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

45 minPour 4Nutri-Score D€€
par @aflavorfulbite102 imports0 fois cuisinée
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Ingrédients

4 personnes
  • chicken tenders (trimmed)Viandes700 g
  • buttermilkProduits laitiers240 ml
  • all-purpose flourCéréales200 g
  • cornstarchÉpicerie40 g
  • paprikaÉpices5 g
  • garlic powderÉpices5 g
  • onion powderÉpices5 g
  • cayenne pepperÉpices2 g
  • saltÉpices8 g
  • black pepper (ground)Épices3 g
  • neutral oil (for frying)Épicerie1 litre
  • mayonnaiseÉpicerie120 g
  • ketchupÉpicerie60 g
  • Worcestershire sauceÉpicerie15 ml
  • hot sauceÉpicerie10 ml
  • garlic powder (for the sauce)Épices2 g
  • black pepper (ground, for the sauce)Épices2 g

par portion

Nutrition

778kcal

Glucides
48 g
Protéines
40 g
Lipides
48 g
Adapter les ustensiles

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Ustensiles

  • Saladier ×2
  • Friteuse
  • Pince de cuisine
  • Grille de refroidissement
  • Thermomètre de cuisine

pas à pas

Préparation

  1. Marinate the chicken

    • Place the chicken tenders in a bowl and pour over the buttermilk.
    • Season with salt and black pepper and turn the tenders to coat.
    • Cover and refrigerate.
    Étape 1

  2. Make the Cane's sauce

    • Combine the mayonnaise, ketchup, Worcestershire sauce and hot sauce in a bowl.
    • Stir in the garlic powder and black pepper until smooth.
    • Chill until serving.
    Étape 2

  3. Prepare the breading

    • Mix the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt and black pepper in a bowl.
    • Whisk until evenly combined.
    Étape 3

  4. Coat the tenders

    • Lift each tender from the buttermilk and press it into the flour mixture.
    • Turn to coat well and shake off the excess.
    • Set the coated tenders aside on a rack.
    Étape 4

  5. Fry the tenders

    • Heat the oil to 175 °C.
    • Fry the tenders in batches until deep golden and cooked through.
    • Drain on a cooling rack.
    Étape 5

  6. Serve

    • Serve the tenders hot with the chilled Cane's sauce on the side.
    Étape 6
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