Danie główne
Raising Cane's Copycat Chicken Tenders with Cane's Sauce
1 godz. 30 minPorcje: 4Nutri-Score D€€
D
1 godz. 30 min
1 godz. 30 minRaising Cane's Copycat Chicken Tenders with Cane's Sauce
czego potrzebujesz
Składniki
chicken breast tenderloins (cut to even sizes)Mięso1 kg
buttermilk (for marinating)Nabiał480 ml
all-purpose flourProdukty zbożowe180 g
garlic powder (for the flour mixture)Przyprawy3 g
paprikaPrzyprawy2 g
cayenne pepper (adjust to taste)Przyprawy1 g
saltPrzyprawy6 g
ground black pepper (for the flour mixture)Przyprawy1,5 g
vegetable oil (for deep frying)Spiżarnia1,5 litry- mayonnaise (for the sauce)Spiżarnia120 ml
- ketchup (for the sauce)Spiżarnia60 ml
- garlic powder (for the sauce)Przyprawy1,5 g
- Worcestershire sauceSpiżarnia2,5 ml
- ground black pepper (for the sauce)Przyprawy600 miligramy
na porcję
Wartości odżywcze
873kcal
- Węglowodany
- 44 g
- Białko
- 56 g
- Tłuszcz
- 53 g
czego użyjesz
Przybory
Miska
Naczynie żaroodporne
Frytkownica
Termometr kuchenny- Kratka do studzenia
Trzepaczka
krok po kroku
Przygotowanie
- Krok 1
Marinate the chicken
- Cut the chicken tenderloins to even sizes.
- Submerge them in the buttermilk in a sealed bowl or bag.
- Refrigerate for 1 hour or overnight.
- Krok 2
Prepare the seasoned flour
- Mix the flour, garlic powder, paprika, cayenne, salt and black pepper in a shallow dish.
- Krok 3
Dredge the chicken
- Remove the chicken from the buttermilk, letting the excess drip off.
- Dredge each piece in the flour mixture, shaking off the excess.
- Krok 4
Fry the tenders
- Heat the oil to 170 °C in a fryer or pot.
- Fry the chicken pieces without crowding, 3–4 minutes per side, until the internal temperature reaches 75 °C.
- Krok 5
Drain the chicken
- Drain the cooked chicken on a wire rack or a paper towel-lined plate.
- Krok 6
Make the Cane's sauce
- Combine the mayonnaise, ketchup, garlic powder, Worcestershire sauce and black pepper.
- Whisk until smooth.