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
neutral oil
1000 ml
Flour Mixture
all-purpose flour
240 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
Marinate the chicken
Slice chicken breasts into strips and marinate in seasoned buttermilk mixture.
Prepare flour mixture
Combine flour, cornstarch, baking powder and seasonings in a large bowl.
Heat frying oil
Heat neutral oil in a large pot or deep skillet to 175°C.
Coat chicken in flour mixture
Create crispy bits in flour, then thoroughly coat each chicken piece.
Fry chicken tenders
Fry chicken in batches until golden brown and cooked through.
Prepare Cane’s sauce
Mix all sauce ingredients together and refrigerate.
Serve chicken tenders
Serve hot chicken with Cane’s sauce and Texas toast.
Original recipe
Storage
Reheat in oven to restore crispiness. Sauce keeps separately for up to 5 days.
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