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Raising Cane's Style Chicken Tenders with Cane Sauce
45 minServes 10Nutri-Score D€€
D
45 min
45 minRaising Cane's Style Chicken Tenders with Cane Sauce
recipe by
The Golden Balance
@thegoldenbalance
19 recipes
24 imports
0 cooked
what you need
Ingredients
chicken tenderloinsMeat680 g
buttermilkDairy480 ml
hot saucePantry60 ml- pickle juice (optional)Pantry30 ml
paprikaSpices6 g
garlic powderSpices6 g
chili powderSpices6 g- self-rising flourPantry240 g
corn starchPantry80 g- mayonnaisePantry240 ml
- ketchupPantry240 ml
- Worcestershire saucePantry60 ml
salt (to taste)Spices5 g
black pepper (to taste)Spices5 g- garlic powder (for the sauce)Spices5 g
- frying oil (for deep frying)Pantry1 litre
per serving
Nutrition
373kcal
- Carbs
- 30 g
- Proteins
- 16 g
- Fat
- 21 g
what you’ll use
Tools
Mixing bowl ×2
Deep fryer
Tongs
Kitchen thermometer
step by step
Method
- Step 1
Marinate the chicken
- Place the chicken tenderloins in a bowl with the buttermilk, hot sauce, pickle juice, paprika, garlic powder and chili powder.
- Mix well to coat the tenders evenly in the marinade.
- Let the chicken marinate in the refrigerator.
- Step 2
Make the dry batter
- In a separate bowl, combine the self-rising flour, corn starch, paprika, garlic powder and chili powder.
- Whisk until the spices are evenly distributed.
- Step 3
Bread the tenders
- Drain the excess marinade from each tender.
- Coat the tender in the dry batter, then dip it back into the wet marinade and finish in the dry batter again.
- Repeat the wet-dry sequence for all the tenders.
- Step 4
Fry the tenders
- Heat the oil to 175 °C.
- Fry the breaded tenders until golden and cooked through.
- Drain on a rack or paper towels.
- Step 5
Make the cane sauce
- Mix the mayonnaise and ketchup in a bowl.
- Stir in the Worcestershire sauce, salt, pepper and garlic powder.
- Whisk until smooth and serve with the tenders.
- Step 6
Season and serve
- Sprinkle the hot tenders with salt or your favorite spice rub.
- Serve immediately with the cane sauce.
most cooked first