Raising Cane's Chicken Tenders at Home
Equipment
Ingredients
Chicken
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
250 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
2 tsp
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 Mixture
Combine all dry ingredients for the crispy coating.
Heat Frying Oil
Heat neutral oil to 175°C for deep frying.
Coat Chicken in Flour
Create crispy bits in flour mixture and thoroughly coat marinated chicken.
Fry Chicken Tenders
Fry chicken tenders until golden brown and cooked through.
Prepare Cane's Sauce
Mix all sauce ingredients and refrigerate.
Original recipe
Storage
Reheat in oven or air fryer to restore crispiness. Sauce keeps 5 days refrigerated.
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