Recipe request for Kenji: how to make chicken jerky

My kids (and dog) love jerky, but the price can be a bit ridiculous.

I tried making chicken jerky once using a recipe I found online. The resulting product was "jerky," but not really all that good. I think the main reason was the recipe calling for boiling the meat first so as to meet the USDA recommendations [1] that poultry be cooked to 165 degrees before drying.

I wish someone would rethink chicken jerky. Maybe figure out a way to do the "precooking" step using sous vide or a pressure cooker?

Unless one of you knows of a good recipe already...

My dog thanks you in advance.

[1] http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety/CT_Index