Sous Vide Buffalo Chicken Sandwich

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Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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This sous vide buffalo chicken sandwich is inspired by buffalo wings, which is why we serve it with a freshly-made celery and blue cheese slaw. Enjoy for your favorite diet "cheat night".


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Ingredients for 4

  • 2 bone-in chicken breast halves

  • Kosher salt and freshly ground black pepper

  • ¼ cup (59 ml) hot or wing sauce

  • 4 ounces (118 ml) crumbled blue cheese

  • 1/2 cup (118 ml) Greek yogurt

  • 1 tablespoon (15 ml) minced shallot

  • 1 tablespoon (15 ml) lemon juice

  • 1 tablespoon (15 ml) olive oil

  • 1 cup (237 ml) celery leaves

  • 1 cup (237 ml) thinly sliced celery stalks

  • 4 egg buns

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 150ºF.

  • Step 2

    Season the chicken breasts liberally with salt and pepper. Seal and cook for 1 hour.

    • Finishing Steps

    • Step 0

      Remove chicken and let rest for 10 minutes.

    • Step 1

      Shred the chicken and mix with wing sauce. Season with salt and pepper.

    • Step 2

      In a large mixing bowl, whisk together the yogurt, shallot, lemon juice, and olive oil. Toss with blue cheese and celery and season with salt and pepper.

    • Step 3

      Divide the chicken between the egg buns, top with slaw, and serve.

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150 F / 65.6 C Recipe Temp
Recipe Time
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