Sous Vide Buffalo Chicken Tenders

Ingredients

Procedure

1. Pre-heat grill to medium high heat. Cut tendons out of the tenderloins. Mark chicken on grill.
2. Set up an immersion circulator/water bath to 75ºC/167ºF.
3. Place chicken, seasoning, and oil into a vacuum seal bag. Toss in bag until evenly dispersed. Pull a full vacuum on the bag.
4. Set bag in immersion circulator for 40 minutes. Serve hot.