Chicken tenders are a beloved comfort food, and when cooked using the sous vide method, they reach new heights of flavor and tenderness. This cooking technique involves sealing the chicken in a bag and immersing it in water held at a precise temperature, resulting in perfectly cooked meat every time.
In this guide, we’ll explore everything you need to know to master the art of making sous vide chicken tenders. From the best seasonings to the ideal cooking temperatures, we've got all the tips and tricks to help you achieve succulent, restaurant-quality chicken at home. Dive in to discover!
Sous Vide & Baked Chicken Tenders: Which Are Better?
But why should we choose the sous vide method over the more traditional baking?
The fact is, the sous vide technique allows chicken tenders to cook evenly in a temperature-controlled water bath, ensuring that each bite is consistently tender and juicy. This method not only maintains the chicken's natural flavors but also enhances them by allowing the meat to cook in its own juices and any added marinades.
On the other hand, baking chicken tenders is easier to end up with dry, unevenly cooked meat if not carefully monitored. So if you value consistency, tenderness, and flavor, choosing a sous vide machine like the popular SCHWUA Sous Vide Machine with precise temp control between 25°C to 95°C to cook the sous vide chicken tenderloin is undoubtedly better.
Gather the Ingredients & Tools for Sous Vide
Having established the advantages of the sous vide method, it's time to start cooking. To ensure a smooth and efficient sous vide cooking experience, it's essential to gather all necessary ingredients and tools beforehand. Here’s what you’ll need:
Ingredients
- Chicken tenders – Choose high-quality, fresh chicken tenders for the best results.
- Salt and pepper – For basic seasoning.
- Olive oil or butter – Adds flavor and helps transfer heat evenly in the sous vide bag.
- Herbs and spices – Customize your tenders with garlic powder, paprika, thyme, or any other favorites.
- Optional marinades or sauces – Consider adding barbecue sauce, teriyaki, or a lemon herb marinade for extra flavor.
Tools
- Sous vide machine – The key tool for maintaining precise cooking temperatures
- Large pot or sous vide container – To hold the water in which you'll immerse the sous vide bag.
- Plastic bags or vacuum sealer – To encase the chicken tenders; vacuum-sealed bags are ideal for even cooking.
- Tongs – For safely handling the bags when hot.
- Skillet – For searing the tenders post-sous vide.
Step-by-Step Instructions for Sous Vide Chicken Tenders
Cooking sous vide chicken strips is a straightforward process that guarantees moist and tender results. Here’s a detailed guide on how to do it:
Preparation
Start by seasoning your chicken tenders with salt and pepper. You can add additional herbs and spices according to your preference. Drizzle a bit of olive oil or a small knob of butter over the chicken to enhance flavor and aid in heat transfer during the sous vide process. If using a marinade, ensure the chicken is well-coated and let it sit for at least 30 minutes before bagging.
Bagging the Chicken
Place your chicken tenders in a plastic bag suitable for sous vide cooking. You can use a zip-top bag or a vacuum sealer bag. If using a zip-top bag, utilize the water displacement method to remove air: seal all but one corner of the bag, slowly lower it into the water until most of the air is pushed out, then seal fully.
Setting Up Your Sous Vide
Fill your sous vide container or a large pot with water and set up your sous vide machine. Preheat the water to 145°F/63°C, which is the ideal temperature for chicken that’s tender and juicy.
Cooking
Once the water reaches the desired temperature, immerse the bagged chicken tenders. Make sure they are fully submerged and not overlapping. Cook for 1 to 4 hours. The wide range in cooking time allows flexibility based on your schedule; even at 4 hours, the chicken will not overcook.
Searing
To add a delicious golden crust, heat a skillet over high heat with a small amount of oil until it’s shimmering. Remove the chicken tenders from the bag and pat them dry with paper towels. Sear the chicken for about 1 minute on each side, just enough to develop color and texture.
Serving
After searing, let the chicken tenders rest for a few minutes before slicing or serving whole. This allows the juices to be redistributed, ensuring every bite is succulent.
Additional Tips for the Best Results
Achieving the best sous vide chicken fingers requires more than just following the recipe blindly. You’ll need to consider a few extra tips to truly master the art of sous vide cooking.
Adjust Cooking Time for Frozen Tenders
If you’re using frozen chicken tenders, there's no need to thaw them first, which saves time and reduces the risk of contamination. However, you should add an additional 30 minutes to the sous vide cooking time to ensure they cook through completely. This adjustment ensures that the tenders reach the desired internal temperature for safe consumption and optimal texture.
Double Bag for Safety
To prevent any potential leaks that could expose your chicken to water during the cooking process, consider double-bagging your chicken tenders. This is especially useful if you're using zip-top bags rather than vacuum-sealed ones. A second layer of protection helps maintain the integrity of the water bath and ensures that the seasonings and juices stay with the chicken, enhancing flavor and moisture retention.
Use an Ice Bath for Immediate Cooling
If you’re not planning to eat the chicken tenders right after cooking them, or if you want to store them for later use, it's crucial to cool them quickly to ensure food safety. After the sous vide process, transfer the chicken tenders directly from the hot water into an ice bath. Chill the chicken in the ice bath for about 15 minutes or until completely cool, then dry them off and store in the refrigerator. This method also helps retain the tenderness and moisture, making the chicken just as delicious when reheated.
Conclusion
Sous vide chicken tenders are not just another dish cooked using the sous vide method; they epitomize how precision cooking can elevate simple ingredients to gourmet standards. By following the detailed steps outlined—from setting up the sous vide machine to the optional finishing sear—you can consistently achieve chicken tenders that are succulent, flavorful, and perfectly cooked, adding a reliable and impressive dish to your culinary repertoire.
