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

2 hServes 4Nutri-Score D€€
from @aflavorfulbite178 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken tendersMeat680 g
  • buttermilkDairy180 ml
  • egg (whisked)Dairy1 piece
  • Worcestershire saucePantry15 ml
  • saltSpices3 g
  • smoked paprikaSpices1 g
  • garlic powderSpices1 g
  • onion powderSpices1 g
  • black pepperSpices1 g
  • neutral flavored oil (for frying)Pantry600 ml
  • flourGrains180 g
  • cornstarchPantry30 g
  • baking powderPantry4 g
  • salt (for the dry mixture)Spices6 g
  • smoked paprika (for the dry mixture)Spices1 g
  • garlic powder (for the dry mixture)Spices1.5 g
  • onion powder (for the dry mixture)Spices1.5 g
  • black pepper (for the dry mixture)Spices1 g
  • mayonnaisePantry120 ml
  • ketchupPantry60 ml
  • Worcestershire sauce (for the sauce)Pantry2.5 ml
  • smoked paprika (for the sauce)Spices1 g
  • garlic powder (for the sauce)Spices1 g
  • onion powder (for the sauce)Spices500 mg
  • black pepper (for the sauce)Spices500 mg
  • salt (for the sauce)Spices1.5 g

per serving

Nutrition

724kcal

Carbs
44 g
Proteins
39 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Whisk
  • Frying pan
  • Cooling rack
  • Baking tray
  • Kitchen thermometer
  • Tongs

step by step

Method

  1. Marinate the chicken tenders

    • In a bowl, mix the chicken tenders with the buttermilk, egg, Worcestershire sauce, salt, smoked paprika, garlic powder, onion powder and black pepper.
    • Cover and marinate in the fridge for 1 to 4 hours, or overnight.
    Step 1

  2. Prepare the dry mixture

    • In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, smoked paprika, garlic powder, onion powder and black pepper.
    • Mix a few spoonfuls of the wet marinade into the dry mixture until it forms a crumbly texture.
    Step 2

  3. Coat and rest the tenders

    • Thoroughly coat each tender in the dry mixture.
    • Transfer to a wire rack and rest for 10 to 12 minutes for extra crispiness.
    Step 3

  4. Fry the tenders

    • Heat the oil in a frying pan to 175 °C, making sure it is not too hot so the tenders don't brown before cooking through.
    • Fry the tenders in batches for 3 to 4 minutes per side, until golden brown.
    • Transfer to a paper towel lined baking sheet.
    Step 4

  5. Make the Cane's sauce

    • In a bowl, mix the mayonnaise, ketchup, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper and salt until smooth.
    • Adjust garlic powder and salt to taste.
    Step 5

  6. Serve

    • Plate the tenders with the sauce and serve with a side of fries and toasted Texas toast if desired.
    Step 6
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