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
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
60 g
baking powder
1 tsp
garlic powder
2 tsp
paprika
2 tsp
salt
2 tsp
black pepper
2 tsp
Cane’s Sauce
mayonnaise
115 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 chicken breasts into strips about 1 inch thick and 3–4 inches long. Whisk buttermilk, pickle juice, and chicken seasonings, add chicken and toss to coat. Refrigerate for at least 2 hours.
Prepare the flour mixture
Mix flour, cornstarch, baking powder and flour seasonings in a large bowl.
Heat the frying oil
Add neutral oil to a large pot or deep skillet until 5–8 cm deep. Heat to 175°C.
Coat and fry the chicken
Shake excess marinade from chicken, dredge each piece thoroughly in flour mixture, and fry 7–10 minutes until golden brown and cooked through.
Prepare Cane’s sauce
Combine mayonnaise, ketchup, Worcestershire sauce and all sauce seasonings in a bowl. Refrigerate until ready to serve.
Serve
Plate the hot crispy chicken tenders with a side of Cane’s sauce and fluffy Texas toast.
Original recipe
Storage
Reheat in oven or air fryer to restore crispiness; sauce keeps 4–5 days in fridge.
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