Raising Cane's Chicken Tenders at Home
Equipment
Ingredients
Marinade
chicken breast (raw)
450 g
milk (fresh)
120 ml
vinegar (white)
15 ml
egg (large)
1 piece
salt
1 tsp
cayenne pepper (ground)
1 tsp
black pepper (ground)
0.5 tsp
garlic powder
0.5 tsp
paprika (ground)
0.5 tsp
Dry Coating
all-purpose flour
125 g
cornstarch
40 g
baking powder
1 tsp
salt
1 tsp
garlic powder
0.5 tsp
paprika
0.5 tsp
Signature Sauce
mayonnaise
8 tbsp
ketchup
4 tbsp
worcestershire sauce
1 tsp
garlic powder
0.5 tsp
black pepper
0.5 tsp
salt
0.5 tsp
Instructions
Prepare the Marinade
Create a flavorful buttermilk-style marinade to tenderize and season the chicken.
Marinate the Chicken
Cut chicken into strips and coat with the marinade for maximum flavor and tenderness.
Prepare Dry Coating
Mix the dry ingredients to create a crispy coating for the chicken tenders.
Heat Oil for Frying
Heat oil in a heavy-bottomed pan to 175°C for perfectly crispy tenders.
Coat Chicken in Dry Mixture
Remove chicken from marinade and thoroughly coat in the seasoned flour mixture.
Fry the Chicken Tenders
Fry the coated chicken strips until golden brown and cooked through.
Prepare Signature Sauce
Mix all sauce ingredients together until well combined.
Serve Hot
Serve the crispy chicken tenders immediately with the signature sauce.
Original recipe
Storage
Best served fresh. Reheat in oven to maintain crispiness rather than microwave.
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