Raising Cane’s at Home
Equipment
Ingredients
Chicken
chicken breast (sliced into strips)
0.9 kg
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
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
115 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
Marinate the chicken
Slice chicken breasts into strips and marinate in seasoned buttermilk mixture.
Prepare flour coating
Mix flour, cornstarch, baking powder, and seasonings for the crispy coating.
Heat the oil
Heat neutral oil in a deep pot or skillet to 175°C for frying.
Coat the chicken
Drizzle marinade into flour to create crispy bits, then coat each chicken piece thoroughly.
Fry the chicken
Fry chicken pieces in hot oil until golden brown and cooked through, about 7-10 minutes.
Prepare Cane's sauce
Combine mayonnaise, ketchup, Worcestershire sauce, and seasonings. Refrigerate until serving.
Serve
Serve hot chicken tenders with Cane's sauce, Texas toast, and crinkle fries.
Original recipe
Storage
Best served fresh. Sauce can be stored separately for up to 1 week in refrigerator.
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