Raising Cane's Chicken Tenders at Home
Ingredients
Chicken
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
240 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
110 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
Marinate the chicken
Slice chicken breasts into strips and marinate in seasoned buttermilk mixture.
Prepare flour coating
Mix flour, cornstarch, baking powder and seasonings for the crispy coating.
Heat frying oil
Heat neutral oil in a pot or deep skillet to 175°C for frying.
Coat and fry chicken
Drizzle buttermilk into flour, coat chicken pieces and fry until golden and crispy.
Prepare Cane's sauce
Combine mayonnaise, ketchup, Worcestershire and seasonings. Refrigerate until ready to serve.
Serve
Serve crispy chicken tenders with Cane's sauce and Texas toast.
Original recipe
Storage
Best enjoyed fresh. Sauce can be stored separately up to 5 days in refrigerator.
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