Raising Cane’s Copycat Crispy Buttermilk Chicken Tenders
Crispy buttermilk chicken tenders with addictive Cane’s sauce
Tender, crispy chicken strips marinated in seasoned buttermilk and served with the famous tangy-sweet Cane’s sauce - all made at home.
Equipment
Ingredients
Chicken & Marinade
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
240 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
115 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 breasts into strips and marinate in seasoned buttermilk mixture.
Prepare Flour Mixture
Combine flour, cornstarch, baking powder and seasonings in a large bowl.
Heat Frying Oil
Add oil to a large pot or deep skillet and heat to 175°C.
Coat Chicken
Create flaky bits in flour, coat marinated chicken thoroughly.
Fry Chicken
Fry chicken pieces until golden brown and cooked through.
Prepare Cane’s Sauce
Mix all sauce ingredients and refrigerate.
Serve
Serve hot chicken tenders with Cane’s sauce and Texas toast.
Original recipe
Storage
Best enjoyed fresh. Reheating in oven or air fryer maintains crispiness better than microwave.
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