Raising Cane's Chicken Tenders at Home
Crispy buttermilk-marinated chicken tenders with addictive Cane's sauce and fluffy Texas toast — all the flavor of the famous chain made right 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
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
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 the chicken breasts into strips about 1 inch thick and 3–4 inches long. Whisk together buttermilk, pickle juice, and chicken seasonings. Add chicken and coat thoroughly. Cover and refrigerate.
Prepare flour mixture
In a large bowl, combine all-purpose flour, cornstarch, baking powder, and flour mixture seasonings. Mix thoroughly.
Heat frying oil
Add neutral oil to a large pot or deep skillet until 5–8 cm deep. Heat to 175°C.
Coat the chicken
Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky bits. Shake excess marinade from chicken and coat each piece thoroughly in flour mixture.
Fry the chicken
Gently place coated chicken into hot oil. Don't touch for the first 1–2 minutes. Fry for 7–10 minutes until golden brown and cooked through. Drain on paper towel-lined rack.
Prepare Cane's sauce
Combine mayonnaise, ketchup, Worcestershire sauce, and all sauce seasonings in a bowl. Mix well and refrigerate.
Serve
Serve hot chicken tenders with Cane's sauce, Texas toast, and fries.
Original recipe
Storage
Store chicken and sauce separately. Reheat chicken uncovered to maintain crispiness.
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