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Raising Cane's Style Chicken Fingers with Cane's Sauce
Hoofdgerecht

Raising Cane's Style Chicken Fingers with Cane's Sauce

2 u 40 minVoor 6Nutri-Score D€€
van @iramsfoodstory101 imports1 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • chicken breast (cut into strips)Vlees900 g
  • oil (for deep frying)Voorraadkast1 liter
  • all purpose flourGranen240 g
  • cornstarchVoorraadkast24 g
  • smoked paprikaKruiden en specerijen4 g
  • saltKruiden en specerijen6 g
  • garlic powderKruiden en specerijen9 g
  • black pepperKruiden en specerijen2 g
  • buttermilkZuivel480 ml
  • garlic powder (for the wet batter)Kruiden en specerijen6 g
  • black pepper (for the wet batter)Kruiden en specerijen3 g
  • salt (for the wet batter)Kruiden en specerijen4 g
  • smoked paprika (for the wet batter)Kruiden en specerijen3 g
  • ketchupVoorraadkast60 ml
  • Worcestershire sauceVoorraadkast30 ml
  • garlic powder (for the sauce)Kruiden en specerijen3 g
  • black pepper (for the sauce)Kruiden en specerijen1 g
  • mayonnaiseVoorraadkast240 ml
  • salt (for the sauce)Kruiden en specerijen2 g
  • smoked paprika (for the sauce)Kruiden en specerijen2 g

per portie

Voedingswaarden

662kcal

Koolhydraten
38 g
Eiwitten
33 g
Vetten
42 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom ×3
  • Garde
  • Frituurpan
  • Keukentang

stap voor stap

Bereiding

  1. Make the wet batter

    • Whisk together the buttermilk, garlic powder, black pepper, salt and smoked paprika in a bowl.
    Stap 1

  2. Marinate the chicken

    • Add the chicken strips to the wet batter and turn to coat.
    • Cover and refrigerate for at least 2 hours or overnight.
    Stap 2

  3. Make the dry batter

    • Whisk together the flour, cornstarch, salt, garlic powder, black pepper and smoked paprika in a bowl.
    Stap 3

  4. Coat the chicken

    • Lift the chicken from the wet batter and let the excess drip off.
    • Press each strip into the dry batter until fully coated.
    Stap 4

  5. Deep fry the chicken

    • Heat the oil to about 175 °C.
    • Fry the coated strips in batches until golden brown and cooked through, flipping halfway.
    • Drain on a rack or paper towels.
    Stap 5

  6. Make the Cane's sauce

    • Whisk together the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, salt and smoked paprika.
    Stap 6

  7. Serve

    • Serve the crispy chicken fingers with the Cane's sauce.
    Stap 7
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