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

2 godz. 40 minPorcje: 4Nutri-Score D€€
od @samisavor150 importówugotowano 0 razy
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Składniki

4 osoby
  • chicken breast (sliced into strips)Mięso1 kg
  • frying oil (for deep frying)Spiżarnia1,5 litry
  • buttermilk (for the marinade)Nabiał360 ml
  • garlic powder (tablespoons, for the marinade)Przyprawy2 kawałki
  • onion powder (tablespoon, for the marinade)Przyprawy1 kawałek
  • black pepper (tablespoon, for the marinade)Przyprawy1 kawałek
  • smoked paprika (tablespoon, for the marinade)Przyprawy1 kawałek
  • salt (to taste, for the marinade)Przyprawy1 kawałek
  • all-purpose flour (for the coating)Spiżarnia240 g
  • cornstarch (tablespoons, for the coating)Spiżarnia3 kawałki
  • garlic powder (tablespoon, for the coating)Przyprawy1 kawałek
  • black pepper (teaspoon, for the coating)Przyprawy1 kawałek
  • smoked paprika (teaspoon, for the coating)Przyprawy1 kawałek
  • salt (to taste, for the coating)Przyprawy1 kawałek
  • mayonnaise (for the sauce)Spiżarnia240 ml
  • ketchup (tablespoons, for the sauce)Spiżarnia3 kawałki
  • Worcestershire sauce (tablespoon, for the sauce)Spiżarnia1 kawałek
  • garlic powder (tablespoon, for the sauce)Przyprawy1 kawałek
  • black pepper (teaspoon, for the sauce)Przyprawy1 kawałek
  • smoked paprika (teaspoon, for the sauce)Przyprawy1 kawałek
  • salt (to taste, for the sauce)Przyprawy1 kawałek

na porcję

Wartości odżywcze

1180kcal

Węglowodany
65 g
Białko
61 g
Tłuszcz
75 g
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Przybory

  • Miska ×3
  • Frytkownica
  • Szczypce kuchenne
  • Termometr kuchenny

krok po kroku

Przygotowanie

  1. Marinate the chicken

    • Whisk the buttermilk with the garlic powder, onion powder, black pepper, smoked paprika and salt in a bowl.
    • Add the chicken strips, cover and refrigerate for at least 2 hours, ideally overnight.
    Krok 1

  2. Prepare the coating

    • Combine the flour, cornstarch, garlic powder, black pepper, smoked paprika and salt in a separate bowl.
    Krok 2

  3. Bread the tenders

    • Lift the chicken out of the marinade, letting the excess drip off.
    • Coat each strip well in the flour mixture, dip it back into the marinade, then coat in the flour again.
    Krok 3

  4. Fry the chicken

    • Heat the oil to 175 °C.
    • Fry the tenders in batches for 8–10 minutes, turning once, until golden and cooked through.
    • Drain on a rack or paper towels.
    Krok 4

  5. Make the Cane's sauce

    • Stir the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, smoked paprika and salt together until smooth.
    • Chill briefly for the best flavor.
    Krok 5

  6. Serve

    • Serve the tenders hot with the dipping sauce and fries of choice.
    Krok 6
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