Danie główne
Raising Cane's Copycat Chicken Fingers with Cane's Sauce
4 godz. 20 minPorcje: 4Nutri-Score D€€
D
4 godz. 20 min
4 godz. 20 minRaising Cane's Copycat Chicken Fingers with Cane's Sauce
czego potrzebujesz
Składniki
mayonnaiseSpiżarnia120 ml
tomato sauceSpiżarnia60 ml- Worcestershire sauceSpiżarnia1 ml
garlic powderPrzyprawy1 g
black pepper (freshly ground)Przyprawy2 g
salt (to taste)Przyprawy2 g
chicken breast (cut into strips)Mięso1 kg
buttermilk (small carton)Nabiał280 ml
mustard powderPrzyprawy2 g
paprikaPrzyprawy2 g- garlic powder (for the brine)Przyprawy2 g
- onion powder (for the brine)Przyprawy2 g
- salt (for the brine)Przyprawy5 g
- black pepper (for the brine)Przyprawy2 g
eggNabiał1 kawałek- plain flour (for the seasoned breading)Spiżarnia250 g
- potato starch (or cornflour)Spiżarnia60 g
- white pepperPrzyprawy2 g
- black pepper (for the breading)Przyprawy2 g
- onion powder (for the breading)Przyprawy2 g
- garlic powder (for the breading)Przyprawy2 g
- mustard powder (for the breading)Przyprawy2 g
- chilli powderPrzyprawy2 g
- smoked paprikaPrzyprawy2 g
- paprika (for the breading)Przyprawy2 g
- salt (for the breading)Przyprawy5 g
- seasoning (all-purpose)Przyprawy2 g
- plain flour (for the first coating)Spiżarnia120 g
- vegetable oil (for deep frying)Spiżarnia1,5 litry
na porcję
Wartości odżywcze
973kcal
- Węglowodany
- 75 g
- Białko
- 61 g
- Tłuszcz
- 48 g
czego użyjesz
Przybory
Miska ×3
Frytkownica
Termometr kuchenny
Szczypce kuchenne
krok po kroku
Przygotowanie
- Krok 1
Make the Cane's sauce
- Mix the mayonnaise, tomato sauce, Worcestershire sauce, garlic powder and black pepper in a bowl.
- Season with salt to taste and refrigerate until serving.
- Krok 2
Brine the chicken
- Whisk the buttermilk with the mustard powder, paprika, garlic powder, onion powder, salt, black pepper and egg.
- Add the chicken strips, cover and marinate in the fridge.
- Krok 3
Prepare the seasoned breading
- Combine the plain flour, potato starch, white pepper, black pepper, onion powder, garlic powder, mustard powder, chilli powder, smoked paprika, paprika, salt and seasoning in a bowl.
- Whisk until evenly mixed.
- Krok 4
Coat the chicken
- Pat the excess buttermilk off the chicken.
- Coat the chicken lightly in the separate bowl of plain flour.
- Dip the chicken back into the buttermilk mixture.
- Coat in the seasoned flour, pressing the flour firmly into the chicken for a crispy crust.
- Krok 5
First fry
- Deep fry the chicken at 170 °C until golden.
- Remove and drain on a plate lined with paper towel.
- Krok 6
Rest and second fry
- Let the chicken rest.
- Fry again at 180 °C until extra crispy.
- Drain and serve with the Cane's sauce.