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
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 into strips and marinate in seasoned buttermilk mixture for tender, flavorful results.
Prepare the flour mixture
Mix dry ingredients to create a seasoned coating that will become extra crispy when fried.
Heat the oil
Heat neutral oil to the perfect temperature for crispy, golden chicken without burning the coating.
Coat the chicken
Remove chicken from marinade and coat thoroughly in the seasoned flour mixture.
Fry the chicken
Fry chicken pieces until golden brown and cooked through, creating the signature crispy exterior.
Prepare the sauce
Mix all sauce ingredients together and refrigerate until ready to serve.
Serve
Plate the hot crispy chicken with Cane's sauce and Texas toast on the side.
Original recipe
Storage
Store sauce separately. Reheat chicken in oven to maintain crispiness
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