Raising Cane's Chicken Tenders at Home
Equipment
Ingredients
Chicken & Marinade
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
Flour Coating
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
Marinate the chicken
Slice chicken breasts into 2.5 cm thick strips. Whisk buttermilk, pickle juice and seasonings. Add chicken and coat thoroughly. Cover and refrigerate at least 2 hours.
Prepare flour coating
Combine flour, cornstarch, baking powder and seasonings in a large bowl.
Heat the oil
Add neutral oil to a deep pot or skillet until 5–8 cm deep. Heat to 175°C.
Coat the chicken
Drizzle a little buttermilk marinade into the flour to create crispy bits. Shake off excess marinade from chicken and coat thoroughly in flour mixture.
Fry the chicken
Fry chicken in 175°C oil for 7–10 minutes until golden brown and cooked through. Do not touch for the first 1–2 minutes to form crust. Drain on paper towels.
Make the sauce
Mix mayonnaise, ketchup, Worcestershire sauce and seasonings. Refrigerate until ready to serve.
Serve
Plate the hot chicken tenders with Cane’s sauce, Texas toast and crinkle fries.
Original recipe
Storage
Store chicken and sauce separately. Reheat chicken uncovered to restore crispiness.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.