Raising Cane’s Style Chicken Tenders
Ingredients
Chicken & Marinade
chicken tenderloins (raw)
680 g
buttermilk
480 ml
hot sauce
60 ml
paprika
5 g
garlic powder
5 g
chili powder
5 g
pickle juice
30 ml
Dry Batter
self rising flour
240 g
corn starch
80 g
paprika
5 g
garlic powder
5 g
chili powder
5 g
Cane’s Sauce
mayo
220 g
ketchup
240 g
Worcestershire sauce
60 ml
salt
6 g
black pepper
2 g
garlic powder
3 g
Instructions
Prepare marinade
Mix buttermilk, hot sauce, paprika, garlic powder, chili powder and optional pickle juice in a bowl.
Marinate chicken
Add chicken tenderloins to the marinade and ensure they are fully submerged. Refrigerate for at least 30 minutes.
Prepare dry batter
In a separate bowl, mix self-rising flour, corn starch, paprika, garlic powder, and chili powder.
Make Cane’s sauce
Combine mayo, ketchup, Worcestershire sauce, salt, pepper, and garlic powder in a bowl. Mix until smooth.
Coat chicken tenders
Remove chicken from marinade, letting excess drip off, and dredge each tender in the dry batter until fully coated.
Fry chicken tenders
Heat oil to 175°C in a deep pan or fryer. Fry tenders in batches for 3–4 minutes per side until golden and internal temperature reaches 74°C.
Drain and serve
Remove tenders to a wire rack or paper towels to drain. Serve hot with Cane’s sauce on the side.
Original recipe
Storage
Best eaten fresh. Sauce can be stored separately up to 5 days in the fridge.
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