[3 - 3] Hello guys. So, we're on our way to
[3 - 5] raising canes because we're going to go
[5 - 8] and look at how many calories are in
[8 - 10] some chicken fingers because we're going
[14 - 17] [Music] them. Chicken fingers 130 calories per
[17 - 21] them. Chicken fingers 130 calories per finger and sauce is 190 calories per
[21 - 23] little sauce. So, can I please get the
[23 - 25] four finger? All right, guys. Back
[25 - 28] secured. And we're back. We have our
[28 - 31] canes. Um, you will notice is we're down
[31 - 32] to three fingers because cameraman got
[32 - 36] hungry along the way. But per
[36 - 40] tender, 130 calories, not terrible per
[43 - 46] ml, 190 calories. And I'm going to
[46 - 49] reproduce this meal. Texas favorite. And
[49 - 51] I'm going to get this down to 90
[52 - 55] calories per tender and an
[55 - 59] incredible 28 calories. Now, it's not
[59 - 61] going to taste exactly the same. I have
[61 - 64] to warn you guys up front, but damn,
[64 - 67] it's close. Did I mention high protein?
[67 - 69] So, let's get to it and let's get
[69 - 70] cooking. All right, so the first thing
[70 - 72] we're going to do is start with our dry
[72 - 76] mix. Now, usually with fried chicken,
[76 - 77] what you're going to do is you're going
[77 - 81] to dip it in flour. You can do a lower
[81 - 84] calorie option using almond flour.
[84 - 86] Usually you use allpurpose flour, but
[86 - 88] today we're going to do something very
[88 - 91] different, and that is corn starch. Now,
[91 - 93] corn starch, we're just going to dust it
[93 - 94] with cornstarch, and this is going to
[94 - 97] make it really nice and crispy and save
[97 - 99] us a bunch of calories. So, I'm going to
[99 - 103] measure in 100 g of corn starch. It's
[103 - 106] probably much more than we need,
[106 - 109] but rather too much than too little.
[109 - 111] Really would help if I turn the scale
[113 - 116] on. That's more than enough cornstarch. And
[116 - 118] That's more than enough cornstarch. And we're going to start adding our spices.
[118 - 123] So, we're going to add one teaspoon of
[123 - 125] paprika. This is just going to give it
[125 - 128] that beautiful vibrant color and that
[128 - 132] really nice like smoky paprika taste.
[132 - 134] Love that. We're going to add one full
[134 - 136] teaspoon of garlic salt or garlic
[136 - 139] powder. It is quite a bit of garlic, but
[139 - 143] I personally just love garlic. And then
[143 - 146] we're going to add a pinch of salt.
[146 - 149] Okay, I had to ground up some salt.
[149 - 150] Okay, a little bit more for good luck.
[150 - 153] Not that my recipe needs it. And then I
[153 - 156] need half a teaspoon of black pepper.
[156 - 157] So, I'm not going to measure out half a
[157 - 160] teaspoon. I'm going to kind of try and
[160 - 163] eyeball this one. But what I can say is
[163 - 167] that one thing that you cannot do wrong
[167 - 170] in this recipe is add too much black
[170 - 173] pepper to the mix. Please don't send me
[174 - 176] pictures on Instagram of a pound of
[176 - 179] black pepper. That's not what I mean. I
[179 - 180] know you guys might take that a little
[180 - 183] bit too literally, but that's what it
[183 - 185] looks like premix. And actually bought
[185 - 188] these really cool little whiskers. Uh
[188 - 190] little whisk set.
[190 - 192] And we're just going to give that a nice
[193 - 197] little whisk. And no, this is not my dog's food
[197 - 199] whisk. And no, this is not my dog's food bowl. I promise. Doesn't look like much
[199 - 202] right now, but you can see nice vibrant
[202 - 204] color in there. Anyway, we're going to
[204 - 207] put that aside and we're going to move
[207 - 211] on to our egg wash. All right, this is
[211 - 214] our egg wash bowl. Now, again, this is a
[214 - 217] high protein, low calorie option of
[217 - 218] canes. What you're supposed to do is use
[218 - 221] two whole eggs, but what I'm going to do
[221 - 223] is I'm going to use four egg whites.
