Raising Cane's Style Crispy Chicken Tenders
Crispy buttermilk-marinated chicken tenders with a perfectly seasoned coating, served with the signature Cane's sauce - all made at home.
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
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
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
Prepare and marinate the chicken
Slice chicken breasts into strips and marinate in seasoned buttermilk mixture.
Prepare flour coating mixture
Combine flour, cornstarch, baking powder, and seasonings in a large bowl.
Heat frying oil
Heat neutral oil in a large pot or deep skillet to 175°C for frying.
Coat chicken pieces
Create crispy bits in flour mixture, coat marinated chicken thoroughly.
Fry chicken tenders
Fry coated chicken in hot oil until golden brown and cooked through.
Prepare Cane's sauce
Mix all sauce ingredients and refrigerate until ready to serve.
Serve chicken tenders
Serve hot chicken tenders with Cane's sauce, Texas toast, and crinkle fries.
Original recipe
Storage
Store chicken and sauce separately. Reheat chicken in oven to maintain crispiness
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