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Homemade Raising Cane's Chicken Fingers with Cane's Sauce
1 u 30 minVoor 6Nutri-Score D€€
D
1 u 30 min
1 u 30 minHomemade Raising Cane's Chicken Fingers with Cane's Sauce
recept van
gisellecooks
@gisellecooks_
20 recepten
40 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
mayonnaiseVoorraadkast120 ml- ketchupVoorraadkast60 ml
- Worcestershire sauceVoorraadkast15 ml
garlic powder (for the sauce)Kruiden en specerijen1 stuk
salt (for the sauce)Kruiden en specerijen0,5 stukken
black pepper (for the sauce)Kruiden en specerijen0,5 stukken
chili powder (for the sauce)Kruiden en specerijen0,5 stukken
buttermilk (for the marinade)Zuivel480 ml- garlic powder (for the marinade)Kruiden en specerijen2 stukken
onion powder (for the marinade)Kruiden en specerijen2 stukken- black pepper (for the marinade)Kruiden en specerijen1,5 stukken
- salt (for the marinade)Kruiden en specerijen2 stukken
- chili powder (for the marinade)Kruiden en specerijen1 stuk
egg (beaten)Zuivel1 stuk
chicken tendersVlees1,1 kg- all-purpose flour (for the breading)Voorraadkast240 g
- cornstarch (for the breading)Voorraadkast30 g
paprika (for the breading)Kruiden en specerijen2 stukken- salt (for the breading)Kruiden en specerijen1,5 stukken
- black pepper (for the breading)Kruiden en specerijen1 stuk
- frying oil (for deep frying)Voorraadkast1 liter
per portie
Voedingswaarden
585kcal
- Koolhydraten
- 35 g
- Eiwitten
- 40 g
- Vetten
- 32 g
wat u gebruikt
Keukengerei
Mengkom ×3
Frituurpan
Keukentang- Afkoelrooster
stap voor stap
Bereiding
- Stap 1
Make the Cane's sauce
- Combine the mayonnaise, ketchup, Worcestershire sauce, garlic powder, salt, black pepper and chili powder in a bowl.
- Whisk until smooth, then refrigerate until serving.
- Stap 2
Marinate the chicken
- Whisk the buttermilk with the garlic powder, onion powder, black pepper, salt, chili powder and egg in a bowl.
- Add the chicken tenders and coat well, then cover and refrigerate.
- Stap 3
Prepare the breading
- Mix the flour, cornstarch, paprika, salt and black pepper in a shallow bowl.
- Stap 4
Coat the tenders
- Lift each tender from the marinade, letting the excess drip off.
- Dredge in the flour mixture, pressing so it sticks, and set aside on a rack.
- Stap 5
Fry the chicken fingers
- Heat the oil to 175 °C.
- Fry the tenders in batches until golden and cooked through, about 4-5 min per batch.
- Drain on a cooling rack.
- Stap 6
Serve
- Serve the chicken fingers hot with the Cane's sauce.
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