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Homemade Raising Cane's Chicken Fingers with Cane's Sauce
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Homemade Raising Cane's Chicken Fingers with Cane's Sauce

1 h 30Pour 6Nutri-Score D€€
par @gisellecooks_40 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • mayonnaiseÉpicerie120 ml
  • ketchupÉpicerie60 ml
  • Worcestershire sauceÉpicerie15 ml
  • garlic powder (for the sauce)Épices1 morceau
  • salt (for the sauce)Épices0,5 morceaux
  • black pepper (for the sauce)Épices0,5 morceaux
  • chili powder (for the sauce)Épices0,5 morceaux
  • buttermilk (for the marinade)Produits laitiers480 ml
  • garlic powder (for the marinade)Épices2 morceaux
  • onion powder (for the marinade)Épices2 morceaux
  • black pepper (for the marinade)Épices1,5 morceaux
  • salt (for the marinade)Épices2 morceaux
  • chili powder (for the marinade)Épices1 morceau
  • egg (beaten)Produits laitiers1 morceau
  • chicken tendersViandes1,1 kg
  • all-purpose flour (for the breading)Épicerie240 g
  • cornstarch (for the breading)Épicerie30 g
  • paprika (for the breading)Épices2 morceaux
  • salt (for the breading)Épices1,5 morceaux
  • black pepper (for the breading)Épices1 morceau
  • frying oil (for deep frying)Épicerie1 litre

par portion

Nutrition

585kcal

Glucides
35 g
Protéines
40 g
Lipides
32 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×3
  • Friteuse
  • Pince de cuisine
  • Grille de refroidissement

pas à pas

Préparation

  1. Make the Cane's sauce

    • Combine the mayonnaise, ketchup, Worcestershire sauce, garlic powder, salt, black pepper and chili powder in a bowl.
    • Whisk until smooth, then refrigerate until serving.
    Étape 1

  2. Marinate the chicken

    • Whisk the buttermilk with the garlic powder, onion powder, black pepper, salt, chili powder and egg in a bowl.
    • Add the chicken tenders and coat well, then cover and refrigerate.
    Étape 2

  3. Prepare the breading

    • Mix the flour, cornstarch, paprika, salt and black pepper in a shallow bowl.
    Étape 3

  4. Coat the tenders

    • Lift each tender from the marinade, letting the excess drip off.
    • Dredge in the flour mixture, pressing so it sticks, and set aside on a rack.
    Étape 4

  5. Fry the chicken fingers

    • Heat the oil to 175 °C.
    • Fry the tenders in batches until golden and cooked through, about 4-5 min per batch.
    • Drain on a cooling rack.
    Étape 5

  6. Serve

    • Serve the chicken fingers hot with the Cane's sauce.
    Étape 6
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