Plato principal
Raising Cane's Copycat Chicken Tenders with Cane's Sauce
1 h 30 minPara 4Nutri-Score D€€
D
1 h 30 min
1 h 30 minRaising Cane's Copycat Chicken Tenders with Cane's Sauce
lo que necesita
Ingredientes
chicken breast tenderloins (cut to even sizes)Carne1 kg
buttermilk (for marinating)Lácteos480 ml
all-purpose flourCereales180 g
garlic powder (for the flour mixture)Especias3 g
paprikaEspecias2 g
cayenne pepper (adjust to taste)Especias1 g
saltEspecias6 g
ground black pepper (for the flour mixture)Especias1,5 g
vegetable oil (for deep frying)Despensa1,5 litros- mayonnaise (for the sauce)Despensa120 ml
- ketchup (for the sauce)Despensa60 ml
- garlic powder (for the sauce)Especias1,5 g
- Worcestershire sauceDespensa2,5 ml
- ground black pepper (for the sauce)Especias600 miligramos
por ración
Nutrición
873kcal
- Carbohidratos
- 44 g
- Proteínas
- 56 g
- Grasas
- 53 g
lo que usará
Utensilios
Bol
Fuente de horno
Freidora
Termómetro de cocina- Rejilla de enfriamiento
Varillas
paso a paso
Preparación
- Paso 1
Marinate the chicken
- Cut the chicken tenderloins to even sizes.
- Submerge them in the buttermilk in a sealed bowl or bag.
- Refrigerate for 1 hour or overnight.
- Paso 2
Prepare the seasoned flour
- Mix the flour, garlic powder, paprika, cayenne, salt and black pepper in a shallow dish.
- Paso 3
Dredge the chicken
- Remove the chicken from the buttermilk, letting the excess drip off.
- Dredge each piece in the flour mixture, shaking off the excess.
- Paso 4
Fry the tenders
- Heat the oil to 170 °C in a fryer or pot.
- Fry the chicken pieces without crowding, 3–4 minutes per side, until the internal temperature reaches 75 °C.
- Paso 5
Drain the chicken
- Drain the cooked chicken on a wire rack or a paper towel-lined plate.
- Paso 6
Make the Cane's sauce
- Combine the mayonnaise, ketchup, garlic powder, Worcestershire sauce and black pepper.
- Whisk until smooth.