Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Shredded Buffalo Chicken

Name: Shredded Buffalo Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1.75 lb of boneless, skinless chicken breasts; 0.5 cup (1 stick) of unsalted butter, melted; 2 Tbsp of distilled white vinegar; 0.5 tsp of Worcestershire sauce; 0.5 tsp of kosher salt; 0.25 tsp of paprika; 0.13 tsp of garlic powder; 0.13 tsp of onion powder; 1 Tbsp of honey (see note); 0.67 cup of hot sauce, such as Valentina or Frank’s

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

Prep Time

00:10

Cook Time

00:30

703

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.

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.

5. Add Hot Sauce

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

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.)