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

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

45 minVoor 4Nutri-Score D€€
van @aflavorfulbite102 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • chicken tenders (trimmed)Vlees700 g
  • buttermilkZuivel240 ml
  • all-purpose flourGranen200 g
  • cornstarchVoorraadkast40 g
  • paprikaKruiden en specerijen5 g
  • garlic powderKruiden en specerijen5 g
  • onion powderKruiden en specerijen5 g
  • cayenne pepperKruiden en specerijen2 g
  • saltKruiden en specerijen8 g
  • black pepper (ground)Kruiden en specerijen3 g
  • neutral oil (for frying)Voorraadkast1 liter
  • mayonnaiseVoorraadkast120 g
  • ketchupVoorraadkast60 g
  • Worcestershire sauceVoorraadkast15 ml
  • hot sauceVoorraadkast10 ml
  • garlic powder (for the sauce)Kruiden en specerijen2 g
  • black pepper (ground, for the sauce)Kruiden en specerijen2 g

per portie

Voedingswaarden

778kcal

Koolhydraten
48 g
Eiwitten
40 g
Vetten
48 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom ×2
  • Frituurpan
  • Keukentang
  • Afkoelrooster
  • Keukenthermometer

stap voor stap

Bereiding

  1. Marinate the chicken

    • Place the chicken tenders in a bowl and pour over the buttermilk.
    • Season with salt and black pepper and turn the tenders to coat.
    • Cover and refrigerate.
    Stap 1

  2. Make the Cane's sauce

    • Combine the mayonnaise, ketchup, Worcestershire sauce and hot sauce in a bowl.
    • Stir in the garlic powder and black pepper until smooth.
    • Chill until serving.
    Stap 2

  3. Prepare the breading

    • Mix the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt and black pepper in a bowl.
    • Whisk until evenly combined.
    Stap 3

  4. Coat the tenders

    • Lift each tender from the buttermilk and press it into the flour mixture.
    • Turn to coat well and shake off the excess.
    • Set the coated tenders aside on a rack.
    Stap 4

  5. Fry the tenders

    • Heat the oil to 175 °C.
    • Fry the tenders in batches until deep golden and cooked through.
    • Drain on a cooling rack.
    Stap 5

  6. Serve

    • Serve the tenders hot with the chilled Cane's sauce on the side.
    Stap 6
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