Plato principal
Raising Cane's Chicken Fingers with Cane's Sauce
2 h 30 minPara 4Nutri-Score D€€
D
2 h 30 min
2 h 30 minRaising Cane's Chicken Fingers with Cane's Sauce
receta de
samisavor1
@samisavor1
14 recetas
24 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chicken breast (sliced into strips)Carne500 g
oil (for frying)Despensa1 litro
buttermilkLácteos360 ml
garlic powder (for the marinade)Especias30 g
onion powder (for the marinade)Especias8 g
black pepper (for the marinade)Especias6 g- smoked paprika (for the marinade)Especias7 g
salt (to taste, for the marinade)Especias5 g
all-purpose flour (for the coating)Cereales250 g- cornstarch (for the coating)Despensa24 g
- garlic powder (for the coating)Especias8 g
- black pepper (for the coating)Especias2 g
- smoked paprika (for the coating)Especias2 g
- salt (to taste, for the coating)Especias4 g
- mayonnaise (for the sauce)Despensa240 ml
- ketchup (for the sauce)Despensa45 ml
- Worcestershire sauce (for the sauce)Despensa5 ml
- garlic powder (for the sauce)Especias8 g
- black pepper (for the sauce)Especias2 g
- smoked paprika (for the sauce)Especias2 g
- salt (to taste, for the sauce)Especias3 g
por ración
Nutrición
848kcal
- Carbohidratos
- 61 g
- Proteínas
- 33 g
- Grasas
- 53 g
lo que usará
Utensilios
Bol ×3
Sartén
Pinzas de cocina
Termómetro de cocina
paso a paso
Preparación
- Paso 1
Marinate the chicken
- Mix the buttermilk, garlic powder, onion powder, black pepper, smoked paprika and salt in a bowl.
- Add the chicken strips, cover and refrigerate.
- Paso 2
Make the crispy coating
- Combine the flour, cornstarch, garlic powder, black pepper, smoked paprika and salt in a separate bowl.
- Paso 3
Coat the chicken
- Remove the chicken from the marinade.
- Coat well in the flour mixture, then dip again in the marinade and back into the flour.
- Paso 4
Fry the chicken
- Heat the oil to 175 °C.
- Fry the chicken, turning once, until golden and cooked through.
- Drain on a rack or paper towels.
- Paso 5
Make the dipping sauce
- Stir the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, smoked paprika and salt together until smooth.
- Chill briefly for best flavor.
- Paso 6
Serve
- Serve the hot chicken with the dipping sauce and fries of choice.