Raising Cane’s Chicken Tenders 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
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
Prepare chicken and marinade
Slice chicken into strips and create the buttermilk marinade for tender, flavorful chicken.
Prepare flour coating
Mix the seasoned flour and cornstarch coating for extra crispy texture.
Heat frying oil
Heat neutral oil to the perfect temperature for crispy chicken.
Coat chicken pieces
Dredge marinated chicken in the seasoned flour mixture for that signature crispy coating.
Fry chicken tenders
Fry the coated chicken until golden brown and cooked through.
Prepare Cane’s sauce
Mix all sauce ingredients together and refrigerate until ready to serve.
Serve chicken tenders
Serve hot chicken tenders with Cane’s sauce and Texas toast.
Original recipe
Storage
Best enjoyed fresh, but can be reheated to restore crispiness. Sauce keeps for up to 5 days in refrigerator.
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