Homemade Raising Cane's Chicken Tenders with Cane's Sauce
Equipment
Ingredients
Chicken
chicken breast (cut into strips)
907 g
Dry Batter
all-purpose flour
240 g
cornstarch
24 g
smoked paprika
3 g
garlic powder
6 g
black pepper
4 g
salt
6 g
Wet Batter
buttermilk
480 ml
garlic powder
6 g
black pepper
4 g
smoked paprika
2 g
salt
6 g
Cane's Sauce
mayonnaise
220 g
ketchup
60 g
Worcestershire sauce
30 ml
garlic powder
6 g
black pepper
4 g
smoked paprika
2 g
salt
2 g
Oil for frying
sunflower oil
1000 ml
Instructions
Prepare the chicken
Cut chicken breast into strips about 1cm thick and 8-10cm long.
Mix dry batter
In a large bowl, combine flour, cornstarch, smoked paprika, garlic powder, black pepper, and salt.
Mix wet batter
In another bowl, whisk together buttermilk, garlic powder, black pepper, smoked paprika, and salt.
Prepare Cane's sauce
Mix mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, smoked paprika, and salt in a small bowl. Refrigerate until ready to serve.
Coat the chicken
Dip each chicken strip first into the wet batter, then coat thoroughly with the dry batter.
Heat the oil
Heat oil in a deep pan or wok to 175°C for frying.
Fry the chicken
Fry chicken strips in batches for 4-5 minutes until golden brown and cooked through.
Drain the chicken
Remove chicken from oil and drain on paper towels.
Original recipe
Storage
Best served fresh. Sauce can be stored in the refrigerator for up to 5 days.
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