Raising Cane’s Chicken Tenders at Home
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
110 g
ketchup
60 g
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 the chicken breasts into strips about 1 inch thick and 3–4 inches long. Whisk together buttermilk, pickle juice, and chicken seasonings. Add chicken, coat, cover and refrigerate for at least 2 hours.
Prepare flour coating
Mix flour, cornstarch, baking powder and seasonings in a large bowl.
Heat the oil
Pour neutral oil into a large pot or deep skillet to about 5–7 cm deep. Heat to 175°C.
Coat and fry the chicken
Drizzle a little marinade into the flour to create crispy bits. Coat chicken thoroughly, shake off excess, and fry 7–10 minutes until golden brown and cooked through.
Make Cane’s sauce
Combine mayonnaise, ketchup, Worcestershire sauce and all seasonings. Mix and refrigerate until serving.
Serve
Serve hot chicken tenders with Cane’s sauce and Texas toast.
Original recipe
Storage
Best eaten fresh. Reheat in oven or air fryer to restore crispiness.
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