[223 - 224] Now, what that's going to do is it's
[224 - 227] going to save us about 50 calories per
[227 - 230] egg cuz not including the yolk. Uh, and
[230 - 231] it's going to have the same binding
[231 - 233] ability using the egg whites as opposed
[234 - 236] to using the whole egg. So, we're going
[236 - 240] to crack those and separate my
[240 - 243] eggs. I mean, separate the eggs. We have
[243 - 245] our powder mix. We have our egg wash. So
[245 - 246] the last thing in terms of our little
[246 - 249] production line here is the actual
[249 - 251] coating itself. Now you can use
[252 - 253] breadrumbs. Typically people use
[253 - 256] breadrumbs or more recently there's been
[256 - 259] this trend of using corn flakes uh or
[259 - 262] even like tortilla chips, Doritos,
[262 - 264] protein chips. You can try all of the
[264 - 267] above. But what I found to be the lowest
[267 - 269] calorie option that I could think of
[269 - 271] that should give us this really really
[271 - 274] nice crisp and not have like two thick
[276 - 280] pieces. Puffed rice, otherwise known as
[280 - 282] rice krispies. And I don't have the
[282 - 285] brand name. I got like HB crispy rice,
[285 - 288] right? Uh no royalties paid on this one,
[288 - 291] but that's totally fine because it was a
[291 - 292] whole lot cheaper. And we're not going
[292 - 294] to use all of it, but I'm going to just
[294 - 296] weigh out a 100 g here. So, we have that
[302 - 302] bowl. These things are really light, so
[302 - 303] we're actually going to get a little bit
[304 - 305] too much bang for our buck if we go with
[305 - 309] 100. So, you could do another method,
[309 - 312] which is using a pin roller, put it in a
[312 - 314] Ziploc bag. I went straight for the
[314 - 317] bowl, and this is actually working
[317 - 319] really well. I'm just taking a glass
[319 - 325] tumbler, drinking glass, and kind of
[325 - 328] just crushing it, making it a little bit
[328 - 330] finer. I'm going to show you guys the
[330 - 333] end result in a
[335 - 338] second cuz it still is there's still some
[338 - 340] cuz it still is there's still some sizable pieces in
[340 - 342] there. So, you can actually see how this
[342 - 344] is all starting to come together. Right,
[344 - 348] last but not least, what would chicken
[348 - 351] tenders be without some chicken tenders?
[351 - 353] Right now, you can use chicken breast. I
[353 - 355] prefer to use chicken tenders, right?
[355 - 356] They're just a little bit more
[356 - 358] convenient. All
[358 - 361] right, we have our tenderloin and we
[361 - 362] have a little production process set up
[362 - 363] here. Oh, That was a bit
[363 - 365] aggressive. I swear that wasn't
[365 - 367] intended. Okay, so this will first go
[368 - 370] cornstarch. Immediately, it becomes dry
[370 - 373] as chalk, right? So then we're going to
[373 - 375] have to go follow that through and get
[375 - 377] that into our egg wash. Bring it
[377 - 379] straight over to the Rice Krispies, the
[379 - 382] puffed rice, and give that a nice little
[382 - 385] soaking in there. Okay. And he is
[385 - 388] crumbmed or breaded very well. Can you
[388 - 390] guys see that? And you just know that's
[390 - 392] going to be so crispy and that's going
[392 - 393] to be so tasty. Like there's no
[393 - 396] questions about it. So for this recipe,
[396 - 399] you can do four. So we can do four
[401 - 404] tenders. So, I'm just going to get all four.
