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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

2 uVoor 4Nutri-Score D€€
van @aflavorfulbite178 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • chicken tendersVlees680 g
  • buttermilkZuivel180 ml
  • egg (whisked)Zuivel1 stuk
  • Worcestershire sauceVoorraadkast15 ml
  • saltKruiden en specerijen3 g
  • smoked paprikaKruiden en specerijen1 g
  • garlic powderKruiden en specerijen1 g
  • onion powderKruiden en specerijen1 g
  • black pepperKruiden en specerijen1 g
  • neutral flavored oil (for frying)Voorraadkast600 ml
  • flourGranen180 g
  • cornstarchVoorraadkast30 g
  • baking powderVoorraadkast4 g
  • salt (for the dry mixture)Kruiden en specerijen6 g
  • smoked paprika (for the dry mixture)Kruiden en specerijen1 g
  • garlic powder (for the dry mixture)Kruiden en specerijen1,5 g
  • onion powder (for the dry mixture)Kruiden en specerijen1,5 g
  • black pepper (for the dry mixture)Kruiden en specerijen1 g
  • mayonnaiseVoorraadkast120 ml
  • ketchupVoorraadkast60 ml
  • Worcestershire sauce (for the sauce)Voorraadkast2,5 ml
  • smoked paprika (for the sauce)Kruiden en specerijen1 g
  • garlic powder (for the sauce)Kruiden en specerijen1 g
  • onion powder (for the sauce)Kruiden en specerijen500 mg
  • black pepper (for the sauce)Kruiden en specerijen500 mg
  • salt (for the sauce)Kruiden en specerijen1,5 g

per portie

Voedingswaarden

724kcal

Koolhydraten
44 g
Eiwitten
39 g
Vetten
44 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×3
  • Garde
  • Koekenpan
  • Afkoelrooster
  • Bakplaat
  • Keukenthermometer
  • Keukentang

stap voor stap

Bereiding

  1. Marinate the chicken tenders

    • In a bowl, mix the chicken tenders with the buttermilk, egg, Worcestershire sauce, salt, smoked paprika, garlic powder, onion powder and black pepper.
    • Cover and marinate in the fridge for 1 to 4 hours, or overnight.
    Stap 1

  2. Prepare the dry mixture

    • In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, smoked paprika, garlic powder, onion powder and black pepper.
    • Mix a few spoonfuls of the wet marinade into the dry mixture until it forms a crumbly texture.
    Stap 2

  3. Coat and rest the tenders

    • Thoroughly coat each tender in the dry mixture.
    • Transfer to a wire rack and rest for 10 to 12 minutes for extra crispiness.
    Stap 3

  4. Fry the tenders

    • Heat the oil in a frying pan to 175 °C, making sure it is not too hot so the tenders don't brown before cooking through.
    • Fry the tenders in batches for 3 to 4 minutes per side, until golden brown.
    • Transfer to a paper towel lined baking sheet.
    Stap 4

  5. Make the Cane's sauce

    • In a bowl, mix the mayonnaise, ketchup, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper and salt until smooth.
    • Adjust garlic powder and salt to taste.
    Stap 5

  6. Serve

    • Plate the tenders with the sauce and serve with a side of fries and toasted Texas toast if desired.
    Stap 6
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