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.