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Raising Cane's Copycat Chicken Tenders with Cane's Sauce
1 Std. 30 Min.Für 4Nutri-Score D€€
D
1 Std. 30 Min.
1 Std. 30 Min.Raising Cane's Copycat Chicken Tenders with Cane's Sauce
was Sie brauchen
Zutaten
chicken breast tenderloins (cut to even sizes)Fleisch1 kg
buttermilk (for marinating)Milchprodukte480 ml
all-purpose flourGetreide180 g
garlic powder (for the flour mixture)Gewürze3 g
paprikaGewürze2 g
cayenne pepper (adjust to taste)Gewürze1 g
saltGewürze6 g
ground black pepper (for the flour mixture)Gewürze1,5 g
vegetable oil (for deep frying)Vorräte1,5 Liter- mayonnaise (for the sauce)Vorräte120 ml
- ketchup (for the sauce)Vorräte60 ml
- garlic powder (for the sauce)Gewürze1,5 g
- Worcestershire sauceVorräte2,5 ml
- ground black pepper (for the sauce)Gewürze600 mg
pro Portion
Nährwerte
873kcal
- Kohlenhydrate
- 44 g
- Eiweiß
- 56 g
- Fett
- 53 g
was Sie verwenden
Utensilien
Rührschüssel
Auflaufform
Fritteuse
Küchenthermometer- Kuchengitter
Schneebesen
Schritt für Schritt
Zubereitung
- Schritt 1
Marinate the chicken
- Cut the chicken tenderloins to even sizes.
- Submerge them in the buttermilk in a sealed bowl or bag.
- Refrigerate for 1 hour or overnight.
- Schritt 2
Prepare the seasoned flour
- Mix the flour, garlic powder, paprika, cayenne, salt and black pepper in a shallow dish.
- Schritt 3
Dredge the chicken
- Remove the chicken from the buttermilk, letting the excess drip off.
- Dredge each piece in the flour mixture, shaking off the excess.
- Schritt 4
Fry the tenders
- Heat the oil to 170 °C in a fryer or pot.
- Fry the chicken pieces without crowding, 3–4 minutes per side, until the internal temperature reaches 75 °C.
- Schritt 5
Drain the chicken
- Drain the cooked chicken on a wire rack or a paper towel-lined plate.
- Schritt 6
Make the Cane's sauce
- Combine the mayonnaise, ketchup, garlic powder, Worcestershire sauce and black pepper.
- Whisk until smooth.