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Raising Cane's Chicken Tenders with Cane's Sauce
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Raising Cane's Chicken Tenders with Cane's Sauce

2 h 40 minServes 4Nutri-Score D€€
from @samisavor150 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (sliced into strips)Meat1 kg
  • frying oil (for deep frying)Pantry1.5 litres
  • buttermilk (for the marinade)Dairy360 ml
  • garlic powder (tablespoons, for the marinade)Spices2 pieces
  • onion powder (tablespoon, for the marinade)Spices1 piece
  • black pepper (tablespoon, for the marinade)Spices1 piece
  • smoked paprika (tablespoon, for the marinade)Spices1 piece
  • salt (to taste, for the marinade)Spices1 piece
  • all-purpose flour (for the coating)Pantry240 g
  • cornstarch (tablespoons, for the coating)Pantry3 pieces
  • garlic powder (tablespoon, for the coating)Spices1 piece
  • black pepper (teaspoon, for the coating)Spices1 piece
  • smoked paprika (teaspoon, for the coating)Spices1 piece
  • salt (to taste, for the coating)Spices1 piece
  • mayonnaise (for the sauce)Pantry240 ml
  • ketchup (tablespoons, for the sauce)Pantry3 pieces
  • Worcestershire sauce (tablespoon, for the sauce)Pantry1 piece
  • garlic powder (tablespoon, for the sauce)Spices1 piece
  • black pepper (teaspoon, for the sauce)Spices1 piece
  • smoked paprika (teaspoon, for the sauce)Spices1 piece
  • salt (to taste, for the sauce)Spices1 piece

per serving

Nutrition

1,180kcal

Carbs
65 g
Proteins
61 g
Fat
75 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Deep fryer
  • Tongs
  • Kitchen thermometer

step by step

Method

  1. Marinate the chicken

    • Whisk the buttermilk with the garlic powder, onion powder, black pepper, smoked paprika and salt in a bowl.
    • Add the chicken strips, cover and refrigerate for at least 2 hours, ideally overnight.
    Step 1

  2. Prepare the coating

    • Combine the flour, cornstarch, garlic powder, black pepper, smoked paprika and salt in a separate bowl.
    Step 2

  3. Bread the tenders

    • Lift the chicken out of the marinade, letting the excess drip off.
    • Coat each strip well in the flour mixture, dip it back into the marinade, then coat in the flour again.
    Step 3

  4. Fry the chicken

    • Heat the oil to 175 °C.
    • Fry the tenders in batches for 8–10 minutes, turning once, until golden and cooked through.
    • Drain on a rack or paper towels.
    Step 4

  5. Make the Cane's sauce

    • Stir the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, smoked paprika and salt together until smooth.
    • Chill briefly for the best flavor.
    Step 5

  6. Serve

    • Serve the tenders hot with the dipping sauce and fries of choice.
    Step 6
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