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Raising Cane's Copycat Chicken Fingers with Cane's Sauce
4 u 20 minVoor 4Nutri-Score D€€
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4 u 20 min
4 u 20 minRaising Cane's Copycat Chicken Fingers with Cane's Sauce
wat u nodig heeft
Ingrediënten
mayonnaiseVoorraadkast120 ml
tomato sauceVoorraadkast60 ml- Worcestershire sauceVoorraadkast1 ml
garlic powderKruiden en specerijen1 g
black pepper (freshly ground)Kruiden en specerijen2 g
salt (to taste)Kruiden en specerijen2 g
chicken breast (cut into strips)Vlees1 kg
buttermilk (small carton)Zuivel280 ml
mustard powderKruiden en specerijen2 g
paprikaKruiden en specerijen2 g- garlic powder (for the brine)Kruiden en specerijen2 g
- onion powder (for the brine)Kruiden en specerijen2 g
- salt (for the brine)Kruiden en specerijen5 g
- black pepper (for the brine)Kruiden en specerijen2 g
eggZuivel1 stuk- plain flour (for the seasoned breading)Voorraadkast250 g
- potato starch (or cornflour)Voorraadkast60 g
- white pepperKruiden en specerijen2 g
- black pepper (for the breading)Kruiden en specerijen2 g
- onion powder (for the breading)Kruiden en specerijen2 g
- garlic powder (for the breading)Kruiden en specerijen2 g
- mustard powder (for the breading)Kruiden en specerijen2 g
- chilli powderKruiden en specerijen2 g
- smoked paprikaKruiden en specerijen2 g
- paprika (for the breading)Kruiden en specerijen2 g
- salt (for the breading)Kruiden en specerijen5 g
- seasoning (all-purpose)Kruiden en specerijen2 g
- plain flour (for the first coating)Voorraadkast120 g
- vegetable oil (for deep frying)Voorraadkast1,5 liter
per portie
Voedingswaarden
973kcal
- Koolhydraten
- 75 g
- Eiwitten
- 61 g
- Vetten
- 48 g
wat u gebruikt
Keukengerei
Mengkom ×3
Frituurpan
Keukenthermometer
Keukentang
stap voor stap
Bereiding
- Stap 1
Make the Cane's sauce
- Mix the mayonnaise, tomato sauce, Worcestershire sauce, garlic powder and black pepper in a bowl.
- Season with salt to taste and refrigerate until serving.
- Stap 2
Brine the chicken
- Whisk the buttermilk with the mustard powder, paprika, garlic powder, onion powder, salt, black pepper and egg.
- Add the chicken strips, cover and marinate in the fridge.
- Stap 3
Prepare the seasoned breading
- Combine the plain flour, potato starch, white pepper, black pepper, onion powder, garlic powder, mustard powder, chilli powder, smoked paprika, paprika, salt and seasoning in a bowl.
- Whisk until evenly mixed.
- Stap 4
Coat the chicken
- Pat the excess buttermilk off the chicken.
- Coat the chicken lightly in the separate bowl of plain flour.
- Dip the chicken back into the buttermilk mixture.
- Coat in the seasoned flour, pressing the flour firmly into the chicken for a crispy crust.
- Stap 5
First fry
- Deep fry the chicken at 170 °C until golden.
- Remove and drain on a plate lined with paper towel.
- Stap 6
Rest and second fry
- Let the chicken rest.
- Fry again at 180 °C until extra crispy.
- Drain and serve with the Cane's sauce.