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.
boneless, skinless chicken breasts
½ cup (1 stick)
unsalted butter, melted
distilled white vinegar
honey (see note)
hot sauce, such as Valentina or Frank’s
1. Preheat the Oven
Sous Vide Mode: On
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.
Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, about 30 minutes.
Sous Vide Mode: On
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.)
7. Add Sauce
Pour the sauce into the bowl with the chicken and stir well to combine.
8. Keep Warm (Optional)
If desired, you can keep the buffalo chicken warm in the oven for up to 30 minutes.
Sous Vide Mode: Off
Serve the chicken on a hamburger bun with blue cheese crumbles and celery ribbons, or save for using in buffalo chicken dip.