Sous Vide BBQ Chicken Sandwiches
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Make barbecued chicken in a not-so-traditional way with the Anova Sous Vide Precision Cooker. The sous vide barbecued chicken is super tender, and perfect for pulling and piling on an egg bun with coleslaw. Serve and enjoy!
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Perfect results in a few simple steps.
Ingredients for 4
2 (12- to 16-ounce) bone-in chicken breasts
Kosher salt and freshly ground black pepper
1 cup (257 ml) barbecue sauce
1/4 cup (59 ml) mayonnaise
1/4 cup (59 ml) sour cream
1/4 cup (59 ml) sliced scallions
1 tablespoon (15 ml) Dijon mustard
1 tablespoon (15 ml) apple cider vinegar
1 teaspoon (5 ml) honey
1 (14-ounce or 414 ml) bag coleslaw mix
4 sandwich buns
Set the Anova Sous Vide Precision Cooker to 150ºF (65.6ºC).
Season the chicken breasts liberally with salt and pepper. Place in a large zipper lock bag with 1/2 cup barbecue sauce. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and let rest for 10 minutes. Reserve the cooking liquid.
When cool enough to handle, shred the chicken into bite-sized pieces. Discard bones and skin. In a large bowl, toss the chicken with the remaining barbecue sauce and reserved cooking liquid. Season to taste with salt and pepper.
In a large mixing bowl, whisk together the mayonnaise, sour cream, scallions, mustard, vinegar, and honey. Add the coleslaw mix and toss to coat. Season to taste with salt and pepper.
Divide the chicken between the buns, top with coleslaw, and serve.