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

2 h 40 minPara 4Nutri-Score D€€
de @essen_paradies36 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • chicken tenderloinsCarne500 g
  • buttermilkLácteos250 ml
  • egg (large)Lácteos1 pieza
  • smoked paprika (for the marinade)Especias5 g
  • paprika (for the marinade)Especias5 g
  • garlic powder (for the marinade)Especias5 g
  • onion powder (for the marinade)Especias5 g
  • salt (for the marinade)Especias5 g
  • black pepper (for the marinade)Especias5 g
  • all-purpose flourCereales250 g
  • cornstarchDespensa100 g
  • baking powderDespensa5 g
  • paprika (for the coating)Especias5 g
  • garlic powder (for the coating)Especias5 g
  • onion powder (for the coating)Especias5 g
  • salt (for the coating)Especias5 g
  • black pepper (for the coating)Especias5 g
  • neutral oil (for frying)Despensa1 litro
  • mayonnaiseDespensa45 ml
  • ketchupDespensa15 ml
  • Worcestershire sauceDespensa10 ml
  • smoked paprika (for the sauce)Especias5 g
  • garlic powder (for the sauce)Especias5 g
  • salt (to taste, for the sauce)Especias2 g
  • black pepper (to taste, for the sauce)Especias2 g

por ración

Nutrición

663kcal

Carbohidratos
61 g
Proteínas
31 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Varillas
  • Freidora
  • Termómetro de cocina
  • Pinzas de cocina
  • Espumadera

paso a paso

Preparación

  1. Make the marinade

    • Whisk together the buttermilk, egg, smoked paprika, paprika, garlic powder, onion powder, salt and black pepper.
    • Add the chicken tenderloins and turn to coat well.
    Paso 1

  2. Marinate the chicken

    • Cover and refrigerate for at least 2 hours, or overnight.
    Paso 2

  3. Prepare the crispy coating

    • Mix the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt and black pepper in a shallow bowl.
    Paso 3

  4. Bread the tenders

    • Coat each chicken tender in the flour mixture.
    • Dip it back into the marinade, then coat again in the flour mixture for an extra crispy crust.
    Paso 4

  5. Fry the chicken

    • Heat the oil to 175 °C.
    • Fry the tenders until golden brown and cooked through, working in batches.
    Paso 5

  6. Make the Cane's sauce

    • Mix the mayonnaise, ketchup, Worcestershire sauce, smoked paprika, garlic powder, salt and black pepper until smooth.
    • Chill until ready to serve.
    Paso 6

  7. Serve

    • Serve the tenders hot with the dipping sauce, fries, Texas toast, coleslaw and pickles.
    Paso 7
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