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

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

2 u 45 minVoor 6Nutri-Score D€€
van @recipeincaption14 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

6 personen
  • chicken breast (sliced into strips about 1 inch thick and 3–4 inches long)Vlees900 g
  • buttermilk (for the marinade)Zuivel480 ml
  • pickle juiceVoorraadkast80 ml
  • garlic powder (for the marinade)Kruiden en specerijen3 g
  • paprika (for the marinade)Kruiden en specerijen2 g
  • onion powder (for the marinade)Kruiden en specerijen2 g
  • salt (for the marinade)Kruiden en specerijen6 g
  • black pepper (for the marinade)Kruiden en specerijen2 g
  • neutral oil (for deep frying)Voorraadkast1 liter
  • all-purpose flourGranen240 g
  • cornstarchVoorraadkast60 g
  • baking powderVoorraadkast4 g
  • garlic powder (for the flour mixture)Kruiden en specerijen6 g
  • paprika (for the flour mixture)Kruiden en specerijen4 g
  • salt (for the flour mixture)Kruiden en specerijen12 g
  • black pepper (for the flour mixture)Kruiden en specerijen4 g
  • mayonnaiseVoorraadkast120 ml
  • ketchupVoorraadkast60 ml
  • Worcestershire sauceVoorraadkast10 ml
  • garlic powder (for the sauce)Kruiden en specerijen2 g
  • onion powder (for the sauce)Kruiden en specerijen2 g
  • paprika (for the sauce)Kruiden en specerijen2 g
  • black pepper (for the sauce)Kruiden en specerijen2 g
  • seasoning salt (for the sauce)Kruiden en specerijen5 g

per portie

Voedingswaarden

556kcal

Koolhydraten
39 g
Eiwitten
34 g
Vetten
29 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×3
  • Garde
  • Soeppan
  • Keukenthermometer
  • Keukentang
  • Afkoelrooster

stap voor stap

Bereiding

  1. Marinate the chicken

    • Slice the chicken breasts into strips about 1 inch thick and 3–4 inches long.
    • Whisk the buttermilk, pickle juice and chicken seasonings in a bowl until fully combined.
    • Add the chicken and toss to coat, then cover and refrigerate.
    Stap 1

  2. Prepare the seasoned flour

    • Combine the flour, cornstarch, baking powder and flour mixture seasonings in a large bowl.
    • Mix until evenly blended.
    Stap 2

  3. Heat the frying oil

    • Pour the neutral oil into a large pot or deep skillet to a depth of about 2–3 inches.
    • Heat the oil to 175 °C and keep it around this temperature.
    Stap 3

  4. Dredge the chicken

    • Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky bits.
    • Shake excess marinade off each chicken piece, then coat it thoroughly in the flour mixture.
    • Shake off the extra flour.
    Stap 4

  5. Fry the tenders

    • Gently place the coated chicken into the hot oil and leave it untouched for the first 1–2 minutes.
    • Fry until golden brown and cooked through.
    • Transfer to a paper towel-lined rack to drain.
    Stap 5

  6. Make the Cane's sauce

    • Combine the mayonnaise, ketchup, Worcestershire sauce and sauce seasonings in a bowl.
    • Mix well and refrigerate until serving.
    Stap 6

  7. Serve

    • Serve the crispy tenders with the Cane's sauce, Texas toast and fries.
    Stap 7
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