Raising Cane’s Style Crispy Chicken Tenders with Cane’s Sauce
Ingredients
Chicken
chicken breast (raw)
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
neutral oil
1000 ml
Flour Mixture
all-purpose flour
250 g
cornstarch
65 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 strips and marinate in seasoned buttermilk mixture.
Prepare flour coating
Mix all dry ingredients for the crispy coating.
Heat the oil
Heat oil to 175°C for deep frying.
Coat the chicken
Drizzle buttermilk into flour to create crispy bits, then coat each chicken strip thoroughly.
Fry the chicken
Fry chicken strips 7–10 minutes until golden brown and cooked through. Rest on paper towel-lined rack.
Prepare Cane’s sauce
Mix all sauce ingredients and refrigerate until serving.
Serve
Serve hot chicken tenders with Cane’s sauce and Texas toast.
Original recipe
Storage
Best eaten fresh. Sauce can be stored separately up to 5 days in fridge.
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