Raising Cane’s Chicken Tenders at Home
Crispy buttermilk chicken tenders, addictive Cane’s sauce and fluffy Texas toast
Juicy marinated chicken strips fried to golden perfection, served with a tangy signature sauce.
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
65 g
baking powder
1 tsp
garlic powder
2 tsp
paprika
2 tsp
salt
2 tsp
black pepper
2 tsp
Cane’s Sauce
mayonnaise
120 ml
ketchup
60 ml
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 1-inch thick strips and marinate in seasoned buttermilk mixture.
Prepare the flour coating
Mix flour, cornstarch, baking powder and seasonings to create a crispy coating.
Heat the frying oil
Heat neutral oil in a large pot or deep skillet to 175°C.
Coat the chicken
Drizzle buttermilk into flour to create crispy bits, then thoroughly coat each chicken piece.
Fry the chicken
Fry chicken pieces without disturbing for 1–2 minutes, then continue frying 7–10 minutes until golden brown.
Prepare the sauce
Combine mayonnaise, ketchup, Worcestershire sauce and seasonings; refrigerate until serving.
Serve
Serve hot chicken tenders with Cane’s sauce, Texas toast and fries.
Original recipe
Storage
Re-crisp in oven or air fryer for best texture.
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