Raising Cane’s Chicken Tenders at Home
Equipment
Ingredients
Chicken
chicken breast (sliced)
900 g
buttermilk
480 ml
pickle juice
80 ml
garlic powder
2 tsp
paprika
2 tsp
onion powder
2 tsp
salt
3 tsp
black pepper
3 tsp
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
Slice the chicken
Slice chicken breasts into 2.5 cm thick, 7–10 cm long strips.
Marinate the chicken
Whisk buttermilk, pickle juice, and chicken seasonings. Add chicken and coat. Cover and refrigerate at least 2 hours or overnight.
Prepare flour mixture
Combine flour, cornstarch, baking powder and seasonings in a large bowl. Mix well.
Heat the frying oil
Add neutral oil to a large pot or deep skillet until 5–7 cm deep. Heat to 175°C.
Coat the chicken
Drizzle a little buttermilk marinade into the flour to create crispy bits. Remove chicken from marinade, shake off excess, and coat thoroughly in flour mixture.
Fry the chicken
Gently place coated chicken into 175°C oil. Do not disturb for first 1–2 minutes. Fry 7–10 minutes until golden and cooked through. Drain on paper towel-lined rack.
Make Cane’s sauce
Combine mayonnaise, ketchup, Worcestershire sauce and all seasonings in a bowl. Mix well and refrigerate until serving.
Original recipe
Storage
Store sauce separately. Reheat chicken uncovered to maintain crispiness.
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