Raising Cane’s Chicken Tenders at Home
Equipment
Ingredients
Chicken
chicken breast (sliced into strips)
900 g
buttermilk
480 ml
pickle juice
80 ml
garlic powder
2 tsp
paprika
2 tsp
onion powder
2 tsp
salt
3 tsp
black pepper
3 tsp
neutral oil
1000 ml
Flour Mixture
all-purpose flour
250 g
cornstarch
60 g
baking powder
5 g
Cane’s Sauce
mayonnaise
120 ml
ketchup
60 ml
Worcestershire sauce
10 ml
Instructions
Marinate the chicken
Slice chicken breasts into 1-inch thick 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 to 175°C in a large pot or deep skillet.
Coat chicken pieces
Create crispy bits in flour mixture, then coat each chicken strip thoroughly.
Fry chicken tenders
Fry coated chicken strips for 7-10 minutes until golden brown and cooked through.
Prepare Cane’s sauce
Mix all sauce ingredients together and refrigerate until ready to serve.
Serve
Serve hot chicken tenders with Cane’s sauce and Texas toast.
Original recipe
Storage
Best served fresh. Reheat in air fryer or oven to restore crispiness. Sauce keeps 5 days in fridge.
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