Homemade Raising Cane's Chicken and Cane's Sauce

• portions: 4 servings
• temps actif: 30 minutes
• temps total: 2 hours 55 minutes

Ingrédients

Chicken Marinade:

2 lbs of chicken tenderloins

2 cups buttermilk

1 egg

1 tsp garlic powder

1 tsp Cajun seasoning

1 tsp onion powder

Dredge for the Chicken:

2 ½ cups all-purpose flour

1 tbsp baking soda

1 tbsp corn starch

1 tbsp salt

1 tbsp garlic powder

3 tsp Cajun seasoning

Fresh black pepper to taste

Cane’s Sauce:

1/2 cup mayo

1/4 cup ketchup

1/2 tsp garlic salt

1 tsp Worcestershire sauce

1/2 tsp black pepper

¼ tsp smoked paprika

¼ tsp onion powder

Instructions

1. In a bowl, combine all the marinade ingredients except the chicken. Place the chicken pieces into a large gallon-sized resealable bag, then pour the marinade over the chicken. Seal the bag and let it sit in the fridge for at least 2 hours.

2. In another bowl, combine all the ingredients for the dredge, mixing them thoroughly.

3. In a frying pot, heat 5 cups of oil to 350°F (175°C).

4. Take one piece of chicken at a time out of the marinade and place it in the dredge mixture, ensuring it's fully coated. Set the coated chicken on a wire rack to rest for at least 10 minutes. Dredge it again in the flour mixture. Repeat the process for all the chicken pieces.

5. Once the oil is ready, fry the chicken for 3-5 minutes per side or until the internal temperature reaches 165°F (75°C). Remove and place on a wire rack to drain.

6. Repeat the frying process until all the chicken is done.

7. Make the sauce by combining all the ingredients together in a bowl. Serve and enjoy!

Nutrition

• Taille de Portion: 1
• Calories: 957
• Lipides Totaux: 32 g
• Lipides Saturés: 7 g
• Lipides Insaturés: 23 g
• Acides Gras Trans: 0 g
• Cholestérol: 256 mg
• Sodium: 4712 mg
• Glucides Totaux: 76 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 10 g
• Protéines: 85 g