Raising Cane's Chicken Tenders at Home
Crispy buttermilk chicken tenders with addictive Cane's sauce and fluffy Texas toast - all the Raising Cane's flavors made at home.
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
Flour Mixture
all-purpose flour
250 g
cornstarch
65 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
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 frying oil
Heat neutral oil to 175°C for frying the chicken tenders.
Coat the chicken
Create crispy bits in flour mixture and thoroughly coat each chicken piece.
Fry the chicken tenders
Fry chicken tenders until golden brown and cooked through, about 7-10 minutes.
Make Cane's sauce
Combine all sauce ingredients and refrigerate until ready to serve.
Serve
Serve hot chicken tenders with Cane's sauce, Texas toast and crinkle fries.
Original recipe
Storage
Store sauce separately. Reheat chicken to restore crispiness - avoid microwave
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