Plato principal
Raising Cane's Copycat Chicken Fingers with Cane's Sauce
4 h 20 minPara 4Nutri-Score D€€
D
4 h 20 min
4 h 20 minRaising Cane's Copycat Chicken Fingers with Cane's Sauce
lo que necesita
Ingredientes
mayonnaiseDespensa120 ml
tomato sauceDespensa60 ml- Worcestershire sauceDespensa1 ml
garlic powderEspecias1 g
black pepper (freshly ground)Especias2 g
salt (to taste)Especias2 g
chicken breast (cut into strips)Carne1 kg
buttermilk (small carton)Lácteos280 ml
mustard powderEspecias2 g
paprikaEspecias2 g- garlic powder (for the brine)Especias2 g
- onion powder (for the brine)Especias2 g
- salt (for the brine)Especias5 g
- black pepper (for the brine)Especias2 g
eggLácteos1 pieza- plain flour (for the seasoned breading)Despensa250 g
- potato starch (or cornflour)Despensa60 g
- white pepperEspecias2 g
- black pepper (for the breading)Especias2 g
- onion powder (for the breading)Especias2 g
- garlic powder (for the breading)Especias2 g
- mustard powder (for the breading)Especias2 g
- chilli powderEspecias2 g
- smoked paprikaEspecias2 g
- paprika (for the breading)Especias2 g
- salt (for the breading)Especias5 g
- seasoning (all-purpose)Especias2 g
- plain flour (for the first coating)Despensa120 g
- vegetable oil (for deep frying)Despensa1,5 litros
por ración
Nutrición
973kcal
- Carbohidratos
- 75 g
- Proteínas
- 61 g
- Grasas
- 48 g
lo que usará
Utensilios
Bol ×3
Freidora
Termómetro de cocina
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Make the Cane's sauce
- Mix the mayonnaise, tomato sauce, Worcestershire sauce, garlic powder and black pepper in a bowl.
- Season with salt to taste and refrigerate until serving.
- Paso 2
Brine the chicken
- Whisk the buttermilk with the mustard powder, paprika, garlic powder, onion powder, salt, black pepper and egg.
- Add the chicken strips, cover and marinate in the fridge.
- Paso 3
Prepare the seasoned breading
- Combine the plain flour, potato starch, white pepper, black pepper, onion powder, garlic powder, mustard powder, chilli powder, smoked paprika, paprika, salt and seasoning in a bowl.
- Whisk until evenly mixed.
- Paso 4
Coat the chicken
- Pat the excess buttermilk off the chicken.
- Coat the chicken lightly in the separate bowl of plain flour.
- Dip the chicken back into the buttermilk mixture.
- Coat in the seasoned flour, pressing the flour firmly into the chicken for a crispy crust.
- Paso 5
First fry
- Deep fry the chicken at 170 °C until golden.
- Remove and drain on a plate lined with paper towel.
- Paso 6
Rest and second fry
- Let the chicken rest.
- Fry again at 180 °C until extra crispy.
- Drain and serve with the Cane's sauce.