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

2 h 40Pour 4Nutri-Score D€€
par @essen_paradies38 imports0 fois cuisinée
Adapter cette recette

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Ingrédients

4 personnes
  • chicken tenderloinsViandes500 g
  • buttermilkProduits laitiers250 ml
  • egg (large)Produits laitiers1 morceau
  • smoked paprika (for the marinade)Épices5 g
  • paprika (for the marinade)Épices5 g
  • garlic powder (for the marinade)Épices5 g
  • onion powder (for the marinade)Épices5 g
  • salt (for the marinade)Épices5 g
  • black pepper (for the marinade)Épices5 g
  • all-purpose flourCéréales250 g
  • cornstarchÉpicerie100 g
  • baking powderÉpicerie5 g
  • paprika (for the coating)Épices5 g
  • garlic powder (for the coating)Épices5 g
  • onion powder (for the coating)Épices5 g
  • salt (for the coating)Épices5 g
  • black pepper (for the coating)Épices5 g
  • neutral oil (for frying)Épicerie1 litre
  • mayonnaiseÉpicerie45 ml
  • ketchupÉpicerie15 ml
  • Worcestershire sauceÉpicerie10 ml
  • smoked paprika (for the sauce)Épices5 g
  • garlic powder (for the sauce)Épices5 g
  • salt (to taste, for the sauce)Épices2 g
  • black pepper (to taste, for the sauce)Épices2 g

par portion

Nutrition

663kcal

Glucides
61 g
Protéines
31 g
Lipides
33 g
Adapter les ustensiles

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Ustensiles

  • Saladier ×2
  • Fouet
  • Friteuse
  • Thermomètre de cuisine
  • Pince de cuisine
  • Écumoire

pas à pas

Préparation

  1. Make the marinade

    • Whisk together the buttermilk, egg, smoked paprika, paprika, garlic powder, onion powder, salt and black pepper.
    • Add the chicken tenderloins and turn to coat well.
    Étape 1

  2. Marinate the chicken

    • Cover and refrigerate for at least 2 hours, or overnight.
    Étape 2

  3. Prepare the crispy coating

    • Mix the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt and black pepper in a shallow bowl.
    Étape 3

  4. Bread the tenders

    • Coat each chicken tender in the flour mixture.
    • Dip it back into the marinade, then coat again in the flour mixture for an extra crispy crust.
    Étape 4

  5. Fry the chicken

    • Heat the oil to 175 °C.
    • Fry the tenders until golden brown and cooked through, working in batches.
    Étape 5

  6. Make the Cane's sauce

    • Mix the mayonnaise, ketchup, Worcestershire sauce, smoked paprika, garlic powder, salt and black pepper until smooth.
    • Chill until ready to serve.
    Étape 6

  7. Serve

    • Serve the tenders hot with the dipping sauce, fries, Texas toast, coleslaw and pickles.
    Étape 7
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