Plato principal
Raising Cane's Chicken Tenders with Cane's Sauce
2 h 40 minPara 4Nutri-Score D€€
D
2 h 40 min
2 h 40 minRaising Cane's Chicken Tenders with Cane's Sauce
receta de
samisavor1
@samisavor1
21 recetas
50 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chicken breast (sliced into strips)Carne1 kg
frying oil (for deep frying)Despensa1,5 litros
buttermilk (for the marinade)Lácteos360 ml
garlic powder (tablespoons, for the marinade)Especias2 piezas
onion powder (tablespoon, for the marinade)Especias1 pieza
black pepper (tablespoon, for the marinade)Especias1 pieza- smoked paprika (tablespoon, for the marinade)Especias1 pieza
salt (to taste, for the marinade)Especias1 pieza- all-purpose flour (for the coating)Despensa240 g
- cornstarch (tablespoons, for the coating)Despensa3 piezas
- garlic powder (tablespoon, for the coating)Especias1 pieza
- black pepper (teaspoon, for the coating)Especias1 pieza
- smoked paprika (teaspoon, for the coating)Especias1 pieza
- salt (to taste, for the coating)Especias1 pieza
- mayonnaise (for the sauce)Despensa240 ml
- ketchup (tablespoons, for the sauce)Despensa3 piezas
- Worcestershire sauce (tablespoon, for the sauce)Despensa1 pieza
- garlic powder (tablespoon, for the sauce)Especias1 pieza
- black pepper (teaspoon, for the sauce)Especias1 pieza
- smoked paprika (teaspoon, for the sauce)Especias1 pieza
- salt (to taste, for the sauce)Especias1 pieza
por ración
Nutrición
1180kcal
- Carbohidratos
- 65 g
- Proteínas
- 61 g
- Grasas
- 75 g
lo que usará
Utensilios
Bol ×3
Freidora
Pinzas de cocina
Termómetro de cocina
paso a paso
Preparación
- Paso 1
Marinate the chicken
- Whisk the buttermilk with the garlic powder, onion powder, black pepper, smoked paprika and salt in a bowl.
- Add the chicken strips, cover and refrigerate for at least 2 hours, ideally overnight.
- Paso 2
Prepare the coating
- Combine the flour, cornstarch, garlic powder, black pepper, smoked paprika and salt in a separate bowl.
- Paso 3
Bread the tenders
- Lift the chicken out of the marinade, letting the excess drip off.
- Coat each strip well in the flour mixture, dip it back into the marinade, then coat in the flour again.
- Paso 4
Fry the chicken
- Heat the oil to 175 °C.
- Fry the tenders in batches for 8–10 minutes, turning once, until golden and cooked through.
- Drain on a rack or paper towels.
- Paso 5
Make the Cane's sauce
- Stir the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, smoked paprika and salt together until smooth.
- Chill briefly for the best flavor.
- Paso 6
Serve
- Serve the tenders hot with the dipping sauce and fries of choice.