Raising Cane’s Style Crispy Chicken Tenders
Equipment
Ingredients
Chicken
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
neutral oil
1000 ml
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
2 tsp
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 and marinate in seasoned buttermilk mixture.
Prepare the flour mixture
Combine flour, cornstarch, baking powder, and seasonings in a large bowl.
Heat the oil
Heat neutral oil in a large pot or deep skillet to 175°C.
Coat the chicken
Drizzle buttermilk marinade into flour mixture to create crispy bits, then thoroughly coat each chicken piece.
Fry the chicken
Fry chicken in batches for 7–10 minutes until golden brown and cooked through.
Prepare Cane's sauce
Mix all sauce ingredients together in a bowl and refrigerate until ready to serve.
Serve
Serve hot chicken tenders with Cane's sauce and Texas toast.
Original recipe
Storage
Store sauce separately. Reheat chicken uncovered to maintain crispiness.
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