Step 1

Heat a sous vide water bath to 140°F. *see table in post above for other temperature cooking options.

Step 2

Mix together the salt, pepper, garlic powder, paprika and ground mustard.

Step 3

Coat the chicken in the olive oil then rub the spice mixture on.

Step 4

Place in a vacuum seal bag and seal.

Step 5

Cook in the water bath for 2 hours.

Step 6

Remove from bag (reserving bag juice) and set aside.

Step 7

Combine the beaten egg with the milk and the reserved bag sauce.

Step 8

Dip the chicken in the flour, then the egg mixture, then the panko breadcrumbs.

Step 9

Heat the avocado oil in a large skillet for medium heat until the oil is shimmering.

Step 10

Place the chicken tenders in the oil and cook until golden brown on the outside, about 3-4 minutes per side.

Step 11

Remove and serve with honey mustard dipping sauce.

Step 12

Mix ingredients together until well combined.