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Raising Cane’s Chicken Tenders But Better
2h 3m
Serves 4
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Raising Cane’s Chicken Tenders But Better
facebook.com
2h 3m
Serves 4
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Directions
1
In a bowl, mix 2 cups of all-purpose flour, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tsp ginger powder, 0.5 tsp mustard powder, 1 tsp paprika, 1 tsp Chinese five-spice, 0.5 tsp mustard powder, 0.5 tsp white pepper, 3 tbsp chicken powder or consomme powder, and 2 pinches of kosher salt.
2
In another bowl, whisk together 0.67 cups of all-purpose flour, 0.67 cups of cold water, and 2 eggs until smooth. Refrigerate until ready to use.
3
Pat the chicken tenderloins dry with a paper towel and lightly season with kosher salt and black pepper.
4
Dredge each tenderloin in plain flour, dip in the cold batter, and coat with the seasoned flour, pressing firmly.
5
Fry the chicken in batches at 300°F for 4 minutes until lightly golden. Remove and drain.
6
Increase oil temperature to 375°F and fry the chicken again for 1-2 minutes until crispy.
7
Serve with your favorite dipping sauce.
Ingredients
2 cups all-purpose flour
1 tbsp onion powder
1 tbsp garlic powder
1 tsp ginger powder
0.5 tsp mustard powder
1 tsp paprika
1 tsp Chinese five-spice
0.5 tsp mustard powder
0.5 tsp white pepper
3 tbsp chicken powder or consomme powder
2 pinches kosher salt
0.67 cups all-purpose flour
0.67 cups cold water
2 eggs
2 lbs chicken tenderloins
1 plain flour
1 Canola or vegetable oil
Equipment
bowls
whisk
measuring cups
paper towels
baking sheet
deep fryer
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