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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 h 30 minPara 6Nutri-Score D€€
de @gisellecooks_40 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • mayonnaiseDespensa120 ml
  • ketchupDespensa60 ml
  • Worcestershire sauceDespensa15 ml
  • garlic powder (for the sauce)Especias1 pieza
  • salt (for the sauce)Especias0,5 piezas
  • black pepper (for the sauce)Especias0,5 piezas
  • chili powder (for the sauce)Especias0,5 piezas
  • buttermilk (for the marinade)Lácteos480 ml
  • garlic powder (for the marinade)Especias2 piezas
  • onion powder (for the marinade)Especias2 piezas
  • black pepper (for the marinade)Especias1,5 piezas
  • salt (for the marinade)Especias2 piezas
  • chili powder (for the marinade)Especias1 pieza
  • egg (beaten)Lácteos1 pieza
  • chicken tendersCarne1,1 kg
  • all-purpose flour (for the breading)Despensa240 g
  • cornstarch (for the breading)Despensa30 g
  • paprika (for the breading)Especias2 piezas
  • salt (for the breading)Especias1,5 piezas
  • black pepper (for the breading)Especias1 pieza
  • frying oil (for deep frying)Despensa1 litro

por ración

Nutrición

585kcal

Carbohidratos
35 g
Proteínas
40 g
Grasas
32 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×3
  • Freidora
  • Pinzas de cocina
  • Rejilla de enfriamiento

paso a paso

Preparación

  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.
    Paso 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.
    Paso 2

  3. Prepare the breading

    • Mix the flour, cornstarch, paprika, salt and black pepper in a shallow bowl.
    Paso 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.
    Paso 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.
    Paso 5

  6. Serve

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