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Raising Cane's Copycat: Chicken Tenders, Crinkle Fries & Cane's Sauce
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Raising Cane's Copycat: Chicken Tenders, Crinkle Fries & Cane's Sauce

1 hPour 4Nutri-Score D€€
par @landncooks3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken tenderloins (trimmed)Viandes700 g
  • egg (beaten)Produits laitiers1 morceau
  • seasoning blend (for the egg wash)Épices5 g
  • mayonnaiseÉpicerie240 ml
  • ketchupÉpicerie60 ml
  • garlic powderÉpices4 g
  • black pepper (freshly cracked)Épices2 g
  • smoked paprikaÉpices2 g
  • potatoes (peeled and crinkle cut)Fruits et légumes4 morceaux
  • flourÉpicerie250 g
  • Cajun seasoningÉpices20 g
  • paprikaÉpices3 g
  • onion powderÉpices3 g
  • saltÉpices8 g
  • frying oil (for deep frying)Épicerie1,5 litres
  • Texas toast (thick sliced)Boulangerie4 morceaux

par portion

Nutrition

858kcal

Glucides
66 g
Protéines
41 g
Lipides
48 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Fouet
  • Économe
  • Mandoline
  • Friteuse
  • Thermomètre de cuisine
  • Grille de refroidissement
  • Pince de cuisine

pas à pas

Préparation

  1. Make the egg wash and marinate the chicken

    • Whisk the egg with a little seasoning in a bowl.
    • Add the chicken tenderloins and coat well.
    • Cover and refrigerate until it's time to fry.
    Étape 1

  2. Make the Cane's sauce

    • Combine the mayonnaise, ketchup, garlic powder, black pepper and smoked paprika.
    • Mix until smooth and homogeneous.
    Étape 2

  3. Chill the sauce

    • Place the sauce in the fridge; the longer it sits, the better it gets.
    Étape 3

  4. Peel and cut the potatoes

    • Peel the potatoes.
    • Cut them into crinkle fries with a crinkle cutter.
    Étape 4

  5. Soak the fries

    • Put the fries in a bowl of water to remove the starch.
    • Let them sit for a bit.
    Étape 5

  6. Prepare the seasoned flour

    • Put the flour in a large zip bag.
    • Add the Cajun seasoning, paprika, onion powder, pepper and salt.
    • Mix well to combine.
    Étape 6

  7. Heat the oil

    • Heat the frying oil to 175 °C (350 °F).
    Étape 7

  8. Dredge the chicken

    • Drop the tenders into the seasoned flour and shake the bag.
    • Press the flour onto the chicken for extra crunchy bits.
    • Double-drench the tenders in the flour.
    Étape 8

  9. Fry the chicken

    • Fry the tenders in the hot oil until golden and crispy.
    • Transfer to a cooling rack.
    Étape 9

  10. Drain the fries

    • Take the fries out of the water and drain them on paper towels.
    • Pat them dry.
    Étape 10

  11. Fry the fries

    • Fry the fries until golden and crispy.
    • Salt them as soon as they come out of the fryer.
    Étape 11

  12. Toast the bread

    • Toast the Texas toast slices until golden.
    Étape 12

  13. Plate and serve

    • Serve the tenders with the fries, Texas toast and Cane's sauce.
    Étape 13
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