Raising Cane’s Crispy Chicken Tenders with Sauce
Crispy buttermilk chicken tenders coated in seasoned flour, fried to golden perfection, served with addictive homemade Cane’s sauce.
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
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
Prepare and marinate chicken
Slice chicken breasts into strips about 1 inch thick and 3–4 inches long.
Prepare flour mixture
Combine flour, cornstarch, baking powder, and seasonings in a large bowl.
Heat frying oil
Add neutral oil to a large pot or deep skillet until 2–3 inches deep. Heat to 175°C.
Coat chicken in flour mixture
Drizzle a little buttermilk marinade into the flour mixture to create crispy bits. Coat each chicken piece thoroughly and shake off excess flour.
Fry chicken tenders
Fry chicken for 7–10 minutes until golden brown and cooked through. Let rest undisturbed for the first 1–2 minutes to form a perfect crust.
Prepare Cane’s sauce
Combine mayonnaise, ketchup, Worcestershire sauce, and seasonings in a bowl. Mix well and refrigerate until ready to serve.
Serve chicken with sauce
Serve crispy chicken tenders with Cane’s sauce on the side.
Original recipe
Storage
Best enjoyed fresh. Sauce keeps up to 5 days in the refrigerator.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.