Plat
Raising Cane's Copycat Chicken Fingers with Cane's Sauce
4 h 20Pour 4Nutri-Score D€€
D
4 h 20
4 h 20Raising Cane's Copycat Chicken Fingers with Cane's Sauce
ce qu’il vous faut
Ingrédients
mayonnaiseÉpicerie120 ml
tomato sauceÉpicerie60 ml- Worcestershire sauceÉpicerie1 ml
garlic powderÉpices1 g
black pepper (freshly ground)Épices2 g
salt (to taste)Épices2 g
chicken breast (cut into strips)Viandes1 kg
buttermilk (small carton)Produits laitiers280 ml
mustard powderÉpices2 g
paprikaÉpices2 g- garlic powder (for the brine)Épices2 g
- onion powder (for the brine)Épices2 g
- salt (for the brine)Épices5 g
- black pepper (for the brine)Épices2 g
eggProduits laitiers1 morceau- plain flour (for the seasoned breading)Épicerie250 g
- potato starch (or cornflour)Épicerie60 g
- white pepperÉpices2 g
- black pepper (for the breading)Épices2 g
- onion powder (for the breading)Épices2 g
- garlic powder (for the breading)Épices2 g
- mustard powder (for the breading)Épices2 g
- chilli powderÉpices2 g
- smoked paprikaÉpices2 g
- paprika (for the breading)Épices2 g
- salt (for the breading)Épices5 g
- seasoning (all-purpose)Épices2 g
- plain flour (for the first coating)Épicerie120 g
- vegetable oil (for deep frying)Épicerie1,5 litres
par portion
Nutrition
973kcal
- Glucides
- 75 g
- Protéines
- 61 g
- Lipides
- 48 g
ce que vous utiliserez
Ustensiles
Saladier ×3
Friteuse
Thermomètre de cuisine
Pince de cuisine
pas à pas
Préparation
- Étape 1
Make the Cane's sauce
- Mix the mayonnaise, tomato sauce, Worcestershire sauce, garlic powder and black pepper in a bowl.
- Season with salt to taste and refrigerate until serving.
- Étape 2
Brine the chicken
- Whisk the buttermilk with the mustard powder, paprika, garlic powder, onion powder, salt, black pepper and egg.
- Add the chicken strips, cover and marinate in the fridge.
- Étape 3
Prepare the seasoned breading
- Combine the plain flour, potato starch, white pepper, black pepper, onion powder, garlic powder, mustard powder, chilli powder, smoked paprika, paprika, salt and seasoning in a bowl.
- Whisk until evenly mixed.
- Étape 4
Coat the chicken
- Pat the excess buttermilk off the chicken.
- Coat the chicken lightly in the separate bowl of plain flour.
- Dip the chicken back into the buttermilk mixture.
- Coat in the seasoned flour, pressing the flour firmly into the chicken for a crispy crust.
- Étape 5
First fry
- Deep fry the chicken at 170 °C until golden.
- Remove and drain on a plate lined with paper towel.
- Étape 6
Rest and second fry
- Let the chicken rest.
- Fry again at 180 °C until extra crispy.
- Drain and serve with the Cane's sauce.