Shredded Buffalo Chicken

Carlene Thomas RDN
Carlene Thomas RDN
May 11, 2022
This recipe combines tender sous vide chicken with tangy, spicy buffalo sauce. Use it as a starting point for game-day buffalo chicken dip or use as-is in a sandwich or wrap. The Anova Precision Oven perfects poached or boiled chicken breast for salads. After all, you’ll never get chicken cooked to a perfect internal temperature if you’re boiling it! Note: I use mild-flavored clover or wildflower honey in this recipe, but feel free to swap in bold buckwheat honey if you’d like more robust flavor.
Serves
6
Prep Time
00:10
Cook Time
00:30
Shredded Buffalo Chicken
0
249
Ingredients
1.75 lb
boneless, skinless chicken breasts
½ cup (1 stick)
unsalted butter, melted
2 Tbsp
distilled white vinegar
½ tsp
Worcestershire sauce
½ tsp
kosher salt
¼ tsp
paprika
⅛ tsp
garlic powder
⅛ tsp
onion powder
1 Tbsp
honey (see note)
⅔ cup
hot sauce, such as Valentina or Frank’s
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: On
Steam: 100%
Temp: 164°F
Heat: Rear

2. Probe the Chicken

Place the chicken on a parchment- or silicone mat-lined sheet pan. Insert the probe into the thickest part of the largest breast.
Probe the Chicken

3. Cook

Rack
Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, about 30 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 164°F
Heat: Rear
155°F Probe Target

4. Make Sauce

While the chicken cooks, whisk together the butter, vinegar, Worcestershire, salt, paprika, garlic powder, and onion powder in a medium bowl. Drizzle in the honey and whisk to combine.
Make Sauce

5. Add Hot Sauce

Whisk the hot sauce into the butter mixture until evenly combined. Set aside until the chicken is finished.
Add Hot Sauce

6. Shred Chicken

When the chicken is finished, transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the chicken has been shredded into bite-sized pieces. (Alternatively, use two forks to shred the chicken by hand.)
Shred Chicken

7. Add Sauce

Pour the sauce into the bowl with the chicken and stir well to combine.
Add Sauce

8. Keep Warm (Optional)

Rack
If desired, you can keep the buffalo chicken warm in the oven for up to 30 minutes.
Keep Warm (Optional)
Sous Vide Mode: Off
Steam: 50%
Temp: 170°F
Heat: Rear
00:30 Timer

9. Serve

Serve the chicken on a hamburger bun with blue cheese crumbles and celery ribbons, or save for using in buffalo chicken dip.
Serve
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