Raising Cane's Style Crispy Buttermilk 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
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 and Marinate Chicken
Slice chicken into tender-sized strips and marinate in seasoned buttermilk mixture.
Prepare Flour Coating
Mix flour, cornstarch, baking powder and seasonings for crispy coating.
Heat Frying Oil
Heat neutral oil to 175°C in deep pot or skillet for perfect crispy coating.
Coat Chicken in Flour Mixture
Coat marinated chicken thoroughly in seasoned flour mixture.
Fry Chicken Tenders
Fry chicken in hot oil until golden brown and cooked through.
Prepare Cane's Sauce
Mix all sauce ingredients together and refrigerate.
Serve Chicken
Serve hot chicken tenders with Cane's sauce, Texas toast and fries.
Original recipe
Storage
Store sauce separately. Reheat chicken to maintain crispiness
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