Raising Cane’s Copycat Tender and Sauce

34 mins
Serves 4
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Directions

  1. 1Cut chicken tenders to even sizes and submerge in 1 carton of buttermilk in a sealed bowl or bag. Refrigerate for 1 hour or overnight.
  2. 2Cut chicken tenders to even sizes and submerge in 1 carton of buttermilk in a sealed bowl or bag. Refrigerate for 1 hour or overnight.
  3. 3Cut chicken tenders to even sizes and submerge in 1 carton of buttermilk in a sealed bowl or bag. Refrigerate for 1 hour or overnight.
  4. 4Mix 1.5 cups flour, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper in a shallow dish.
  5. 5Mix 1.5 cups flour, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper in a shallow dish.
  6. 6Mix 1.5 cups flour, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper in a shallow dish.
  7. 7Remove chicken from buttermilk, letting excess drip off, then dredge in flour mixture, shaking off excess.
  8. 8Remove chicken from buttermilk, letting excess drip off, then dredge in flour mixture, shaking off excess.
  9. 9Remove chicken from buttermilk, letting excess drip off, then dredge in flour mixture, shaking off excess.
  10. 10Heat oil to 170c in a fryer or pot. Fry chicken pieces without crowding, 3-4 minutes each side, until internal temperature reaches 75c.
  11. 11Heat oil to 170c in a fryer or pot. Fry chicken pieces without crowding, 3-4 minutes each side, until internal temperature reaches 75c.
  12. 12Heat oil to 170c in a fryer or pot. Fry chicken pieces without crowding, 3-4 minutes each side, until internal temperature reaches 75c.
  13. 13Drain cooked chicken on a wire rack or paper towel-lined plate.
  14. 14Drain cooked chicken on a wire rack or paper towel-lined plate.
  15. 15Drain cooked chicken on a wire rack or paper towel-lined plate.
  16. 16For the sauce, combine 1/2 cup mayonnaise, 1/4 cup ketchup, 1/2 tsp garlic powder, 1/2 tsp Worcestershire sauce, and 1/4 tsp black pepper. Whisk until smooth.
  17. 17For the sauce, combine 1/2 cup mayonnaise, 1/4 cup ketchup, 1/2 tsp garlic powder, 1/2 tsp Worcestershire sauce, and 1/4 tsp black pepper. Whisk until smooth.
  18. 18For the sauce, combine 1/2 cup mayonnaise, 1/4 cup ketchup, 1/2 tsp garlic powder, 1/2 tsp Worcestershire sauce, and 1/4 tsp black pepper. Whisk until smooth.

Ingredients

  • 1 kg chicken breast tenderloins
  • 1 kg chicken breast tenderloins
  • 1 kg chicken breast tenderloins
  • 1 carton buttermilk
  • 1 carton buttermilk
  • 1 carton buttermilk
  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 0.5 tsp cayenne pepper
  • 0.5 tsp cayenne pepper
  • 0.5 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp ground black pepper
  • 0.5 tsp ground black pepper
  • 0.5 tsp ground black pepper
  • 0 vegetable oil
  • 0 vegetable oil
  • 0 vegetable oil
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 0.25 cup ketchup
  • 0.25 cup ketchup
  • 0.25 cup ketchup
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp Worcestershire sauce
  • 0.5 tsp Worcestershire sauce
  • 0.5 tsp Worcestershire sauce
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper

Equipment

bowlwhiskfryertongsmeasuring cupsspoon