Raising Cane’s Chicken Tenders at Home
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
Marinate the chicken
Slice chicken breasts into 2.5 cm thick strips. Whisk buttermilk, pickle juice, and seasonings. Add chicken and coat thoroughly. Cover and refrigerate.
Prepare the flour coating
Mix flour, cornstarch, baking powder, and seasonings in a large bowl.
Heat the frying oil
Add neutral oil to a large pot or deep skillet to a depth of 5-8 cm. Heat to 175°C.
Coat the chicken
Drizzle a little buttermilk marinade into the flour to create crispy bits. Remove chicken from marinade, coat thoroughly in flour mixture, shake off excess.
Fry the chicken
Gently place coated chicken into hot oil. Do not touch for the first 1-2 minutes. Fry 7-10 minutes until golden brown and cooked through. Drain on paper towels.
Prepare the sauce
Combine mayonnaise, ketchup, Worcestershire sauce and seasonings. Mix well and refrigerate until ready to serve.
Serve
Serve hot chicken tenders with Cane’s sauce, Texas toast and crinkle fries.
Original recipe
Storage
Best eaten fresh. Sauce keeps up to 5 days in fridge.
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