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

2 h 45 minServes 6Nutri-Score D€€
from @recipeincaption14 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken breast (sliced into strips about 1 inch thick and 3–4 inches long)Meat900 g
  • buttermilk (for the marinade)Dairy480 ml
  • pickle juicePantry80 ml
  • garlic powder (for the marinade)Spices3 g
  • paprika (for the marinade)Spices2 g
  • onion powder (for the marinade)Spices2 g
  • salt (for the marinade)Spices6 g
  • black pepper (for the marinade)Spices2 g
  • neutral oil (for deep frying)Pantry1 litre
  • all-purpose flourGrains240 g
  • cornstarchPantry60 g
  • baking powderPantry4 g
  • garlic powder (for the flour mixture)Spices6 g
  • paprika (for the flour mixture)Spices4 g
  • salt (for the flour mixture)Spices12 g
  • black pepper (for the flour mixture)Spices4 g
  • mayonnaisePantry120 ml
  • ketchupPantry60 ml
  • Worcestershire saucePantry10 ml
  • garlic powder (for the sauce)Spices2 g
  • onion powder (for the sauce)Spices2 g
  • paprika (for the sauce)Spices2 g
  • black pepper (for the sauce)Spices2 g
  • seasoning salt (for the sauce)Spices5 g

per serving

Nutrition

556kcal

Carbs
39 g
Proteins
34 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Whisk
  • Stockpot
  • Kitchen thermometer
  • Tongs
  • Cooling rack

step by step

Method

  1. Marinate the chicken

    • Slice the chicken breasts into strips about 1 inch thick and 3–4 inches long.
    • Whisk the buttermilk, pickle juice and chicken seasonings in a bowl until fully combined.
    • Add the chicken and toss to coat, then cover and refrigerate.
    Step 1

  2. Prepare the seasoned flour

    • Combine the flour, cornstarch, baking powder and flour mixture seasonings in a large bowl.
    • Mix until evenly blended.
    Step 2

  3. Heat the frying oil

    • Pour the neutral oil into a large pot or deep skillet to a depth of about 2–3 inches.
    • Heat the oil to 175 °C and keep it around this temperature.
    Step 3

  4. Dredge the chicken

    • Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky bits.
    • Shake excess marinade off each chicken piece, then coat it thoroughly in the flour mixture.
    • Shake off the extra flour.
    Step 4

  5. Fry the tenders

    • Gently place the coated chicken into the hot oil and leave it untouched for the first 1–2 minutes.
    • Fry until golden brown and cooked through.
    • Transfer to a paper towel-lined rack to drain.
    Step 5

  6. Make the Cane's sauce

    • Combine the mayonnaise, ketchup, Worcestershire sauce and sauce seasonings in a bowl.
    • Mix well and refrigerate until serving.
    Step 6

  7. Serve

    • Serve the crispy tenders with the Cane's sauce, Texas toast and fries.
    Step 7
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