Raising Cane's Crispy Chicken Tenders 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
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
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 chicken
Slice chicken breasts into strips and marinate in buttermilk mixture for tender, flavorful chicken.
Prepare flour coating mixture
Mix flour, cornstarch, baking powder and seasonings for the crispy coating.
Heat frying oil
Heat neutral oil to 175°C for perfect crispy coating without burning.
Coat chicken in flour mixture
Create flaky bits in flour mixture, then thoroughly coat each chicken piece.
Fry chicken tenders
Fry chicken without touching for 1-2 minutes to develop crust, then fry until golden and cooked through.
Prepare Cane's sauce
Combine all sauce ingredients and refrigerate until ready to serve.
Serve chicken tenders
Serve hot chicken with Cane's sauce, Texas toast, and crinkle fries.
Original recipe
Storage
Best served fresh. Sauce can be stored in refrigerator up to 5 days
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