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Raising Cane's Copycat Chicken Fingers with Cane's Sauce
4 Std. 20 Min.Für 4Nutri-Score D€€
D
4 Std. 20 Min.
4 Std. 20 Min.Raising Cane's Copycat Chicken Fingers with Cane's Sauce
was Sie brauchen
Zutaten
mayonnaiseVorräte120 ml
tomato sauceVorräte60 ml- Worcestershire sauceVorräte1 ml
garlic powderGewürze1 g
black pepper (freshly ground)Gewürze2 g
salt (to taste)Gewürze2 g
chicken breast (cut into strips)Fleisch1 kg
buttermilk (small carton)Milchprodukte280 ml
mustard powderGewürze2 g
paprikaGewürze2 g- garlic powder (for the brine)Gewürze2 g
- onion powder (for the brine)Gewürze2 g
- salt (for the brine)Gewürze5 g
- black pepper (for the brine)Gewürze2 g
eggMilchprodukte1 Stück- plain flour (for the seasoned breading)Vorräte250 g
- potato starch (or cornflour)Vorräte60 g
- white pepperGewürze2 g
- black pepper (for the breading)Gewürze2 g
- onion powder (for the breading)Gewürze2 g
- garlic powder (for the breading)Gewürze2 g
- mustard powder (for the breading)Gewürze2 g
- chilli powderGewürze2 g
- smoked paprikaGewürze2 g
- paprika (for the breading)Gewürze2 g
- salt (for the breading)Gewürze5 g
- seasoning (all-purpose)Gewürze2 g
- plain flour (for the first coating)Vorräte120 g
- vegetable oil (for deep frying)Vorräte1,5 Liter
pro Portion
Nährwerte
973kcal
- Kohlenhydrate
- 75 g
- Eiweiß
- 61 g
- Fett
- 48 g
was Sie verwenden
Utensilien
Rührschüssel ×3
Fritteuse
Küchenthermometer
Küchenzange
Schritt für Schritt
Zubereitung
- Schritt 1
Make the Cane's sauce
- Mix the mayonnaise, tomato sauce, Worcestershire sauce, garlic powder and black pepper in a bowl.
- Season with salt to taste and refrigerate until serving.
- Schritt 2
Brine the chicken
- Whisk the buttermilk with the mustard powder, paprika, garlic powder, onion powder, salt, black pepper and egg.
- Add the chicken strips, cover and marinate in the fridge.
- Schritt 3
Prepare the seasoned breading
- Combine the plain flour, potato starch, white pepper, black pepper, onion powder, garlic powder, mustard powder, chilli powder, smoked paprika, paprika, salt and seasoning in a bowl.
- Whisk until evenly mixed.
- Schritt 4
Coat the chicken
- Pat the excess buttermilk off the chicken.
- Coat the chicken lightly in the separate bowl of plain flour.
- Dip the chicken back into the buttermilk mixture.
- Coat in the seasoned flour, pressing the flour firmly into the chicken for a crispy crust.
- Schritt 5
First fry
- Deep fry the chicken at 170 °C until golden.
- Remove and drain on a plate lined with paper towel.
- Schritt 6
Rest and second fry
- Let the chicken rest.
- Fry again at 180 °C until extra crispy.
- Drain and serve with the Cane's sauce.