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

2 h 40 minServes 4Nutri-Score D€€
from @essen_paradies38 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken tenderloinsMeat500 g
  • buttermilkDairy250 ml
  • egg (large)Dairy1 piece
  • smoked paprika (for the marinade)Spices5 g
  • paprika (for the marinade)Spices5 g
  • garlic powder (for the marinade)Spices5 g
  • onion powder (for the marinade)Spices5 g
  • salt (for the marinade)Spices5 g
  • black pepper (for the marinade)Spices5 g
  • all-purpose flourGrains250 g
  • cornstarchPantry100 g
  • baking powderPantry5 g
  • paprika (for the coating)Spices5 g
  • garlic powder (for the coating)Spices5 g
  • onion powder (for the coating)Spices5 g
  • salt (for the coating)Spices5 g
  • black pepper (for the coating)Spices5 g
  • neutral oil (for frying)Pantry1 litre
  • mayonnaisePantry45 ml
  • ketchupPantry15 ml
  • Worcestershire saucePantry10 ml
  • smoked paprika (for the sauce)Spices5 g
  • garlic powder (for the sauce)Spices5 g
  • salt (to taste, for the sauce)Spices2 g
  • black pepper (to taste, for the sauce)Spices2 g

per serving

Nutrition

663kcal

Carbs
61 g
Proteins
31 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Whisk
  • Deep fryer
  • Kitchen thermometer
  • Tongs
  • Slotted spoon

step by step

Method

  1. Make the marinade

    • Whisk together the buttermilk, egg, smoked paprika, paprika, garlic powder, onion powder, salt and black pepper.
    • Add the chicken tenderloins and turn to coat well.
    Step 1

  2. Marinate the chicken

    • Cover and refrigerate for at least 2 hours, or overnight.
    Step 2

  3. Prepare the crispy coating

    • Mix the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt and black pepper in a shallow bowl.
    Step 3

  4. Bread the tenders

    • Coat each chicken tender in the flour mixture.
    • Dip it back into the marinade, then coat again in the flour mixture for an extra crispy crust.
    Step 4

  5. Fry the chicken

    • Heat the oil to 175 °C.
    • Fry the tenders until golden brown and cooked through, working in batches.
    Step 5

  6. Make the Cane's sauce

    • Mix the mayonnaise, ketchup, Worcestershire sauce, smoked paprika, garlic powder, salt and black pepper until smooth.
    • Chill until ready to serve.
    Step 6

  7. Serve

    • Serve the tenders hot with the dipping sauce, fries, Texas toast, coleslaw and pickles.
    Step 7
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