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
neutral oil
1000 ml
Flour Mixture
all-purpose flour
250 g
cornstarch
60 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
Prepare chicken marinade
Slice chicken breasts into strips and marinate in seasoned buttermilk mixture.
Prepare flour mixture
Mix flour, cornstarch, baking powder, and seasonings for the crispy coating.
Heat frying oil
Heat neutral oil in a deep pot or skillet to 175°C for frying.
Coat chicken in flour mixture
Create crispy bits in flour mixture and thoroughly coat each chicken piece.
Fry chicken tenders
Fry chicken in hot oil until golden brown and cooked through.
Prepare Cane's sauce
Combine all sauce ingredients and refrigerate until ready to serve.
Original recipe
Storage
Reheat in air fryer or oven to maintain crispiness. Sauce keeps for up to 1 week in refrigerator.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.