Raising Cane's Chicken Tenders Copycat
Equipment
Ingredients
Chicken
chicken breast (sliced into strips)
500 g
Buttermilk Marinade
buttermilk
355 ml
garlic powder
2 tbsp
onion powder
1 tbsp
black pepper
1 tbsp
smoked paprika
1 tbsp
salt
1 tsp
Crispy Coating
all-purpose flour
250 g
cornstarch
3 tbsp
garlic powder
1 tbsp
black pepper
1 tsp
smoked paprika
1 tsp
salt
1 tsp
Creamy Dipping Sauce
mayonnaise
1 cup
ketchup
3 tbsp
Worcestershire sauce
1 tsp
garlic powder
1 tbsp
black pepper
1 tsp
smoked paprika
1 tsp
salt
1 tsp
Instructions
Prepare the marinade
Mix all marinade ingredients in a bowl until well combined.
Marinate the chicken
Add chicken strips to the marinade, cover, and refrigerate for at least 2 hours (overnight preferred).
Prepare the crispy coating
Combine all dry coating ingredients in a separate bowl.
Double-coat the chicken
Remove chicken from marinade, coat well in the flour mixture, dip back into marinade, then coat again in flour mixture.
Fry the chicken
Fry coated chicken in 175°C oil for 8–10 minutes, turning once, until golden and cooked through.
Make the dipping sauce
Stir all sauce ingredients together until smooth. Chill briefly for best flavor.
Serve
Serve hot chicken immediately with dipping sauce and your choice of fries.
Original recipe
Storage
Best served fresh. Reheating may affect crispiness of coating.
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