Jamaican Style Raising Canes

Name: Jamaican Style Raising Canes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American, Latin American, Caribbean
Ingredients: 4 Chicken Breasts; Marinade; 1 tsp Chicken Seasoning; 1 tsp Paprika; 1 tsp Ground Pimento; 1 tsp All Purpose Seasoning; 1 tsp Ground Black Pepper; 0.5 tsp Salt; 0.5 Scotch Bonnet Pepper; 1 tsp Hot Sauce; 2 Spring Onions ou ml; 5 Garlic Cloves; 25g Fresh Ginger Root; 300 ml Butter Milk; 1 tsp Paprika Powder; Pepper; 1 tsp Garlic Powder; 1 tsp Salt; 1 tbsp Honey; 1 tbsp Coconut Vinegar; 2 tsp Worcestershire Sauce; (Alternatively, add Ketchup instead of the above ingredients ); 1 tsp Coarsely Ground Black; 200g Mayonnaise; Dredge or Batter; 300g Plain Flour; 1 tsp Paprika; 1 tsp Garlic Powder; 1 tsp All Spice; 1 tsp Salt

7 steps

Prep:15minCook:30min

Viral Raising Canes made the Jamaican way

Updated at: Tue, 13 Aug 2024 06:50:39 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories737.9 kcal (37%)

Total Fat42.4 g (61%)

Carbs49.3 g (19%)

Sugars7.2 g (8%)

Protein39.1 g (78%)

Sodium1264.7 mg (63%)

Fiber2.4 g (9%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Wash the chicken in vinegar and lemon juice and rinse with cold water, then pat dry with kitchen paper.

Step 2

Cut the chicken breasts into strips, each breast should make 5 strips, place them in a large bowl.

Step 3

Chop all the marinade ingredients and add into a blender or processor, add in the buttermilk and blend until very smooth.

Step 4

Once blended pour over the chicken strips and ensure they are completely covered in the marinade, add more buttermilk if necessary. Cover and let it marinate for at least 4 hours but best overnight.

Step 5

Add all the sauce ingredients to a bowl and mix until combined, cover and refrigerate until needed.

Step 6

In a large bowl in the dredge/ batter ingredients and mix well.

Step 7

Remove the chicken strips from the marinade one by one and add them to the flour mixture. Ensure each strip is covered in the flour mixture, shake off the excess flour and rest on a rack. Heat a pan of oil to around 160 degrees and gently lower the strips in the hot oil, do not drop the chicken so the oil doesn’t splash back onto you. Cook in batches and don’t overcrowd until golden brown. Remove and drain on kitchen paper. Once all the chicken is cooked, plate up. Transfer the sauce it a tall glass, and serve. Dunk a strip into the sauce, lick your lips and enjoy.