How To Cook Chicken Tenderloin Sous Vide
Chicken Tenderloin is a tender cut, and does not contain much fat (except for the skin). As a result, chicken tenderloin is best cooked by safely pasteurizing it at your desired temperature, but not exposing it to lengthy cooking times. One of the best ways to prepare chicken tenderloin sous vide is to cook it a lower temperature, like 140ºF. Then sear it in a blazing hot pan. The result is an incredibly moist sous vide chicken tenderloin that is safe to eat and incredibly delicious.
Sous Vide Chicken Tenderloin Recipe/Time
The most simple way of preparing chicken tenderloin is to:
- Bring your sous vide setup up to the proper temperature (see chart below).
- Cut it into portions.
- Put the chicken tenderloin into individual bags, along with a cooking fat like butter or olive oil, as well as some salt
- Seal the bag and place it in the water bath for some time.
- Remove the bag from the water bath, and the chicken tenderloin from the bag
Sous Vide Chicken Tenderloin Temperature Chart
| Medium: | 140-149°F |
| Medium Well: | 150-155°F |
| Well: | 156+°F |
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