Sous Vide Hot Chicken

by Katie Fullan

Since moving to Nashville in college, hot chicken has been one of my favorite local foods. It’s almost always breaded and fried though, so it’s a no-go when you’re gluten free. Luckily, my husband and I came up with a sous vide version of classic Nashville Hot Chicken to satisfy our cravings for our old favorite restaurants!

Ingredients

  • 2 pounds chicken tenders
  • Spice rub (choose your heat from the recipe choices below)
  • 1 tbsp avocado oil
  • 1 tbsp ghee

Spice Rub Heat Options

Hot (this is our favorite!)
  • 1 tbsp coconut sugar
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp chili powder
  • 1 tbsp cayenne pepper
  • 1 tsp sea salt
  • 1 tsp black pepper
Medium
  • 1 tbsp coconut sugar
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp chili powder
  • 1.5 tsp cayenne pepper
  • 1 tsp sea salt
  • 1 tsp black pepper
Mild
  • 1 tbsp coconut sugar
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp chili powder
  • 1 tsp cayenne pepper
  • 1 tsp sea salt
  • 1 tsp black pepper

Instructions

  1. Preheat your water in a heat-safe container (like a soup pot) to 167 degrees using your circulator (I love the joule brand because you can operate it from your phone!)
  2. Select your spice rub heat level and combine the spices in a bowl and stir with a small whisk or a fork.
  3. Coat the chicken tenders evenly with the spice blend (you can do this on a plate or in any container).
  4. Place the coated chicken tenders into two plastic bags and vacuum seal using either a manual or an electric vacuum seal.
  5. Submerge the bags in the water and cook for 1 hour.
  6. Remove the bags from the water, take the chicken tenders out of the bags using tongs, lightly pat the chicken tenders with a paper towel to dry them a little bit (but not enough to take off too much of the spices).
  7. Pour the avocado oil into a cast iron skillet and heat a cast iron skillet over medium / high heat on the stove for a few minutes. Add the ghee to the avocado oil then once it is melted, add the chicken tenders to the skillet. If there isn’t enough room in the skillet for all of the tenders, sear them in two batches.
  8. Let the chicken sear for 2 minutes, flip to the other side, then remove the chicken tenders from the skillet, then serve immediately!
CategoriesDinner Lunch
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