I finished with a little bbq sauce on the grill. It's excellent.Show Image
what's the texture like.. vs grilled chicken, vs kfc breast, vs popeyes breast
My wife's response was, 'That was chicken??'
It's definitely a different texture (honestly it reminds me of precooked grilled chicken you buy and reheat from the freezer section only this tasted much better) but part of the difference is how crazy juicy it is but I do see now why many people use a higher sous vide temperature to get a more familiar texture.
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I used a crock pot liner first as well, and tried bacon first (waste of time unless you can get it THICK, although it can be used as a convenience - sous vide, store in bag in fridge, finish whenever in a couple minutes), then eggs (low end of hard boiled, they were excellent), then chicken. Like you, I've found that just because you can target low end temperatures doesn't mean it will make the meat taste better. The meat will never be over cooked, the flavor will always be more than usual, and texture is critical, so I've started using J. Kenji's temperature descriptions to decide what temp to go with.
For chicken breasts, I use it as a convenience - sous vide a ton of breasts and store in fridge for quick chicken salad, toppings for regular salad/ramen (+ those eggs you have on hand), chicken sandwiches for the kids (or yourself), soup, etc.
Looks like you're having fun!
