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Raising Cane's Chicken Tenders with Cane's Sauce
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Raising Cane's Chicken Tenders with Cane's Sauce

2 Std. 40 Min.Für 4Nutri-Score D€€
von @samisavor150 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • chicken breast (sliced into strips)Fleisch1 kg
  • frying oil (for deep frying)Vorräte1,5 Liter
  • buttermilk (for the marinade)Milchprodukte360 ml
  • garlic powder (tablespoons, for the marinade)Gewürze2 Stücke
  • onion powder (tablespoon, for the marinade)Gewürze1 Stück
  • black pepper (tablespoon, for the marinade)Gewürze1 Stück
  • smoked paprika (tablespoon, for the marinade)Gewürze1 Stück
  • salt (to taste, for the marinade)Gewürze1 Stück
  • all-purpose flour (for the coating)Vorräte240 g
  • cornstarch (tablespoons, for the coating)Vorräte3 Stücke
  • garlic powder (tablespoon, for the coating)Gewürze1 Stück
  • black pepper (teaspoon, for the coating)Gewürze1 Stück
  • smoked paprika (teaspoon, for the coating)Gewürze1 Stück
  • salt (to taste, for the coating)Gewürze1 Stück
  • mayonnaise (for the sauce)Vorräte240 ml
  • ketchup (tablespoons, for the sauce)Vorräte3 Stücke
  • Worcestershire sauce (tablespoon, for the sauce)Vorräte1 Stück
  • garlic powder (tablespoon, for the sauce)Gewürze1 Stück
  • black pepper (teaspoon, for the sauce)Gewürze1 Stück
  • smoked paprika (teaspoon, for the sauce)Gewürze1 Stück
  • salt (to taste, for the sauce)Gewürze1 Stück

pro Portion

Nährwerte

1.180kcal

Kohlenhydrate
65 g
Eiweiß
61 g
Fett
75 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Rührschüssel ×3
  • Fritteuse
  • Küchenzange
  • Küchenthermometer

Schritt für Schritt

Zubereitung

  1. Marinate the chicken

    • Whisk the buttermilk with the garlic powder, onion powder, black pepper, smoked paprika and salt in a bowl.
    • Add the chicken strips, cover and refrigerate for at least 2 hours, ideally overnight.
    Schritt 1

  2. Prepare the coating

    • Combine the flour, cornstarch, garlic powder, black pepper, smoked paprika and salt in a separate bowl.
    Schritt 2

  3. Bread the tenders

    • Lift the chicken out of the marinade, letting the excess drip off.
    • Coat each strip well in the flour mixture, dip it back into the marinade, then coat in the flour again.
    Schritt 3

  4. Fry the chicken

    • Heat the oil to 175 °C.
    • Fry the tenders in batches for 8–10 minutes, turning once, until golden and cooked through.
    • Drain on a rack or paper towels.
    Schritt 4

  5. Make the Cane's sauce

    • Stir the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, smoked paprika and salt together until smooth.
    • Chill briefly for the best flavor.
    Schritt 5

  6. Serve

    • Serve the tenders hot with the dipping sauce and fries of choice.
    Schritt 6
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