Raising Cane’s Chicken Tenders
Crispy, juicy chicken tenders marinated in seasoned buttermilk, double-coated for extra crunch, and served with a creamy homemade Cane’s-style dipping sauce.
Equipment
Ingredients
Chicken Marinade
chicken tenderloins (raw)
500 g
buttermilk (cold)
250 ml
egg (large)
1 piece
smoked paprika
1 tsp
paprika
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
salt
1 tsp
black pepper
1 tsp
Crispy Coating
all-purpose flour
250 g
cornstarch
100 g
baking powder
1 tsp
paprika
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
salt
1 tsp
black pepper
1 tsp
Frying
neutral oil
1000 ml
Cane’s Sauce
mayonnaise
3 tbsp
ketchup
1 tbsp
Worcestershire sauce
2 tsp
smoked paprika
1 tsp
garlic powder
1 tsp
salt
0.25 tsp
black pepper
0.25 tsp
Instructions
Prepare marinade
Whisk together buttermilk, egg, and all seasonings until smooth.
Marinate chicken
Add chicken tenderloins to the marinade and ensure they are fully coated. Cover and refrigerate.
Prepare coating
Mix all coating ingredients in a shallow bowl until evenly combined.
Double-coat chicken
Coat each tender in flour mixture, dip back in marinade, then coat again for extra crispy crust.
Heat oil
Heat oil in a deep pot or fryer to 175°C (350°F).
Fry chicken
Fry chicken tenders in batches for 5-7 minutes until golden brown and cooked through.
Prepare sauce
Mix all sauce ingredients in a bowl until smooth. Chill until serving.
Serve
Serve hot chicken tenders with Cane’s sauce and your choice of sides.
Original recipe
Storage
Store sauce separately. Reheat chicken in oven or air fryer to restore crispiness
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