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 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
Slice chicken
Slice chicken breasts into strips about 1 inch thick and 3–4 inches long.
Make marinade
Whisk together buttermilk, pickle juice, and chicken seasonings in a bowl.
Marinate chicken
Add chicken to marinade, toss to coat, cover and refrigerate for at least 2 hours or overnight.
Prepare flour mixture
Mix flour, cornstarch, baking powder and flour mixture seasonings in a large bowl.
Heat oil
Add neutral oil to a large pot or deep skillet until 5–8 cm deep. Heat to 175°C.
Coat chicken
Drizzle a little buttermilk marinade into the flour mixture to create flaky bits. Shake excess marinade off chicken, coat thoroughly in flour mixture and shake off extra flour.
Fry chicken
Gently place chicken into hot oil. Do not touch for the first 1–2 minutes. Fry 7–10 minutes until golden brown and cooked through. Transfer to paper towel-lined rack to drain.
Make Cane’s sauce
Combine mayonnaise, ketchup, Worcestershire sauce and sauce seasonings in a bowl. Refrigerate until serving.
Serve
Serve chicken tenders hot with Cane’s sauce on the side and Texas toast.
Original recipe
Storage
Best enjoyed fresh. Sauce can be stored up to 5 days in the fridge.
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