Sous Vide: Buttermilk Fried Chicken Breast Strips–2020

Chicken breasts benefit greatly from sous vide pasteurization and preservation, easily adapted to numerous applications.


Boneless, skinless chicken breasts, 1-2 each, approximately 12 oz/325 g.
Seasonings, from our assortment of recipes, or your preference, as needed
Flour, all purpose, 1 cup/140 g.
Buttermilk, 4 oz/ 120 ml.
Egg white, powdered, as needed, or fresh, 1 each.

Shortening, 1 quart/1 liter.

Cherry tomatoes, multi-colored, 8 each, quartered/halved.
Kosher salt, a pinch.
Extra virgin olive oil, a few drops.
Balsamic syrup, enough to drizzle.

Ranch dressing, 2 oz.60 ml.

Pepper vinegar emulsion:
Buffalo wing sauce, 1 oz.
Lemon juice, 1 oz/30 ml.
Garlic cloves, 2 each.
Dijon mustard, 1 Tablespoon.
Vegetable oil, 4 oz/120 ml.


Emulsion procedure:
Combine buffalo wing sauce, lemon juice, garlic and mustard in a miniature food processor or blender. A stick blender can also be used. With device turned on, slowly drizzle vegetable oil into the mixture until all the oil has been incorporated.

Chopped parsley to garnish–a few sprigs.

Deep fried sage and cilantro sprigs (optional), a few each.




Equipment requirements

Immersion circulator, portable or stationary.
Heat rated container, minimum of 2 gallons/8 liters.
Heat rated sous vide bags or Ziploc freezer bags (Foodsaver, etc.)
Channel or chamber vacuum device–unnecessary if you use Ziploc freezer bags.
Flat bottomed skillet, 12″/30 cm.
Kitchen strainer.
Paper towels.


Serves 2
Level of difficulty: 2.5


Always preheat your sous vide bath to the desired temperature setting before staging pouches into the container.
Stage the chicken breasts into dedicated vacuum bags. Sous vide process the chicken breasts at
135 F/58 C for 5 hours

After processing is complete, chill the packaged breasts in iced water until they achieve 70 F/21 C. Refrigerate at 40 F/4 C until day of service. In this state, the breasts can be safely kept refrigerated for up to two weeks.

Day of Service:

Remove breast(s) from package and pat dry. If desired, reserve the juices and process as per the method described HERE.

Slice into 2 oz/60 g strips.

Spread out on parchment paper. This method shows how to minimize handling to prevent the strips from breaking apart unnecessarily.

Sprinkle the chicken breasts with powdered egg white, a convenient and inexpensive product. Note: If you prefer, use a fork to beat together 1 fresh egg white with 1 oz/30 ml. buttermilk. Use a pastry brush to apply the solution to the strips.

Drizzle the 0.5 cup/125 ml buttermilk over the chicken and flip the strips so that they are coated on both sides.

Sprinkle with your preferred seasonings.

Sprinkle with chopped parsley (optional).

Carefully flip the strips again to make sure they are fully coated.

Use a dredge or kitchen strainer to sift flour over the strips.

Turn the strips over again.

Sift a generous amount of flour over the strips and set aside. Fill the straight sided skillet no more than half way with the shortening and preheat to 325 F/165 C. Deep fry the sage and cilantro leaves until they stop bubbling, use a slotted spoon to remove from the oil and drain on paper towels (optional).

Carefully shake off the excess flour from each individual strip and deep fry until the desired color is achieved. Use a kitchen strainer to sift the excess flour into a bowl and cover for future use. Arrange the tomatoes around the edge of the plate, sprinkle with kosher salt, drizzle with extra virgin olive oil and balsamic syrup. Put a spoonful of the ranch dressing in the middle of the plate and drizzle the emulsion over the top.

Stack the fried strips in the center, sprinkle with chopped parsley.

 Norm King



This recipe creates a familiar yet stylish and flavorful snack or entree.

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