Sous Vide Buffalo Chicken Sandwich
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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".
Shop Sous Vide Cookers
Precision® Cookers
Edge-to-edge perfection. No skill required.
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.