Raising Cane's Chicken Tenders at Home

172Min

4Servings

520Cal

MediumLevel

Kid friendly

#fried-chicken#copycat#comfort-food#fast-food

Equipment

knife

cutting board

bowl

whisk

mixing spoon

pot

stove

tongs

plate

paper towel

Ingredients

Chicken

chicken breast (sliced into strips)

0.9 kg

buttermilk

473 ml

pickle juice

79 ml

garlic powder

5 g

paprika

5 g

onion powder

5 g

salt

5 g

black pepper

5 g

Flour Mixture

all-purpose flour

250 g

cornstarch

60 g

baking powder

5 g

garlic powder

10 g

paprika

10 g

salt

10 g

black pepper

10 g

Cane's Sauce

mayonnaise

115 g

ketchup

60 g

Worcestershire sauce

10 ml

garlic powder

5 g

onion powder

5 g

paprika

5 g

black pepper

5 g

seasoning salt

5 g

Instructions

Prepare chicken

Slice chicken breasts into strips about 1 inch thick and 3-4 inches long.

10 min

Keep strips uniform for even cooking

Marinate chicken

Whisk together buttermilk, pickle juice, and chicken seasonings. Add chicken and toss to coat. Cover and refrigerate for at least 2 hours.

120 mintimer 120 min

Overnight marinating gives extra tender chicken

Prepare flour mixture

Combine flour, cornstarch, baking powder, and seasonings in a large bowl.

5 min

Heat frying oil

Add neutral oil to a large pot or deep skillet until 2-3 inches deep. Heat to 175°C.

10 minMedium-high heattimer 10 min

Maintaining temperature ensures crispy coating without burning

Coat chicken

Drizzle buttermilk marinade into flour mixture to create crispy bits. Coat each chicken piece thoroughly, shake off excess.

10 min

Creating those crispy bits in the flour is key to texture

Fry chicken

Fry chicken for 7-10 minutes until golden brown and cooked through. Don't touch for first 1-2 minutes to get perfect crust. Drain on paper towels.

10 minMedium-high heattimer 8 min

Don't touch for first 1-2 minutes to develop crust

Make Cane's sauce

Combine all sauce ingredients in a bowl and refrigerate until serving.

5 min

Sauce tastes better after sitting for 30 minutes

Serve

Serve hot chicken with Cane's sauce and Texas toast on the side.

2 min

Original recipe

InstagramRecipe by @recipeincaption

Storage

Fridge: 3 days

Freezer: 60 days

Reheat: Oven 180°C 8-10 minutes or air fryer 180°C 5 minutes

Best served fresh but can be reheated. Sauce stores for up to 1 week in fridge.

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