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

2 godz.Porcje: 4Nutri-Score D€€
od @aflavorfulbite178 importówugotowano 0 razy
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Składniki

4 osoby
  • chicken tendersMięso680 g
  • buttermilkNabiał180 ml
  • egg (whisked)Nabiał1 kawałek
  • Worcestershire sauceSpiżarnia15 ml
  • saltPrzyprawy3 g
  • smoked paprikaPrzyprawy1 g
  • garlic powderPrzyprawy1 g
  • onion powderPrzyprawy1 g
  • black pepperPrzyprawy1 g
  • neutral flavored oil (for frying)Spiżarnia600 ml
  • flourProdukty zbożowe180 g
  • cornstarchSpiżarnia30 g
  • baking powderSpiżarnia4 g
  • salt (for the dry mixture)Przyprawy6 g
  • smoked paprika (for the dry mixture)Przyprawy1 g
  • garlic powder (for the dry mixture)Przyprawy1,5 g
  • onion powder (for the dry mixture)Przyprawy1,5 g
  • black pepper (for the dry mixture)Przyprawy1 g
  • mayonnaiseSpiżarnia120 ml
  • ketchupSpiżarnia60 ml
  • Worcestershire sauce (for the sauce)Spiżarnia2,5 ml
  • smoked paprika (for the sauce)Przyprawy1 g
  • garlic powder (for the sauce)Przyprawy1 g
  • onion powder (for the sauce)Przyprawy500 miligramy
  • black pepper (for the sauce)Przyprawy500 miligramy
  • salt (for the sauce)Przyprawy1,5 g

na porcję

Wartości odżywcze

724kcal

Węglowodany
44 g
Białko
39 g
Tłuszcz
44 g
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Przybory

  • Miska ×3
  • Trzepaczka
  • Patelnia
  • Kratka do studzenia
  • Blacha do pieczenia
  • Termometr kuchenny
  • Szczypce kuchenne

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 5

  6. Serve

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