Chicken tenders cooked with the sous vide method result in tender, juicy meat with an evenly cooked interior. Sous vide allows you to precisely control the temperature and timing to get perfect results every time. This article will provide sous vide times and temperatures for chicken tenders along with tips for the best outcome.
What is Sous Vide?
Sous vide is a cooking technique that utilizes precise temperature control to cook food evenly from edge to edge. Food is vacuum sealed in plastic then immersed in a water bath that is held at a specific temperature. Since the water surrounds the entire package, the temperature stays consistent throughout. This allows food to be cooked for longer periods of time without overcooking.
Cooking sous vide results in meat that is succulent and tender. It can also give vegetables a soft but still crisp texture. Sous vide makes it easy to achieve the ideal doneness for different foods. The vacuum sealing process also helps to infuse flavor into the food.
Benefits of Sous Vide Chicken Tenders
Cooking chicken tenders with the sous vide method has several advantages over other cooking techniques:
- Evenly cooked interior – No raw or overcooked sections
- Very tender and juicy
- Precise control over doneness
- Holds well after cooking
- Infuses flavor into the meat
- Easy to get consistent results
The ability to precisely control temperature and cooking time means you can achieve the perfect level of doneness for your preference. Sous vide ensures the tenders turn out moist and tender every time.
Sous Vide Time and Temperature for Chicken Tenders
Here are recommended time and temperature combinations for sous vide chicken tenders based on desired doneness:
| Doneness | Temperature | Time |
|---|---|---|
| Rare | 140°F (60°C) | 1-2 hours |
| Medium Rare | 145°F (63°C) | 1-3 hours |
| Medium | 150°F (66°C) | 2-4 hours |
| Medium Well | 155°F (68°C) | 3-5 hours |
| Well Done | 165°F (74°C) | 4-6 hours |
Keep in mind that the thickness of the tenders will impact the time needed. Thicker pieces may need slightly longer. It’s generally better to undershoot the time and check for doneness during the cook.
Tips for Best Results
Follow these tips when cooking sous vide chicken tenders:
- Pat the tenders dry before sealing to help browning later
- Vacuum seal the tenders in a single layer to ensure even cooking
- Use a thermometer to check water bath temperature
- Weigh down tenders to keep fully submerged in water
- Chill cooked tenders in an ice bath before searing or frying
- Quickly sear tenders after cooking for flavor and texture
- Season tenders after cooking for best flavor impact
Taking these extra steps helps maximize the benefits of sous vide for chicken tenders. You’ll end up with incredible texture and moisture.
FAQs
Is there a big difference between cooking chicken tenders sous vide versus other methods?
Yes, the sous vide technique results in much more tender, juicy, and evenly cooked chicken tenders. Traditional high heat methods like grilling, frying, or baking tend to dry out chicken. The low temp precision of sous vide gives you way better control.
Do I need special equipment to cook chicken tenders sous vide?
You’ll need a sous vide immersion circulator, a container large enough to hold the circulator and food, resealable plastic bags, and some way to seal the bags. Vacuum sealers work best but zip lock bags can also work.
How long can sous vide chicken tenders be stored after cooking?
Properly cooked and vacuum sealed sous vide chicken can be refrigerated for up to 2 weeks. The pasteurization that happens during sous vide makes it safe for longer storage. You can also freeze sous vide tenders for several months.
Is it safe to eat chicken tenders medium or medium rare?
Chicken tenders should always be cooked to an internal temperature of at least 165°F (74°C) for safety. Sous vide timings for medium or medium rare doneness are not recommended. Stick to well done when cooking chicken sous vide.
Do I need to sear sous vide chicken tenders after cooking?
Searing or frying after sous vide is optional but highly recommended. It adds crispy texture and nice caramelized flavor. Quickly searing for just 1-2 mins per side is all you need.
Sous Vide Chicken Tender Recipes
Simple Sous Vide Chicken Tenders
Ingredients:
- Chicken tenders
- Salt and pepper
- Oil for searing
Instructions:
- Pat chicken tenders dry and season with salt and pepper
- Seal tenders in a sous vide bag and cook for 4-6 hours at 165°F (74°C)
- Chill cooked tenders in an ice bath for 10 mins
- Remove tenders from bag and pat dry
- Quickly sear tenders in oil for 1-2 mins per side
- Serve immediately, enjoy!
Crispy Sous Vide Chicken Tenders
Make extra crispy sous vide tenders by double frying.
Ingredients:
- Chicken tenders
- 1 cup flour
- 1 tsp paprika
- 1 tsp garlic powder
- Oil for frying
Instructions:
- Cook tenders sous vide at 165°F for 4-6 hours
- Chill tenders in an ice bath for 10 mins
- Mix flour, paprika, and garlic powder
- Coat tenders in flour mixture
- Fry in oil at 350°F for 2-3 mins
- Let oil come back to temp then fry again for 1-2 mins
- Remove and season with salt
- Serve hot and crispy!
Honey Sesame Sous Vide Chicken Tenders
Sweet and savory Asian inspired sous vide tenders.
Ingredients:
- Chicken tenders
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 cloves minced garlic
- Sesame seeds
Instructions:
- Whisk honey, soy, oil, and garlic
- Add tenders to marinade and let sit 15-30 mins
- Seal marinated tenders and cook sous vide at 165°F for 4-6 hrs
- Chill, remove from bag, and pat dry
- Coat tenders in sesame seeds
- Sear briefly until golden brown
- Serve glazed and crispy
Conclusion
Cooking chicken tenders with the sous vide technique results in exceptionally tender and juicy meat. For safety, tenders should be cooked to 165°F (74°C) for at least 4-6 hours to achieve a well done interior while retaining moisture. Quickly searing after sous vide adds nice texture and flavor. With the precise control of sous vide, you can expect delicious chicken tenders every time.