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Raising Cane's Copycat Chicken Tenders with Cane's Sauce
1 h 30 minServes 4Nutri-Score D€€
D
1 h 30 min
1 h 30 minRaising Cane's Copycat Chicken Tenders with Cane's Sauce
what you need
Ingredients
chicken breast tenderloins (cut to even sizes)Meat1 kg
buttermilk (for marinating)Dairy480 ml
all-purpose flourGrains180 g
garlic powder (for the flour mixture)Spices3 g
paprikaSpices2 g
cayenne pepper (adjust to taste)Spices1 g
saltSpices6 g
ground black pepper (for the flour mixture)Spices1.5 g
vegetable oil (for deep frying)Pantry1.5 litres- mayonnaise (for the sauce)Pantry120 ml
- ketchup (for the sauce)Pantry60 ml
- garlic powder (for the sauce)Spices1.5 g
- Worcestershire saucePantry2.5 ml
- ground black pepper (for the sauce)Spices600 mg
per serving
Nutrition
873kcal
- Carbs
- 44 g
- Proteins
- 56 g
- Fat
- 53 g
what you’ll use
Tools
Mixing bowl
Baking dish
Deep fryer
Kitchen thermometer- Cooling rack
Whisk
step by step
Method
- Step 1
Marinate the chicken
- Cut the chicken tenderloins to even sizes.
- Submerge them in the buttermilk in a sealed bowl or bag.
- Refrigerate for 1 hour or overnight.
- Step 2
Prepare the seasoned flour
- Mix the flour, garlic powder, paprika, cayenne, salt and black pepper in a shallow dish.
- Step 3
Dredge the chicken
- Remove the chicken from the buttermilk, letting the excess drip off.
- Dredge each piece in the flour mixture, shaking off the excess.
- Step 4
Fry the tenders
- Heat the oil to 170 °C in a fryer or pot.
- Fry the chicken pieces without crowding, 3–4 minutes per side, until the internal temperature reaches 75 °C.
- Step 5
Drain the chicken
- Drain the cooked chicken on a wire rack or a paper towel-lined plate.
- Step 6
Make the Cane's sauce
- Combine the mayonnaise, ketchup, garlic powder, Worcestershire sauce and black pepper.
- Whisk until smooth.