Raising Cane’s Copycat Crispy Chicken Tenders with Cane’s Sauce
Equipment
Ingredients
Chicken & Marinade
chicken breast (sliced into strips)
0.9 kg
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
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
Slice the chicken
Slice chicken breasts into 2.5 cm thick strips about 7–10 cm long.
Marinate chicken
Whisk buttermilk, pickle juice and chicken seasonings. Add chicken, toss to coat, cover and refrigerate for 2 hours (or overnight).
Prepare flour coating
Mix flour, cornstarch, baking powder and flour seasonings in a large bowl.
Heat frying oil
Pour neutral oil into a pot or deep skillet to 5–8 cm depth. Heat to 175 °C.
Coat the chicken
Drizzle a little marinade into the flour to create crispy bits. Shake excess marinade off chicken and dredge thoroughly in the flour mixture.
Fry the chicken
Gently place coated strips into 175 °C oil. Do not touch for the first 1–2 minutes. Fry 7–10 minutes until golden and cooked through.
Make Cane’s sauce
Combine mayonnaise, ketchup, Worcestershire sauce and all sauce seasonings. Stir until smooth and refrigerate.
Serve
Plate chicken tenders with a side of Cane’s sauce and Texas toast.
Original recipe
Storage
Reheat from frozen in the oven for best crispiness; sauce keeps 5 days in the fridge.
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