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Raising Cane's Copycat Chicken Tenders with Cane's Sauce
1 u 30 minVoor 4Nutri-Score D€€
D
1 u 30 min
1 u 30 minRaising Cane's Copycat Chicken Tenders with Cane's Sauce
wat u nodig heeft
Ingrediënten
chicken breast tenderloins (cut to even sizes)Vlees1 kg
buttermilk (for marinating)Zuivel480 ml
all-purpose flourGranen180 g
garlic powder (for the flour mixture)Kruiden en specerijen3 g
paprikaKruiden en specerijen2 g
cayenne pepper (adjust to taste)Kruiden en specerijen1 g
saltKruiden en specerijen6 g
ground black pepper (for the flour mixture)Kruiden en specerijen1,5 g
vegetable oil (for deep frying)Voorraadkast1,5 liter- mayonnaise (for the sauce)Voorraadkast120 ml
- ketchup (for the sauce)Voorraadkast60 ml
- garlic powder (for the sauce)Kruiden en specerijen1,5 g
- Worcestershire sauceVoorraadkast2,5 ml
- ground black pepper (for the sauce)Kruiden en specerijen600 mg
per portie
Voedingswaarden
873kcal
- Koolhydraten
- 44 g
- Eiwitten
- 56 g
- Vetten
- 53 g
wat u gebruikt
Keukengerei
Mengkom
Ovenschaal
Frituurpan
Keukenthermometer- Afkoelrooster
Garde
stap voor stap
Bereiding
- Stap 1
Marinate the chicken
- Cut the chicken tenderloins to even sizes.
- Submerge them in the buttermilk in a sealed bowl or bag.
- Refrigerate for 1 hour or overnight.
- Stap 2
Prepare the seasoned flour
- Mix the flour, garlic powder, paprika, cayenne, salt and black pepper in a shallow dish.
- Stap 3
Dredge the chicken
- Remove the chicken from the buttermilk, letting the excess drip off.
- Dredge each piece in the flour mixture, shaking off the excess.
- Stap 4
Fry the tenders
- Heat the oil to 170 °C in a fryer or pot.
- Fry the chicken pieces without crowding, 3–4 minutes per side, until the internal temperature reaches 75 °C.
- Stap 5
Drain the chicken
- Drain the cooked chicken on a wire rack or a paper towel-lined plate.
- Stap 6
Make the Cane's sauce
- Combine the mayonnaise, ketchup, garlic powder, Worcestershire sauce and black pepper.
- Whisk until smooth.