[404 - 406] So, I'm just going to get all four. Um, honestly, I have enough here. So,
[406 - 408] I'm going to probably try and pull off
[408 - 410] eight. The difference is six pieces in a
[410 - 413] KiaC combo. And typically that does come
[413 - 415] with toast. I understand. Typically,
[415 - 418] that does come with sauce. But, I mean,
[418 - 419] you're a hungry guy, you're going to the
[419 - 422] gym, post-workout meal, you're going to
[422 - 423] want to get some calories in. I don't
[424 - 425] know many gym bros that's doing less
[425 - 429] than at least five fingers. So, if
[429 - 430] you're on a bulk, you're going to hit
[430 - 431] five or six fingers. You got your Kenya
[431 - 435] combo, and before you know it, you've
[437 - 440] consumed 2,800 calories. And uh there's your
[440 - 442] 2,800 calories. And uh there's your calories for the day. So, I'm going to
[442 - 444] finish off the rest of my tenders and
[444 - 446] then let's get started with cooking
[446 - 448] them. All right, guys. And there you
[448 - 450] have it. 10 tenderloins ready to get
[450 - 454] cooked. Um I've made one gigantic mess.
[454 - 455] I'm going to start cleaning this mess
[455 - 457] up. I'm going to bring the air fryer
[457 - 459] over here. I'm going to cook it right
[459 - 461] here in front of you guys. All right.
[461 - 463] So, we're ready to go into the air
[463 - 464] fryer. Air fryer is set up behind me.
[464 - 466] I'm going to set it up. Usually, what I
[466 - 470] do is like preheat and 15 minutes or I
[470 - 472] don't preheat and I just do 20 minutes
[472 - 475] at 400. So, what we're going to do is
[475 - 478] give a very light
[481 - 486] oiling just to oil up that bad boy. I
[486 - 489] could probably fit
[491 - 494] comfortably probably five or six in here. We placed
[494 - 497] probably five or six in here. We placed them in. And last thing you want to do
[497 - 500] is just give it like a very light
[500 - 502] dusting of oil. I don't know if we can
[502 - 504] even call this dusting of oil, but very
[504 - 509] light spritz of oil. I use olive oil, by
[509 - 512] the way. And I got this really cute like
[512 - 515] bottle. Um, you can spray it on and you
[515 - 516] can even just pour it like out the
[516 - 519] sprout. Uh, this was off Amazon, couple
[519 - 521] of bucks. Very cool. Just decant your
[521 - 523] olive oil into that. All right, we are
[524 - 525] done. We're ready. We're going to put in
[525 - 528] the first batch into the air fryer. This
[528 - 530] will run for about 20 minutes during
[530 - 532] which we're going to start making the
[532 - 534] sauce. All right. So, this is where the
[534 - 536] real magic happens. At the end of the
[536 - 539] day, canes lanes, it's fried chicken.
[540 - 542] All right. It's good fried chicken, but
[542 - 544] it's nothing without the sauce. So,
[544 - 548] let's make some magic.
[551 - 557] 350 355. Next wet ingredient.
[560 - 560] I went for a low calorie ketchup option.
[560 - 563] Um, they had like a 50% less and then
[563 - 566] they had a no sugar added. Obviously,
[566 - 568] you can see I went to Kroger.
[568 - 571] I'm not associate or sponsored. I don't
[571 - 573] have a Kroger code. You use code N check
[574 - 577] out at Kroger. Um, but yeah, no sugar
[577 - 578] added. So, this will be the lower
[578 - 581] calorie option that we have. Ah, this is
[581 - 584] their light version. And we're going to
[584 - 590] do 170 g. I'm going to tara that
[596 - 596] out. 80 90. Okay. 104
[601 - 604] 150 165 174. Close enough. And then we're
[604 - 609] going to add 45 g of
[611 - 614] vorchester vorchester sauce or as other guy said
[614 - 617] vorchester sauce or as other guy said what's your sister sauce but in South
[617 - 619] Africa I mean we call it vora sauce
[619 - 621] which is actually a little bit easier to
[621 - 623] pronounce. So
[623 - 627] vusher vcher whatever just va right easy
[627 - 629] enough. I think we need to shake
[629 - 632] it. Tire of the scale once again. And
[632 - 634] we're going to go with
[636 - 643] 40. Damn. 10 12 13 17 23 25 26 45.
[644 - 648] Damn. 10 12 13 17 23 25 26 45. Beautiful. Once again, we're adding
[650 - 650] garlic. This time, you know what? I'm
[650 - 652] not going to do like too like I guess I
[652 - 654] don't want to up the recipe, but
[654 - 655] we're just going to hit this
[655 - 658] with a teaspoon of garlic. All right.
