Raising Cane's Chicken Tenders at Home
Equipment
Ingredients
Chicken
chicken breast (sliced)
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
Prepare and marinate the chicken
Slice chicken breasts into strips and marinate in seasoned buttermilk mixture for tender, flavorful chicken.
Prepare flour mixture
Mix flour, cornstarch, baking powder and seasonings for the crispy coating.
Heat oil for frying
Heat neutral oil to 175°C for perfect crispy chicken without burning the coating.
Coat chicken in flour mixture
Create crispy bits in flour by adding marinade drips, then thoroughly coat each chicken piece.
Fry the chicken tenders
Fry chicken in hot oil until golden brown and cooked through for crispy exterior.
Prepare Cane's sauce
Mix all sauce ingredients and refrigerate until ready to serve.
Serve the chicken tenders
Serve hot chicken tenders with Cane's sauce and Texas toast on the side.
Original recipe
Storage
Store sauce separately. Reheat chicken uncovered to maintain crispiness
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