Raising Cane's Chicken Tenders
Equipment
Ingredients
Chicken
chicken breast tenders (raw)
600 g
Breading
all-purpose flour
150 g
cornstarch
30 g
salt
8 g
black pepper
3 g
garlic powder
5 g
paprika
4 g
Batter
buttermilk
250 ml
egg
1 piece
Cane's Sauce
mayonnaise
120 g
ketchup
30 g
garlic powder
2 g
Worcestershire sauce
5 ml
black pepper
1 g
Frying
vegetable oil
1000 ml
Instructions
Prepare the chicken
Cut chicken breast into tender-sized strips about 1.5 cm thick.
Make the batter
Whisk buttermilk and egg together in a bowl until smooth.
Prepare the breading mixture
Mix flour, cornstarch, salt, black pepper, garlic powder, and paprika in a shallow bowl.
Marinate the chicken
Place chicken tenders in the buttermilk batter and let soak for 15 minutes.
Bread the chicken
Remove chicken from batter, allow excess to drip off, then coat thoroughly in the seasoned flour mixture.
Heat the oil
Heat vegetable oil in a deep pot or wok to 175°C (350°F).
Fry the chicken
Fry chicken tenders in batches for 5-6 minutes until golden brown and cooked through. Drain on paper towels.
Make the Cane's sauce
Combine mayonnaise, ketchup, garlic powder, Worcestershire sauce, and black pepper in a bowl. Mix until smooth.
Serve
Serve hot chicken tenders with Cane's sauce on the side.
Original recipe
Storage
Reheat in oven or air fryer to restore crispiness. Sauce can be stored separately in fridge for up to 5 days.
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