Raising Cane's 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
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 1-inch thick strips. Whisk together buttermilk, pickle juice, and seasonings. Add chicken and coat thoroughly. Refrigerate for at least 2 hours.
Prepare flour coating
Combine flour, cornstarch, baking powder, and seasonings in a large bowl. Mix well.
Heat the oil
Add neutral oil to a large pot or deep skillet to 2-3 inches depth. Heat oil to 175°C.
Coat the chicken
Drizzle a little buttermilk marinade into the flour mixture to create crispy bits. Shake excess marinade from chicken and coat each piece thoroughly in flour mixture.
Fry the chicken
Place chicken pieces in hot oil. Don't touch for the first 1-2 minutes to develop crust. Fry for 7-10 minutes until golden brown and cooked through. Drain on paper towel-lined rack.
Prepare the sauce
Combine mayonnaise, ketchup, Worcestershire sauce, and seasonings in a bowl. Mix well and refrigerate until ready to serve.
Serve
Serve hot chicken tenders with Cane's sauce, Texas toast, and crinkle fries.
Original recipe
Storage
Store sauce separately. Reheat chicken uncovered to maintain crispiness
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