Plat
Raising Cane's Copycat Chicken Tenders with Cane's Sauce
1 h 30Pour 4Nutri-Score D€€
D
1 h 30
1 h 30Raising Cane's Copycat Chicken Tenders with Cane's Sauce
ce qu’il vous faut
Ingrédients
chicken breast tenderloins (cut to even sizes)Viandes1 kg
buttermilk (for marinating)Produits laitiers480 ml
all-purpose flourCéréales180 g
garlic powder (for the flour mixture)Épices3 g
paprikaÉpices2 g
cayenne pepper (adjust to taste)Épices1 g
saltÉpices6 g
ground black pepper (for the flour mixture)Épices1,5 g
vegetable oil (for deep frying)Épicerie1,5 litres- mayonnaise (for the sauce)Épicerie120 ml
- ketchup (for the sauce)Épicerie60 ml
- garlic powder (for the sauce)Épices1,5 g
- Worcestershire sauceÉpicerie2,5 ml
- ground black pepper (for the sauce)Épices600 milligrammes
par portion
Nutrition
873kcal
- Glucides
- 44 g
- Protéines
- 56 g
- Lipides
- 53 g
ce que vous utiliserez
Ustensiles
Saladier
Plat allant au four
Friteuse
Thermomètre de cuisine- Grille de refroidissement
Fouet
pas à pas
Préparation
- Étape 1
Marinate the chicken
- Cut the chicken tenderloins to even sizes.
- Submerge them in the buttermilk in a sealed bowl or bag.
- Refrigerate for 1 hour or overnight.
- Étape 2
Prepare the seasoned flour
- Mix the flour, garlic powder, paprika, cayenne, salt and black pepper in a shallow dish.
- Étape 3
Dredge the chicken
- Remove the chicken from the buttermilk, letting the excess drip off.
- Dredge each piece in the flour mixture, shaking off the excess.
- Étape 4
Fry the tenders
- Heat the oil to 170 °C in a fryer or pot.
- Fry the chicken pieces without crowding, 3–4 minutes per side, until the internal temperature reaches 75 °C.
- Étape 5
Drain the chicken
- Drain the cooked chicken on a wire rack or a paper towel-lined plate.
- Étape 6
Make the Cane's sauce
- Combine the mayonnaise, ketchup, garlic powder, Worcestershire sauce and black pepper.
- Whisk until smooth.