Raising Cane’s Chicken Tenders
Equipment
Ingredients
Chicken & Marinade
chicken breast tenders (raw)
600 g
buttermilk (cold)
240 ml
garlic powder (dry)
5 g
salt (dry)
5 g
black pepper (ground)
3 g
Seasoned Flour Coating
all-purpose flour (dry)
200 g
salt (dry)
8 g
black pepper (ground)
5 g
garlic powder (dry)
3 g
paprika (dry)
5 g
Cane’s Sauce
mayonnaise (creamy)
120 g
ketchup (smooth)
30 g
Worcestershire sauce (liquid)
5 ml
garlic powder (dry)
2 g
freshly ground black pepper (ground)
2 g
Instructions
Marinate chicken tenders
Place chicken tenders in a bowl and cover with buttermilk, garlic powder, salt, and pepper. Mix well and refrigerate for at least 30 minutes.
Prepare seasoned flour
In a shallow dish, mix flour with salt, black pepper, garlic powder, and paprika until evenly combined.
Make Cane’s sauce
Combine mayonnaise, ketchup, Worcestershire sauce, garlic powder, and freshly ground black pepper in a small bowl. Mix until smooth and set aside.
Double coat chicken tenders
Remove chicken from marinade, allowing excess to drip off. Dredge each tender in seasoned flour, pressing to adhere. Dip back into buttermilk, then coat a second time in flour for extra crunch.
Heat oil for frying
Fill a heavy pan or wok with vegetable oil to a depth of 5 cm. Heat over medium-high until it reaches 175°C.
Fry chicken tenders
Fry 3–4 tenders at a time for 4–5 minutes per side until deep golden brown and internal temperature reaches 75°C. Drain on a wire rack or paper towels.
Serve with Cane’s sauce
Arrange hot tenders on a plate and serve immediately with the prepared Cane’s sauce for dipping.
Original recipe
Storage
Best eaten fresh. Sauce keeps 3 days refrigerated.
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