Raising Cane’s Copycat Crispy Chicken Tenders
Crispy buttermilk chicken tenders with signature Cane’s sauce
Juicy, ultra-crispy chicken tenders marinated in seasoned buttermilk and fried to golden perfection, served with the addictive Cane’s sauce that made the original famous.
Equipment
Ingredients
Chicken & Marinade
chicken breast (sliced into strips)
900 g
buttermilk
480 ml
pickle juice
80 ml
garlic powder
1 tsp
paprika
1 tsp
onion powder
1 tsp
salt
1 tsp
black pepper
1 tsp
Flour Mixture
all-purpose flour
240 g
cornstarch
60 g
baking powder
1 tsp
garlic powder
2 tsp
paprika
2 tsp
salt
2 tsp
black pepper
2 tsp
Cane’s Sauce
mayonnaise
120 ml
ketchup
60 ml
Worcestershire sauce
10 ml
garlic powder
1 tsp
onion powder
1 tsp
paprika
1 tsp
black pepper
1 tsp
seasoning salt
1 tsp
Instructions
Marinate the chicken
Slice chicken breasts into strips and marinate in seasoned buttermilk mixture
Prepare flour coating
Mix flour, cornstarch, baking powder and seasonings for crispy coating
Heat frying oil
Heat neutral oil to 175°C in deep pot or skillet
Coat chicken in flour
Create crispy bits in flour, coat marinated chicken thoroughly
Fry the chicken
Fry chicken pieces until golden brown and cooked through
Prepare Cane’s sauce
Mix all sauce ingredients and refrigerate until ready to serve
Serve the chicken
Serve hot chicken with Cane’s sauce, Texas toast and crinkle fries
Original recipe
Storage
Reheat in oven to restore crispiness. Sauce keeps 5-7 days refrigerated
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