I made this the previous evening and it tastes basically indistinguishable from Cane’s. I utilized this sauce recipe, yet I found the sums for dark pepper and garlic salt were a piece low, so I increased it a piece with mine.
I would’ve covered the chicken with almond flour prior to plunging in egg, yet I ran out the week before. However, this did fine without it. Likewise, the chicken would be way better in the event that broiled, however my fryer is pressed, so broiler heated it was.
Breaded chicken strips:
1.25lbs chicken bosom tenderloins (9 chicken strips)
2oz pork skins, squashed into pieces
1/2 cup ground parmesan cheddar
Preheat stove 450F.
Blend pork skin bread pieces with parmesan in a ziploc, shake well
Empty a portion of the breadcrumbs into a shallow bowl, add more depending on the situation
Wisk eggs in another bowl
Coat tenderloins in egg, then, at that point, dunk in breadcrumb blend to equally cover
Put tenderloins on a huge, non-stick baking sheet
Prepare 25-30 mins or until brilliant brown
1/2 cup mayonnaise
1/4 cup Heinz Reduced Sugar Ketchup
1/2 tbsp garlic salt
1/4 tsp Worcestershire sauce
1/2 tbsp dark pepper
Combine fixings as one till it looks and tastes like Cane’s sauce.
Change dark pepper to taste
Assuming that the sauce is excessively tart, gradually add some more garlic salt.
You can utilize ordinary ketchup rather than decreased sugar, simply recalculate 5g carbs per tbsp rather than 1g.
5oz chicken (approx 3 strips) and 1tbsp sauce is around 310 calories and 1g net carbs.