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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

2 hPour 4Nutri-Score D€€
par @aflavorfulbite178 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken tendersViandes680 g
  • buttermilkProduits laitiers180 ml
  • egg (whisked)Produits laitiers1 morceau
  • Worcestershire sauceÉpicerie15 ml
  • saltÉpices3 g
  • smoked paprikaÉpices1 g
  • garlic powderÉpices1 g
  • onion powderÉpices1 g
  • black pepperÉpices1 g
  • neutral flavored oil (for frying)Épicerie600 ml
  • flourCéréales180 g
  • cornstarchÉpicerie30 g
  • baking powderÉpicerie4 g
  • salt (for the dry mixture)Épices6 g
  • smoked paprika (for the dry mixture)Épices1 g
  • garlic powder (for the dry mixture)Épices1,5 g
  • onion powder (for the dry mixture)Épices1,5 g
  • black pepper (for the dry mixture)Épices1 g
  • mayonnaiseÉpicerie120 ml
  • ketchupÉpicerie60 ml
  • Worcestershire sauce (for the sauce)Épicerie2,5 ml
  • smoked paprika (for the sauce)Épices1 g
  • garlic powder (for the sauce)Épices1 g
  • onion powder (for the sauce)Épices500 milligrammes
  • black pepper (for the sauce)Épices500 milligrammes
  • salt (for the sauce)Épices1,5 g

par portion

Nutrition

724kcal

Glucides
44 g
Protéines
39 g
Lipides
44 g
Adapter les ustensiles

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Ustensiles

  • Saladier ×3
  • Fouet
  • Poêle
  • Grille de refroidissement
  • Plaque de cuisson
  • Thermomètre de cuisine
  • Pince de cuisine

pas à pas

Préparation

  1. Marinate the chicken tenders

    • In a bowl, mix the chicken tenders with the buttermilk, egg, Worcestershire sauce, salt, smoked paprika, garlic powder, onion powder and black pepper.
    • Cover and marinate in the fridge for 1 to 4 hours, or overnight.
    Étape 1

  2. Prepare the dry mixture

    • In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, smoked paprika, garlic powder, onion powder and black pepper.
    • Mix a few spoonfuls of the wet marinade into the dry mixture until it forms a crumbly texture.
    Étape 2

  3. Coat and rest the tenders

    • Thoroughly coat each tender in the dry mixture.
    • Transfer to a wire rack and rest for 10 to 12 minutes for extra crispiness.
    Étape 3

  4. Fry the tenders

    • Heat the oil in a frying pan to 175 °C, making sure it is not too hot so the tenders don't brown before cooking through.
    • Fry the tenders in batches for 3 to 4 minutes per side, until golden brown.
    • Transfer to a paper towel lined baking sheet.
    Étape 4

  5. Make the Cane's sauce

    • In a bowl, mix the mayonnaise, ketchup, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper and salt until smooth.
    • Adjust garlic powder and salt to taste.
    Étape 5

  6. Serve

    • Plate the tenders with the sauce and serve with a side of fries and toasted Texas toast if desired.
    Étape 6
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