cup flour, 2 tablespoons corn starch, 1 teaspoon smoked paprika, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder.

~In another small bowl,  whisk 2 eggs and 1/2 cup mile until well incorporated.

~Dip the chicken tenders into the flour, then the egg mixture and back into the flour mixture.

~Place on a plate and repeat until all the chicken tenders are coated.

~Gently place in preheat vegetable oil and cook for about 2 minutes, flipping half way through if needed (I use enough oil to completely cover the chicken, so I don’t need to flip it).

~Remove from oil and place on a paper towel line plate.

~Allow to sit for 4-5 minutes before eating.