Raising Cane’s Chicken Tenders At Home
Crispy, juicy chicken tenders marinated in spiced buttermilk, double-dredged for extra crunch, and served with a tangy-sweet signature sauce.
Equipment
Ingredients
Chicken & Marinade
chicken tenderloins (raw)
680 g
buttermilk (cold)
480 ml
hot sauce
60 ml
paprika
15 g
garlic powder
15 g
chili powder
15 g
pickle juice
30 ml
Dry Batter
self-rising flour
240 g
corn starch
80 g
paprika
15 g
garlic powder
15 g
chili powder
15 g
Cane’s Sauce
mayonnaise
240 ml
ketchup
240 ml
Worcestershire sauce
60 ml
salt
5 g
black pepper
2 g
garlic powder
3 g
Instructions
Marinate the chicken
Mix buttermilk, hot sauce, spices and optional pickle juice in a bowl. Add chicken tenderloins and coat well. Refrigerate for at least 30 minutes.
Prepare the dry batter
Whisk together self-rising flour, corn starch and the same spice blend in a shallow dish until evenly mixed.
Make Cane’s sauce
Combine mayonnaise, ketchup, Worcestershire sauce, salt, pepper and garlic powder in a small bowl. Stir until smooth; taste and adjust seasoning.
Coat the tenders
Remove chicken from marinade, letting excess drip off. Dredge each tender in the dry batter, pressing so the coating sticks. Shake off extra flour.
Fry the chicken tenders
Heat oil in a deep skillet or wok to 175 °C. Fry tenders in batches 3–4 minutes per side until golden brown and internal temperature reaches 74 °C. Drain on a wire rack.
Serve
Plate the hot tenders with Cane’s sauce on the side. Enjoy immediately while crisp.
Original recipe
Storage
Re-crisp in the oven or air fryer; avoid microwave to keep coating crunchy.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.