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
5 g
paprika
5 g
onion powder
5 g
salt
5 g
black pepper
5 g
Flour Mixture
all-purpose flour
250 g
cornstarch
60 g
baking powder
5 g
garlic powder
10 g
paprika
10 g
salt
10 g
black pepper
10 g
Cane's Sauce
mayonnaise
120 ml
ketchup
60 ml
Worcestershire sauce
10 ml
garlic powder
5 g
onion powder
5 g
paprika
5 g
black pepper
5 g
seasoning salt
5 g
Instructions
Marinate the chicken
Slice chicken into strips and marinate in seasoned buttermilk mixture.
Prepare flour coating mixture
Mix flour, cornstarch, baking powder and seasonings for coating.
Heat frying oil
Heat neutral oil in pot or deep skillet to 175°C.
Coat chicken in flour mixture
Drizzle buttermilk into flour to create crispy bits, then thoroughly coat each chicken piece.
Fry the chicken tenders
Fry chicken for 7-10 minutes until golden brown and cooked through. Don't touch for first 1-2 minutes.
Prepare Cane's sauce
Mix all sauce ingredients together and refrigerate until ready to serve.
Original recipe
Storage
Best enjoyed fresh. Reheat in oven or air fryer to restore crispiness. Sauce can be stored separately for up to 5 days.
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