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

2 Std.Für 4Nutri-Score D€€
von @aflavorfulbite178 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • chicken tendersFleisch680 g
  • buttermilkMilchprodukte180 ml
  • egg (whisked)Milchprodukte1 Stück
  • Worcestershire sauceVorräte15 ml
  • saltGewürze3 g
  • smoked paprikaGewürze1 g
  • garlic powderGewürze1 g
  • onion powderGewürze1 g
  • black pepperGewürze1 g
  • neutral flavored oil (for frying)Vorräte600 ml
  • flourGetreide180 g
  • cornstarchVorräte30 g
  • baking powderVorräte4 g
  • salt (for the dry mixture)Gewürze6 g
  • smoked paprika (for the dry mixture)Gewürze1 g
  • garlic powder (for the dry mixture)Gewürze1,5 g
  • onion powder (for the dry mixture)Gewürze1,5 g
  • black pepper (for the dry mixture)Gewürze1 g
  • mayonnaiseVorräte120 ml
  • ketchupVorräte60 ml
  • Worcestershire sauce (for the sauce)Vorräte2,5 ml
  • smoked paprika (for the sauce)Gewürze1 g
  • garlic powder (for the sauce)Gewürze1 g
  • onion powder (for the sauce)Gewürze500 mg
  • black pepper (for the sauce)Gewürze500 mg
  • salt (for the sauce)Gewürze1,5 g

pro Portion

Nährwerte

724kcal

Kohlenhydrate
44 g
Eiweiß
39 g
Fett
44 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Rührschüssel ×3
  • Schneebesen
  • Bratpfanne
  • Kuchengitter
  • Backblech
  • Küchenthermometer
  • Küchenzange

Schritt für Schritt

Zubereitung

  1. Marinate the chicken tenders

    • In a bowl, mix the chicken tenders with the buttermilk, egg, Worcestershire sauce, salt, smoked paprika, garlic powder, onion powder and black pepper.
    • Cover and marinate in the fridge for 1 to 4 hours, or overnight.
    Schritt 1

  2. Prepare the dry mixture

    • In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, smoked paprika, garlic powder, onion powder and black pepper.
    • Mix a few spoonfuls of the wet marinade into the dry mixture until it forms a crumbly texture.
    Schritt 2

  3. Coat and rest the tenders

    • Thoroughly coat each tender in the dry mixture.
    • Transfer to a wire rack and rest for 10 to 12 minutes for extra crispiness.
    Schritt 3

  4. Fry the tenders

    • Heat the oil in a frying pan to 175 °C, making sure it is not too hot so the tenders don't brown before cooking through.
    • Fry the tenders in batches for 3 to 4 minutes per side, until golden brown.
    • Transfer to a paper towel lined baking sheet.
    Schritt 4

  5. Make the Cane's sauce

    • In a bowl, mix the mayonnaise, ketchup, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper and salt until smooth.
    • Adjust garlic powder and salt to taste.
    Schritt 5

  6. Serve

    • Plate the tenders with the sauce and serve with a side of fries and toasted Texas toast if desired.
    Schritt 6
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