Italian Chicken Fingers

Prep time: 15 minutes

Cook time: 2 hours

Serving: 4-6 people


1 lb boneless, skinless chicken breasts, sliced into fingers

1 cup all-purpose flour

1 cup Italian-seasoned breadcrumbs

1/2 cup grated Parmesan cheese

2 tsp dried oregano

2 tsp dried basil

1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

2 large eggs, beaten

Olive oil cooking spray


Preheat your sous vide machine to 145°F (63°C).

In a mixing bowl, whisk together the flour, Parmesan cheese, oregano, basil, garlic powder, salt, and pepper until fully combined. In a separate bowl, beat the eggs.

Dip each chicken finger into the flour mixture, then into the beaten eggs, and then into the Italian-seasoned breadcrumbs, making sure to coat each finger evenly.

Remove as much air as you can before closing the sous vide bag with the breaded chicken fingers inside.

Cook the bag in the sous vide unit for two hours.

The chicken fingers should be taken out of the sous vide bag and put on a baking pan after two hours.

Set the oven’s temperature to 400°F (200°C). Apply olive oil cooking spray to the chicken fingers.

The chicken fingers should be crisp and golden brown after 10 to 12 minutes in the oven. Italian chicken fingers should be served hot with your preferred dipping sauce, such as ranch or marinara.

Enjoy your perfectly cooked Italian chicken fingers that were cooked sous vide for taste and crispiness!



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