Raising Cane’s Style Crispy Chicken Tenders
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
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
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
Marinate the chicken
Slice chicken into 2.5 cm thick and 8–10 cm long strips. Whisk buttermilk, pickle juice, and seasonings. Add chicken, coat well, cover, and refrigerate.
Prepare flour coating
Mix flour, cornstarch, baking powder, and all seasonings in a large bowl.
Heat the frying oil
Add 5–8 cm of neutral oil to a large pot or deep skillet. Heat to 175°C.
Coat the chicken
Drizzle a little marinade into the flour to create crispy bits. Remove chicken from marinade, shake off excess, then dredge thoroughly in the flour mixture.
Fry the chicken
Gently lower chicken into 175°C oil. Do not move for the first 1–2 minutes. Fry 7–10 minutes until golden and cooked through (74°C internal). Drain on a paper-towel-lined rack.
Prepare Cane’s sauce
Combine mayonnaise, ketchup, Worcestershire sauce, and all seasonings. Mix well and refrigerate until serving.
Serve
Plate the hot chicken with Cane’s sauce, Texas toast, and crinkle-cut fries.
Original recipe
Storage
Reheat uncovered to restore crispiness; sauce keeps 5 days refrigerated
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