Raising Cane's Chicken Tenders
Crispy golden chicken tenders marinated in seasoned buttermilk, double-breaded for extra crunch, and served with the signature Cane's sauce.
Equipment
Ingredients
Chicken
chicken breast tenders (raw, trimmed)
600 g
Marinade
buttermilk (cold)
240 ml
garlic powder
5 g
onion powder
5 g
salt
5 g
black pepper
3 g
Breading
all-purpose flour
200 g
cornstarch
50 g
paprika
10 g
garlic powder
5 g
onion powder
5 g
salt
8 g
black pepper
3 g
Frying
vegetable oil
1000 ml
Cane's Sauce
mayonnaise
120 g
ketchup
30 g
Worcestershire sauce
5 ml
garlic powder
2 g
black pepper
1 g
Instructions
Prepare the marinade
Mix buttermilk with seasonings to create a flavorful marinade for the chicken.
Marinate the chicken
Add chicken tenders to the buttermilk marinade and refrigerate for at least 30 minutes.
Prepare the breading
Mix flour, cornstarch, and all seasonings in a large bowl for the crispy coating.
Bread the chicken
Remove chicken from marinade and coat thoroughly in the seasoned flour mixture.
Heat the oil
Heat vegetable oil in a deep pan or wok to 175°C for frying.
Fry the chicken tenders
Fry the breaded chicken tenders in batches until golden brown and cooked through.
Make the Cane's sauce
Mix mayonnaise, ketchup, Worcestershire sauce, and seasonings for the signature dipping sauce.
Rest and serve
Let fried chicken rest briefly, then serve hot with Cane's sauce.
Original recipe
Storage
Store sauce separately. Reheat chicken in oven to maintain crispiness
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