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Raising Cane's Style Chicken Tenders with Cane's Sauce
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Raising Cane's Style Chicken Tenders with Cane's Sauce

2 hPara 4Nutri-Score D€€
de @aflavorfulbite178 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • chicken tendersCarne680 g
  • buttermilkLácteos180 ml
  • egg (whisked)Lácteos1 pieza
  • Worcestershire sauceDespensa15 ml
  • saltEspecias3 g
  • smoked paprikaEspecias1 g
  • garlic powderEspecias1 g
  • onion powderEspecias1 g
  • black pepperEspecias1 g
  • neutral flavored oil (for frying)Despensa600 ml
  • flourCereales180 g
  • cornstarchDespensa30 g
  • baking powderDespensa4 g
  • salt (for the dry mixture)Especias6 g
  • smoked paprika (for the dry mixture)Especias1 g
  • garlic powder (for the dry mixture)Especias1,5 g
  • onion powder (for the dry mixture)Especias1,5 g
  • black pepper (for the dry mixture)Especias1 g
  • mayonnaiseDespensa120 ml
  • ketchupDespensa60 ml
  • Worcestershire sauce (for the sauce)Despensa2,5 ml
  • smoked paprika (for the sauce)Especias1 g
  • garlic powder (for the sauce)Especias1 g
  • onion powder (for the sauce)Especias500 miligramos
  • black pepper (for the sauce)Especias500 miligramos
  • salt (for the sauce)Especias1,5 g

por ración

Nutrición

724kcal

Carbohidratos
44 g
Proteínas
39 g
Grasas
44 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×3
  • Varillas
  • Sartén
  • Rejilla de enfriamiento
  • Bandeja de horno
  • Termómetro de cocina
  • Pinzas de cocina

paso a paso

Preparación

  1. Marinate the chicken tenders

    • In a bowl, mix the chicken tenders with the buttermilk, egg, Worcestershire sauce, salt, smoked paprika, garlic powder, onion powder and black pepper.
    • Cover and marinate in the fridge for 1 to 4 hours, or overnight.
    Paso 1

  2. Prepare the dry mixture

    • In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, smoked paprika, garlic powder, onion powder and black pepper.
    • Mix a few spoonfuls of the wet marinade into the dry mixture until it forms a crumbly texture.
    Paso 2

  3. Coat and rest the tenders

    • Thoroughly coat each tender in the dry mixture.
    • Transfer to a wire rack and rest for 10 to 12 minutes for extra crispiness.
    Paso 3

  4. Fry the tenders

    • Heat the oil in a frying pan to 175 °C, making sure it is not too hot so the tenders don't brown before cooking through.
    • Fry the tenders in batches for 3 to 4 minutes per side, until golden brown.
    • Transfer to a paper towel lined baking sheet.
    Paso 4

  5. Make the Cane's sauce

    • In a bowl, mix the mayonnaise, ketchup, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper and salt until smooth.
    • Adjust garlic powder and salt to taste.
    Paso 5

  6. Serve

    • Plate the tenders with the sauce and serve with a side of fries and toasted Texas toast if desired.
    Paso 6
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