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

2 h 40Pour 6Nutri-Score D€€
par @iramsfoodstory102 imports1 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • chicken breast (cut into strips)Viandes900 g
  • oil (for deep frying)Épicerie1 litre
  • all purpose flourCéréales240 g
  • cornstarchÉpicerie24 g
  • smoked paprikaÉpices4 g
  • saltÉpices6 g
  • garlic powderÉpices9 g
  • black pepperÉpices2 g
  • buttermilkProduits laitiers480 ml
  • garlic powder (for the wet batter)Épices6 g
  • black pepper (for the wet batter)Épices3 g
  • salt (for the wet batter)Épices4 g
  • smoked paprika (for the wet batter)Épices3 g
  • ketchupÉpicerie60 ml
  • Worcestershire sauceÉpicerie30 ml
  • garlic powder (for the sauce)Épices3 g
  • black pepper (for the sauce)Épices1 g
  • mayonnaiseÉpicerie240 ml
  • salt (for the sauce)Épices2 g
  • smoked paprika (for the sauce)Épices2 g

par portion

Nutrition

662kcal

Glucides
38 g
Protéines
33 g
Lipides
42 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×3
  • Fouet
  • Friteuse
  • Pince de cuisine

pas à pas

Préparation

  1. Make the wet batter

    • Whisk together the buttermilk, garlic powder, black pepper, salt and smoked paprika in a bowl.
    Étape 1

  2. Marinate the chicken

    • Add the chicken strips to the wet batter and turn to coat.
    • Cover and refrigerate for at least 2 hours or overnight.
    Étape 2

  3. Make the dry batter

    • Whisk together the flour, cornstarch, salt, garlic powder, black pepper and smoked paprika in a bowl.
    Étape 3

  4. Coat the chicken

    • Lift the chicken from the wet batter and let the excess drip off.
    • Press each strip into the dry batter until fully coated.
    Étape 4

  5. Deep fry the chicken

    • Heat the oil to about 175 °C.
    • Fry the coated strips in batches until golden brown and cooked through, flipping halfway.
    • Drain on a rack or paper towels.
    Étape 5

  6. Make the Cane's sauce

    • Whisk together the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, salt and smoked paprika.
    Étape 6

  7. Serve

    • Serve the crispy chicken fingers with the Cane's sauce.
    Étape 7
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