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Homemade Raising Cane's Chicken Fingers with Cane's Sauce
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Homemade Raising Cane's Chicken Fingers with Cane's Sauce

1 Std. 30 Min.Für 6Nutri-Score D€€
von @gisellecooks_40 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • mayonnaiseVorräte120 ml
  • ketchupVorräte60 ml
  • Worcestershire sauceVorräte15 ml
  • garlic powder (for the sauce)Gewürze1 Stück
  • salt (for the sauce)Gewürze0,5 Stücke
  • black pepper (for the sauce)Gewürze0,5 Stücke
  • chili powder (for the sauce)Gewürze0,5 Stücke
  • buttermilk (for the marinade)Milchprodukte480 ml
  • garlic powder (for the marinade)Gewürze2 Stücke
  • onion powder (for the marinade)Gewürze2 Stücke
  • black pepper (for the marinade)Gewürze1,5 Stücke
  • salt (for the marinade)Gewürze2 Stücke
  • chili powder (for the marinade)Gewürze1 Stück
  • egg (beaten)Milchprodukte1 Stück
  • chicken tendersFleisch1,1 kg
  • all-purpose flour (for the breading)Vorräte240 g
  • cornstarch (for the breading)Vorräte30 g
  • paprika (for the breading)Gewürze2 Stücke
  • salt (for the breading)Gewürze1,5 Stücke
  • black pepper (for the breading)Gewürze1 Stück
  • frying oil (for deep frying)Vorräte1 Liter

pro Portion

Nährwerte

585kcal

Kohlenhydrate
35 g
Eiweiß
40 g
Fett
32 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Rührschüssel ×3
  • Fritteuse
  • Küchenzange
  • Kuchengitter

Schritt für Schritt

Zubereitung

  1. Make the Cane's sauce

    • Combine the mayonnaise, ketchup, Worcestershire sauce, garlic powder, salt, black pepper and chili powder in a bowl.
    • Whisk until smooth, then refrigerate until serving.
    Schritt 1

  2. Marinate the chicken

    • Whisk the buttermilk with the garlic powder, onion powder, black pepper, salt, chili powder and egg in a bowl.
    • Add the chicken tenders and coat well, then cover and refrigerate.
    Schritt 2

  3. Prepare the breading

    • Mix the flour, cornstarch, paprika, salt and black pepper in a shallow bowl.
    Schritt 3

  4. Coat the tenders

    • Lift each tender from the marinade, letting the excess drip off.
    • Dredge in the flour mixture, pressing so it sticks, and set aside on a rack.
    Schritt 4

  5. Fry the chicken fingers

    • Heat the oil to 175 °C.
    • Fry the tenders in batches until golden and cooked through, about 4-5 min per batch.
    • Drain on a cooling rack.
    Schritt 5

  6. Serve

    • Serve the chicken fingers hot with the Cane's sauce.
    Schritt 6
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