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
5 g
paprika
5 g
onion powder
5 g
salt
5 g
black pepper
5 g
Flour Mixture
all-purpose flour
250 g
cornstarch
65 g
baking powder
5 g
garlic powder
10 g
paprika
10 g
salt
10 g
black pepper
10 g
Cane’s Sauce
mayonnaise
120 ml
ketchup
60 ml
Worcestershire sauce
10 ml
garlic powder
5 g
onion powder
5 g
paprika
5 g
black pepper
5 g
seasoning salt
5 g
Instructions
Prepare marinade and chicken
Slice chicken breasts into 1-inch thick strips and marinate in seasoned buttermilk mixture.
Prepare flour coating
Mix flour, cornstarch, baking powder and seasonings to create the crispy coating.
Heat frying oil
Heat neutral oil in a deep pot or skillet to 175°C for optimal frying temperature.
Coat chicken in flour mixture
Create crispy bits in flour mixture and thoroughly coat each chicken piece.
Fry chicken tenders
Fry chicken pieces in hot oil until golden brown and cooked through.
Prepare Cane’s sauce
Combine all sauce ingredients and refrigerate until ready to serve.
Serve chicken tenders
Serve hot chicken tenders with Cane’s sauce, Texas toast and crinkle fries.
Original recipe
Storage
Reheat in oven to maintain crispiness. Sauce can be stored separately for up to 5 days
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