Plat
Raising Cane's Chicken Tenders with Cane's Sauce
2 h 40Pour 4Nutri-Score D€€
D
2 h 40
2 h 40Raising Cane's Chicken Tenders with Cane's Sauce
ce qu’il vous faut
Ingrédients
chicken breast (sliced into strips)Viandes1 kg
frying oil (for deep frying)Épicerie1,5 litres
buttermilk (for the marinade)Produits laitiers360 ml
garlic powder (tablespoons, for the marinade)Épices2 morceaux
onion powder (tablespoon, for the marinade)Épices1 morceau
black pepper (tablespoon, for the marinade)Épices1 morceau- smoked paprika (tablespoon, for the marinade)Épices1 morceau
salt (to taste, for the marinade)Épices1 morceau- all-purpose flour (for the coating)Épicerie240 g
- cornstarch (tablespoons, for the coating)Épicerie3 morceaux
- garlic powder (tablespoon, for the coating)Épices1 morceau
- black pepper (teaspoon, for the coating)Épices1 morceau
- smoked paprika (teaspoon, for the coating)Épices1 morceau
- salt (to taste, for the coating)Épices1 morceau
- mayonnaise (for the sauce)Épicerie240 ml
- ketchup (tablespoons, for the sauce)Épicerie3 morceaux
- Worcestershire sauce (tablespoon, for the sauce)Épicerie1 morceau
- garlic powder (tablespoon, for the sauce)Épices1 morceau
- black pepper (teaspoon, for the sauce)Épices1 morceau
- smoked paprika (teaspoon, for the sauce)Épices1 morceau
- salt (to taste, for the sauce)Épices1 morceau
par portion
Nutrition
1 180kcal
- Glucides
- 65 g
- Protéines
- 61 g
- Lipides
- 75 g
ce que vous utiliserez
Ustensiles
Saladier ×3
Friteuse
Pince de cuisine
Thermomètre de cuisine
pas à pas
Préparation
- Étape 1
Marinate the chicken
- Whisk the buttermilk with the garlic powder, onion powder, black pepper, smoked paprika and salt in a bowl.
- Add the chicken strips, cover and refrigerate for at least 2 hours, ideally overnight.
- Étape 2
Prepare the coating
- Combine the flour, cornstarch, garlic powder, black pepper, smoked paprika and salt in a separate bowl.
- Étape 3
Bread the tenders
- Lift the chicken out of the marinade, letting the excess drip off.
- Coat each strip well in the flour mixture, dip it back into the marinade, then coat in the flour again.
- Étape 4
Fry the chicken
- Heat the oil to 175 °C.
- Fry the tenders in batches for 8–10 minutes, turning once, until golden and cooked through.
- Drain on a rack or paper towels.
- Étape 5
Make the Cane's sauce
- Stir the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, smoked paprika and salt together until smooth.
- Chill briefly for the best flavor.
- Étape 6
Serve
- Serve the tenders hot with the dipping sauce and fries of choice.