Raising Cane's Crispy Chicken Tenders with Cane's Sauce
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
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
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 chicken
Slice chicken into strips and marinate in buttermilk mixture for tender, flavorful results.
Prepare flour coating
Mix flour, cornstarch, 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 pieces
Drizzle buttermilk into flour to create crispy bits, then coat each chicken strip thoroughly.
Fry chicken tenders
Fry chicken without touching for first 1-2 minutes to develop perfect crust, then continue frying until golden brown.
Prepare Cane's sauce
Mix all sauce ingredients and refrigerate until ready to serve.
Serve chicken with sauce
Plate the crispy chicken tenders with Cane's sauce and Texas toast on the side.
Original recipe
Storage
Reheat in oven to maintain crispiness. Sauce keeps for up to 1 week in refrigerator.
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