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

2 h 45Pour 6Nutri-Score D€€
par @recipeincaption14 imports0 fois cuisinée
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Ingrédients

6 personnes
  • chicken breast (sliced into strips about 1 inch thick and 3–4 inches long)Viandes900 g
  • buttermilk (for the marinade)Produits laitiers480 ml
  • pickle juiceÉpicerie80 ml
  • garlic powder (for the marinade)Épices3 g
  • paprika (for the marinade)Épices2 g
  • onion powder (for the marinade)Épices2 g
  • salt (for the marinade)Épices6 g
  • black pepper (for the marinade)Épices2 g
  • neutral oil (for deep frying)Épicerie1 litre
  • all-purpose flourCéréales240 g
  • cornstarchÉpicerie60 g
  • baking powderÉpicerie4 g
  • garlic powder (for the flour mixture)Épices6 g
  • paprika (for the flour mixture)Épices4 g
  • salt (for the flour mixture)Épices12 g
  • black pepper (for the flour mixture)Épices4 g
  • mayonnaiseÉpicerie120 ml
  • ketchupÉpicerie60 ml
  • Worcestershire sauceÉpicerie10 ml
  • garlic powder (for the sauce)Épices2 g
  • onion powder (for the sauce)Épices2 g
  • paprika (for the sauce)Épices2 g
  • black pepper (for the sauce)Épices2 g
  • seasoning salt (for the sauce)Épices5 g

par portion

Nutrition

556kcal

Glucides
39 g
Protéines
34 g
Lipides
29 g
Adapter les ustensiles

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Ustensiles

  • Saladier ×3
  • Fouet
  • Marmite
  • Thermomètre de cuisine
  • Pince de cuisine
  • Grille de refroidissement

pas à pas

Préparation

  1. Marinate the chicken

    • Slice the chicken breasts into strips about 1 inch thick and 3–4 inches long.
    • Whisk the buttermilk, pickle juice and chicken seasonings in a bowl until fully combined.
    • Add the chicken and toss to coat, then cover and refrigerate.
    Étape 1

  2. Prepare the seasoned flour

    • Combine the flour, cornstarch, baking powder and flour mixture seasonings in a large bowl.
    • Mix until evenly blended.
    Étape 2

  3. Heat the frying oil

    • Pour the neutral oil into a large pot or deep skillet to a depth of about 2–3 inches.
    • Heat the oil to 175 °C and keep it around this temperature.
    Étape 3

  4. Dredge the chicken

    • Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky bits.
    • Shake excess marinade off each chicken piece, then coat it thoroughly in the flour mixture.
    • Shake off the extra flour.
    Étape 4

  5. Fry the tenders

    • Gently place the coated chicken into the hot oil and leave it untouched for the first 1–2 minutes.
    • Fry until golden brown and cooked through.
    • Transfer to a paper towel-lined rack to drain.
    Étape 5

  6. Make the Cane's sauce

    • Combine the mayonnaise, ketchup, Worcestershire sauce and sauce seasonings in a bowl.
    • Mix well and refrigerate until serving.
    Étape 6

  7. Serve

    • Serve the crispy tenders with the Cane's sauce, Texas toast and fries.
    Étape 7
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