Raising Cane’s Sauce with Chicken Fingers
Translated from German, the language of the original page.
This recipe first appeared on RTL.de, in German. SeeMeCook translated it into English and added ingredient weights and nutrition.
Read the original recipeImported by Thomas Meckl on SeeMeCook
American fast-food classic with a creamy dip made from mayonnaise, ketchup, and Worcestershire sauce, served with crispy, deep-fried chicken fingers marinated in buttermilk. The sauce can be mixed together in just a few minutes and also goes well with chicken wings and fries.
- Time
- 40 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and fish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Raising Cane’s-Sauce
- 6 g
- 2 g
- 2 g
- 10 g
Buttermilch-Marinade
- 3 g
- 2 g
- 1 g
Panade
- 3 g
- 2 g
- 1 g
Zum Frittieren
Weights are estimates. Together, the ingredients weigh about 2.01 kg before cooking, which is about 500 g per serving.
Steps
Raising Cane’s-Sauce
For the sauce, place the mayonnaise, ketchup, salt, pepper, garlic powder, and Worcestershire sauce in a bowl.
Stir all the ingredients thoroughly until a smooth, creamy sauce forms. Season to taste with additional garlic powder or pepper.
Chicken-Finger-Marinade
For the marinade, cut the chicken breast into evenly sized, elongated pieces.
Mix the chicken pieces with the buttermilk, garlic powder, paprika, salt, and pepper in a bowl, ensuring that the meat is completely coated with the marinade.
Let the chicken rest in the buttermilk marinade while preparing the coating.
Panade und Frittieren
For the coating, thoroughly mix the flour, garlic powder, paprika, salt, and pepper in a shallow bowl.
Remove the marinated chicken pieces from the buttermilk and turn them in the flour mixture until coated on all sides. Gently shake off any excess flour.
Heat the frying fat in a large, deep pan. It is hot enough when small bubbles rise from a wooden skewer held in the fat.
Carefully place the coated chicken fingers into the hot fat in batches so that the temperature does not drop too much and the pieces do not stick together.
Deep-fry the chicken fingers for a few minutes, turning them occasionally, until the coating is golden brown and crispy and the chicken is fully cooked. The exact cooking time depends on the size and thickness of the pieces; poultry should reach 74 °C (165 °F) at the center.
Remove the finished chicken fingers from the fat and briefly drain them on paper towels.
Servieren
Serve the chicken fingers with Raising Cane’s sauce for dipping.
Notes
According to the source, Worcestershire sauce can be replaced with a mixture of mustard and apple cider vinegar: For ¾ tsp Worcestershire sauce, mix ½ tsp mustard with ½ tsp apple cider vinegar. The sauce also goes well with chicken wings. Do not place too many pieces in the pan at once when frying.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1970
- Protein
- 40 g
- Carbs
- 60 g
- Fat
- 177 g
- Fiber
- 3 g
Where the calories come from
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