[658 - 661] Yeah, close enough. Teaspoon of garlic.
[661 - 662] All right. So, we just had the beep beep
[662 - 664] beep of the air fryer, which means I
[664 - 667] need to give it a turn because we're now
[667 - 671] sitting at 9 minutes and 16 seconds.
[672 - 675] [Applause] So, don't expect me to show you guys
[675 - 677] So, don't expect me to show you guys what this looks like just yet cuz I'm
[679 - 683] gatekeeping that. Okay. And resume. Then we get back
[683 - 684] that. Okay. And resume. Then we get back to our sauce. And the last thing we're
[684 - 687] doing was cracking up some
[689 - 692] [Applause] pepper. I think that's enough
[692 - 695] pepper. I think that's enough pepper. A lot of pepper in this recipe.
[695 - 698] All right. And then um where's my new
[698 - 701] whisk? Like I want the the mediumsized
[701 - 705] one. I mean the above average sized
[705 - 708] one. Massive. It's starting to turn the
[708 - 712] color of Lane's Kane's sauce, which is
[712 - 714] actually quite
[717 - 717] reassuring. Color is one thing. Are we
[717 - 719] going to get it to taste like it? All
[719 - 721] right, guys. So, I have made both
[721 - 723] sauces. Now, this little dish is made
[724 - 727] from the light mayonnaise and
[727 - 730] the and the and the big
[730 - 734] bowl is made from the
[734 - 738] 2% Greek yogurt. So the difference in
[738 - 742] calories I've worked this out per 40 ml
[743 - 746] which is that that's 40 ml which is the usual
[746 - 750] is that that's 40 ml which is the usual cane size which is 190
[750 - 752] calories for the equivalent using our
[752 - 755] Greek yogurt would be
[755 - 758] 28 calories. The equivalent using our
[758 - 762] light mayonnaise would be 75 calories.
[762 - 765] So, it's double the Greek yogurt, but
[765 - 768] it's still less than half of the
[768 - 770] original cane sauce. What is all of this
[770 - 772] if it doesn't taste anything like it?
[772 - 775] So, let's do the taste test. What I did
[775 - 779] have to do is put a significant amount
[779 - 781] more pepper. And I found that adding
[781 - 784] more pepper to the Greek yogurt got it
[784 - 790] closer. So, taste test.
[794 - 794] Heck, that's close. I have to tell you
[794 - 798] guys, I incredible. It is a little bit
[798 - 800] yogurty, right? You you do get a little
[800 - 802] bit of yogurt. I've managed to disguise
[802 - 805] it with the amount of garlic, busha, and
[805 - 808] pepper that I put in here, but it is
[808 - 810] still predominantly Greek yogurt.
[810 - 812] However, I would say that's largely
[812 - 814] worth the calories that you're getting.
[814 - 817] Anyway, next up, 75 cals. This is our
[817 - 823] Greek. Uh, this is our light
[825 - 825] mayonnaise. It's a little bit more
[825 - 828] tangy. I would say that probably is a
[828 - 830] little bit closer, but I I'm sorry. I
[830 - 833] have to say like the verdict, I much
[833 - 836] prefer this. All right, guys. Well,
[836 - 839] there you have it. And I could not be
[839 - 840] happier. I couldn't tell you what it
[840 - 841] tastes like. We're going to get to the
[841 - 843] taste test, but
[843 - 846] presentation like 9 out of 10. Just look
[848 - 852] these crispy. I am
[852 - 859] absolutely delighted with how these came
[884 - 884] Mhm. Wow. I'm sure you guys heard how
[884 - 887] crispy that is. If you guys decide to
[888 - 890] try this, please drop a comment. Also,
[890 - 893] tag me on Instagram. Show me your
[893 - 895] masterpiece. Always love hearing from
[895 - 897] you guys about these recipes. And um
[897 - 900] yeah, if you haven't yet, please
[900 - 903] subscribe, drop a like, show some love,
[903 - 906] and um many more recipes coming your